Best 3 Old School Beef Tacos Recipes

**Savor the Classic Flavors of Old-School Beef Tacos: A Culinary Journey into Traditional Mexican Delights**

Experience the timeless flavors of Old-School Beef Tacos, a delectable dish that embodies the essence of traditional Mexican cuisine. These tacos are a symphony of simple yet authentic ingredients, capturing the hearts of taco enthusiasts worldwide. With a crispy corn tortilla as the foundation, seasoned ground beef takes center stage, tantalizing taste buds with its savory and slightly spicy notes. Fresh toppings like shredded lettuce, diced tomatoes, and creamy avocado add a vibrant dimension to each bite, while a sprinkling of tangy Mexican cheese brings it all together. Accompanied by a zesty salsa, guacamole, and sour cream, these tacos promise an explosion of flavors that will leave you craving more. From classic to modern variations, this article offers a collection of Old-School Beef Taco recipes that cater to diverse preferences, guaranteeing an unforgettable culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

OLD SCHOOL BEEF TACO RECIPE

Old School Beef Taco recipe image

Recipe video above. Beef tacos - the old school way! A juicy beef filling stuffed in crispy taco shells. For the real old school experience, go with shredded iceberg lettuce, tomato and sour cream! I like to BAKE my shells with the taco meat and cheese for molten goodness, but this is optional. If you skip it, just bake the empty shells per packet directions. SCALE UP the seasonings and add vegetables to make the filling stretch further!

Provided by Nagi

Number Of Ingredients 19

Ingredients

10 to 12 crispy taco shells (("stand and stuff) OR soft tortillas of choice (Note 1))
1 tbsp oil
2 garlic cloves (, minced)
1 onion (, finely chopped)
500 g / 1 lb beef (, ground / mince (Note 2))
2 tbsp tomato paste
1/4 cup / 65ml water
1 tsp EACH garlic powder, onion powder, dried oregano
2 tsp EACH cumin powder, paprika
1/4 tsp cayenne pepper ((adjust spiciness to taste, can skip))
1 tsp salt
1/4 tsp black pepper
Shredded cheese ((Note 3))
Shredded iceberg lettuce
2 tomatoes (, chopped)
1/2 red or white onion (, chopped)
Sour cream
Taco sauce ((optional))
Other: coriander/cilantro (, jalapeño, hot sauce / chilli sauce, pickled chillies, salsa sauce, pico de gallo)

Steps:

Preheat oven to 180C/350F.

Nutrition Facts : Calories 490 kcal, Carbohydrate 31 g, Protein 36 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 99 mg, Sodium 998 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

BEEF TACOS

Beef Tacos image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 45m

Yield 10 servings

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1/2 yellow onion, diced
2 pounds ground beef
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
20 fajita-sized flour tortillas
18 hard taco shells
1 pound Cheddar-Jack cheese, grated
15 Roma tomatoes, diced
1 head green leaf lettuce, shredded

Steps:

Preheat the oven to 325 degrees F.
For the beef: In a skillet over medium-high heat, add the olive oil and onions. Cook until starting to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, cumin, paprika, salt, black pepper and crushed red pepper and stir to combine. Add 1/2 cup hot water and stir. Reduce the heat to low and simmer for 15 minutes.
For the fixins: Meanwhile, wrap the flour tortillas in foil and warm in the oven for 20 to 25 minutes. Right before serving, crisp the taco shells in the oven according to package instructions.
Serve with the grated cheese, diced tomatoes and shredded lettuce.

MIDDLE-SCHOOL TACOS

Middle-School Tacos image

Here is a taste of a time when Mexican food was not as widely available in the United States as it is today, when parents and sports bars looked for food to serve children and those who eat like them, when the combination of crunch and fat and silk was divine. It still can be, if you avoid the taco kits of yore and make your own picadillo, then put it in hard-shell tacos and top how you like. For those who want to avoid prefabricated taco shells, make a form out of aluminum foil, fry fresh corn tortillas in shimmering neutral oil and then allow them to cool into shape on their aluminum saddle. Taco night. You can't eat just two.

Provided by Sam Sifton

Categories tacos, main course

Time 30m

Yield Serves 6

Number Of Ingredients 14

Ingredients

2 tablespoons neutral oil, like canola, peanut or grapeseed
1 medium-size yellow onion, peeled and diced
4 cloves garlic, peeled and minced
2 pounds ground beef
2 tablespoons chile powder
1 tablespoon ground cumin
2 teaspoons kosher salt, or to taste
2 teaspoons freshly ground black pepper, to taste
2 teaspoons cornstarch
2 teaspoons smoked paprika (or substitute hot or sweet paprika)
1 teaspoon crushed red-pepper flakes, or to taste
1 cup chicken broth or beef broth, low-sodium if store-bought
12-18 hard taco shells
Toppings: grated cheese, sliced jalapeños, chopped tomatoes, shredded lettuce, sour cream, guacamole, etc.

Steps:

Place a large skillet over medium-high heat, and add the oil. When it begins to shimmer, add the onion, and cook until softened and starting to brown, approximately 5 to 7 minutes.
Add the garlic, and cook for a minute or so to soften, and then the ground beef. Cook until the beef is starting to brown, stirring and chopping with a spoon to break up the meat, approximately 5 to 7 minutes. Pour off excess fat, leaving only a tablespoon or two in the pan.
Heat oven to 325. Add the chile powder, cumin, salt, pepper, cornstarch, paprika and red-pepper flakes, and stir to combine. Add the broth, stir, bring to a simmer and cook uncovered until the sauce has thickened slightly, approximately 4 to 5 minutes.
As sauce cooks, place taco shells on a sheet pan, and toast in oven until they are crisp and smell nutty. Serve a few tablespoons of meat in each taco, along with whatever toppings you like.

Nutrition Facts : @context http, Calories 596, UnsaturatedFat 20 grams, Carbohydrate 28 grams, Fat 40 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 14 grams, Sodium 587 milligrams, Sugar 2 grams, TransFat 2 grams

Tips:

Choose the right cut of beef: Flank steak, skirt steak, or chuck roast are good options for tacos. These cuts are relatively inexpensive and have a good amount of flavor.
Marinate the beef: Marinating the beef helps to tenderize it and add flavor. You can use a simple marinade made with olive oil, lime juice, garlic, and cumin, or you can get creative and try a more complex marinade.
Cook the beef properly: The key to great tacos is to cook the beef until it is tender and flavorful. You can cook the beef in a skillet over high heat, on a grill, or in a slow cooker.
Use fresh tortillas: Fresh tortillas make a big difference in the taste of tacos. You can buy fresh tortillas at most grocery stores, or you can make your own.
Add your favorite toppings: The possibilities are endless when it comes to taco toppings. Some popular options include shredded lettuce, diced tomatoes, onions, cilantro, sour cream, guacamole, and salsa.

Conclusion:

Old-school beef tacos are a delicious and easy-to-make meal that can be enjoyed by people of all ages. With a few simple ingredients and a little bit of time, you can create a taco feast that will satisfy your cravings. So next time you're looking for a quick and easy meal, give old-school beef tacos a try. You won't be disappointed!