Skip to main content

Simple Beef Tacos

 Simple Beef Tacos


The classic at its best. Treat your family to the easiest taco around with Old El Paso™ - a brand of seasonings and taco shells found in every supermarket.

printer-friendly recipe

15 Minutes Prep

20 Minutes Total

6 Servings

INGREDIENT LISTTaco Seasoning Mix

  • 1 box (12 count) Old El Paso™ taco shells

  • 1 lb (500 g) lean ground beef

  • 2/3 cup (150 mL) water

  • 1 package (24 g) Old El Paso™ taco seasoning mix

PREPARATION

  1. Heat taco shells as directed on box.

  2. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.

  3. Spoon beef into taco shells.

EXPERT TIPS

  • For a dinner your family will love, top these tacos with shredded lettuce, chopped tomato and shredded Cheddar cheese!

Comments

Popular posts from this blog

Spanish omelette

  Spanish omelette Get recipe Make an omelette inspired by the Catalonian way, a classic dish made simple with only five ingredients Ingredients 500g  new potatoes 1  onion,  preferably white 150ml extra-virgin olive oil 3 tbsp chopped  flat-leaf parsley 6  eggs Method STEP 1 Scrape the new potatoes or leave the skins on, if you prefer.   Cut  them into thick slices.  Chop  the onion. STEP 2 Heat the extra-virgin olive oil in a large frying pan , add the potatoes and onion and stew gently, partially covered, for 30 mins, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a  colander   into a large   bowl  (set the strained oil aside). STEP 3 Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. STEP 4 Tip everything into the pan and cook on a moderate heat, using a  sp...

Vietnamese Tomato Salad

 Vietnamese Tomato Salad serves 4-6 This is a recipe by Anthony Ha and Sadie Mae Burns, and is from Bon Appetit.   Ingredients: ¼ cup sugar ¼ cup fish sauce ¼ cup lime juice 1 small fennel bulb, thinly sliced 1 Persian cucumber, sliced into half moons 1 green bell pepper 1 ½ pounds tomatoes, sliced into serving size pieces 2 cups mixed fresh herbs (dill, cilantro, and/or Thai basil) Black pepper 1/3 cup salted dry-roasted peanuts 1/3 cup store-bought fried shallots Method: To make the dressing, put sugar, fish sauce and lime juice into a lidded jar.  Shake and mix well. Combine vegetables and fresh herbs in a bowl.  Drizzle ½ cup of dressing and mix.  Taste and add more dressing if necessary. Place salad onto a place.  Sprinkle peanuts and shallots on top. Enjoy!

Curried Chicken

  Curried Chicken                                                                                                                                                                 serves 4 A rustic and...