Save This dish features juicy ground beef seasoned with cumin, smoked paprika, and chili powder, cooked to perfection and served in warm tortillas. The salsa verde blends tomatillos, jalapeño, cilantro, and lime for a vibrant, zesty flavor. Layered with fresh lettuce, diced tomatoes, and optional cheese, each bite offers a harmonious balance of smoky, tangy, and fresh elements. Perfect for easy weeknight meals, it delivers Mexican-inspired flavors in under 45 minutes.
The first time I made these tacos, it was a Tuesday night and I was tired of the same old ground beef routine. I threw tomatillos in a pot without really knowing what I was doing, and that bright tangy salsa verde changed everything. Now friends specifically request them for game nights, and honestly, I get it. Theres something about the combination of smoky spiced beef and that fresh green salsa that makes people linger around the kitchen island.
Last summer my neighbor wandered over when I had these simmering, drawn in by the smell of cumin and roasted tomatillos. We ended up eating standing up at the counter, tortillas in hand, while she told me about her childhood in Mexico City. Those impromptu dinners are the ones I remember most fondly, simple food bringing people together.
Ingredients
- 1 lb ground beef (80/20): The extra fat keeps the beef juicy and flavorful, lean beef tends to dry out in tacos
- Tomato paste: This small addition adds depth and umami that you cant get from spices alone
- Smoked paprika: The secret ingredient that gives the beef that slightly charred grill flavor even on the stove
- Fresh tomatillos: Look for ones that fill their husks and feel firm, they should be bright green not yellowish
- Lime juice: Fresh squeezed makes a huge difference in the salsa, bottled juice can taste metallic
Instructions
- Make the salsa verde first:
- Boil the tomatillos and jalapeño until they turn that lovely olive green color, about 5 minutes. Blend them with cilantro, onion, garlic and lime until smooth, then taste and add more salt if needed.
- Cook the aromatics:
- Heat olive oil in your skillet and cook the diced onion until soft, then add garlic for just 30 seconds. This foundation builds layers of flavor in the beef.
- Brown the beef:
- Add the ground beef and break it apart with your spoon, letting it get nicely browned all over. Drain some fat if theres a lot, but leave a little for flavor.
- Season it right:
- Stir in the tomato paste and spices, letting everything cook together for 2 minutes. The beef should smell incredibly aromatic and look deeply colored.
- Warm your tortillas:
- Get them hot in a dry skillet until they puff slightly and get those little brown spots. Warm tortillas fold better without cracking.
- Build your tacos:
- Pile in the beef first, then top with fresh veggies and a generous spoonful of that salsa verde. Squeeze fresh lime over everything right before eating.
Save These tacos have become my go to for feeding a crowd because I can prep everything ahead and just warm the beef when people arrive. Watching friends customize their own tacos, some going heavy on salsa, others piling on cheese, thats what taco night is all about. Plus the leftovers make an amazing breakfast the next morning.
Making It Your Own
Ive started playing with the beef seasoning depending on my mood. Sometimes I add a pinch of cinnamon for warmth, other times I throw in extra chipotle powder for more heat. The beauty of this base recipe is that it works with whatever direction you want to take it.
Salsa Verde Secrets
After making this salsa dozens of times, I learned that roasting the tomatillos under the broiler instead of boiling them adds incredible depth. That charred flavor mimics what you get from a street cart in Mexico. Just 3 minutes under the broiler changes everything.
Taco Night Wins
Set up a toppings bar and let everyone build their own perfect taco. Its more fun and people can skip what they dont love. Keep the extra salsa verde in a jar, it only gets better after a day in the fridge.
- Double the salsa verde, it goes on everything from eggs to roasted chicken
- Small corn tortillas are traditional but flour works if thats what you prefer
- Have extra limes on hand, that final squeeze brightens the whole taco
Save Taco night should feel easy and joyous, not stressed and perfect. These are the tacos I make when I want people to feel at home.
Questions & Answers
- → How can I make the salsa verde spicier?
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To increase spiciness, keep the jalapeño seeds or add a serrano chile when blending the salsa verde.
- → Can I substitute the beef with other proteins?
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Yes, ground chicken or turkey work well as alternatives for a lighter option.
- → What tortillas are best for a gluten-free version?
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Use 100% corn tortillas to keep the dish gluten-free without sacrificing flavor.
- → How do I prevent the beef from drying out?
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Cook the ground beef on medium heat and avoid overcooking, stirring occasionally until just browned and cooked through.
- → Can I prepare the salsa verde ahead of time?
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Yes, the salsa can be made in advance and refrigerated to allow flavors to meld, enhancing the taste.
