Taco recipe made with clean ingredients like organic beef, Redmond taco seasoning, Siete Foods tortillas and real yummy toppings.
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About Beef Taco Recipe
Whenever I am low on time and need to make a home cooked meal for dinner I always turn to tacos. They take less than 20 minutes to put together. Everyone can customize their own. And they are so fun to eat. There’s just something so nostalgic and satisfying about biting into a crunchy shell filled with deliciousness. They are a party for the taste buds and perfect any day of the week.
Beef Taco Recipe Ingredient Notes for the Best Beef Taco
Meat: I typically buy the organic (85 % lean) ground beef from Costco or Marketside organic grass fed (85% lean) ground beef from Walmart for this recipe. However you can use chicken, pork or steak as well. Trader Joes has really good, pre marinated pollo asada and carne asada that makes for really yummy tacos too. Have fun changing up the meat and making this recipe your own. You really can’t go wrong.
Tortillas: It’s hard to find a pre made tortilla that doesn’t contain harmful additives or hydrogenated oils. Thats why I like buying Siete Foods pre made almond flour tortillas made with avocado oil. I always get a package of them when I do my Costco grocery hauls. Or I like to make my own flour tortillas and use this recipe by Half Baked Harvest. They are so good and easy to makes. I also like using the recipe from Mexican Please for scratch made corn tortillas.
Cheese: Don’t buy the pre shredded cheese. Buy the block of cheese and shred your own. It taste so much better and doesn’t have the added cellulose or potato starch. If shredding cheese is something you dislike doing get your self a Kitchen Aid Grader for your mixer. I use mine weekly so I have freshly grated cheese all the time for everything I need.
Taco Seasoning: Most taco seasonings contain added sugar, artificial colors and preservatives. That’s why I like using Redmond Real Salt, Taco Seasoning. It’s made with wholesome organic spices and unrefined sea salt that has over 60 plus trace minerals. I’m all about making food that taste good and is good for the body. Use my code “Cookieeclub” to save 15% off of your order every time. I highly recommend getting the 25 pound bag of sea salt and stocking up on all the seasonings.
Toppings: Tacos are the best because you can top the taco with whatever you like. My go to toppings are chopped butter lettuce, freshly grated cheese, organic black beans, sour cream mixed with Cholula hot sauce and lime juice, salsa, sauteed peppers and onions.
Recipe variations
- Nachos: Evenly disperse tortilla chips onto a baking sheet lined with parchment paper. Then add the meat and shredded cheese and beans of choice. Broil in the oven just until the cheese is melted. Keep a close eye on it because it can broil fast. Then top with lettuce, salsa, avocado, sour cream, hot sauce, etc. If you like nacho cheese sauce tap this link for my favorite recipe.
- Burritos: Preheat the oven to 375 F. Grease a 9×13 pan and pour 1 can of enchilada sauce (red or green) in the bottom of the pan and spread evenly. Add about 1 cup of meat, cheese and beans in the center of a large tortilla, wrap it up by folding in the ends and rolling it up. Continue until you have 6-8 large burritos. Lay them in the pan with enchilada sauce. Then cover the tops with another can of enchilada sauce. Spread evenly and top the burritos with shredded cheese, Bake 375 F for 35-45 or until the cheese is completely melted and sauce is bubbly. Garnish with lettuce, salsa, avocado, sour cream, etc.
My Clean Ingredient Nacho Cheese Sauce
- 3 Tablespoons Salted Butter
- 3 Tablespoons Flour
- 1 Cup of Milk (I use whole milk)
- 10 oz Monterey Jack Cheese, Shredded
- pinch of teaspoon sea salt
- Sprinkle of paprika
- 1/3 cup of pico de gallo (optional)
Melt the butter in a saucepan over medium heat. Then stir in the flour. Mix continuously until foamy and bubbly. Continue mixing while asking in the milk. Cook until thick. Remove the sauce from the heat and stir in the shredded cheese. Mix in the sea salt, paprika and salsa if using.
Clean Eating Beef Taco Recipe
Equipment
- 1 Stainless Steel Frying Pan for cooking the meat
- 1 Cast Iron Pizza Pan for warming the torillas
Ingredients
Taco Meat
- 1 pund 85% lean ground beef or other meat of choice
- 1 tablespoon olive oil or canola oil
- 2 tablespoons Redmond Real Salt Taco Seasoning
- 1 14 oz can organic black beans
Taco Shell
- 10-12 tortillas homemade recipe linked in post
Toppings
- 1 cup shredded cheddar cheese or cheese of choice
- 1 butter lettuce washed and chopped
- ½ cup sour cream or greek yogurt
- 1 tablespoon cholula hot sauce or hot sauce of choice
- 1 lime cut into wedges
- salsa homemade or favorite store bough
Instructions
Tortillas:
- If using pre made tortillas, heat them according to manufactures directions before making the taco meat and place in the tortilla warming basket.
- If making tortillas from scratch, follow the recipe link above (in the blog post) and place the tortillas into the basket warmer once cooked.
Toppings:
- Wash, cut or grate all the toppings wanted and place in small serving for later.
- If wanting to make cholula sour cream, add 1/2 cup of sour cream to a bowl with 1 tablespoon of cholua and a squeeze of a lime wedge. Mix until combined and serve with a spoon so it can easily be dolloped on top of the taco.
Taco Meat
- If your meat is frozen let it thaw in a bowl of cold water for 1-3 hour until unthawed.
- Then heat the frying pan over medium high heat on the stove. Once heated add a tablespoon of olive oil and turn the heat to medium.
- When the oil is warmed crumble in the thawed beef. Use the spatula to break the beef up and cook until fully cooked (160F). Before the beef is fully cooked add 1 can of rinsed black beans and 2 tablespoons of taco seasoning. After the beef is cooked use salt and pepper to taste.
- Turn the stove off and remove the meat from the hot stove to prevent the meat from over cooking.
Taco Assembly
- Grab a warm tortilla, or two and add desired amount of taco meat. Then dress the tacos with toppings of choice and enjoy!
- Store leftover taco meat in an airtight container in the refrigerator for up to 6 days.
- Store leftover tortillas in a ziplock bag (remove as much air as possible) to place in the refrigerator for up to 6 days.