Quick Smoky Ground Beef Tacos with Creamy Salsa
Quick. Easy. Simple. Fast. Cheap.
Grab a pound of your favorite ground beef (I like using Five Marys Farms or the best grass fed 80% I can get), spice it up and cook until crispy, then you flip and it’s done. Garnish with everything and extra creamy salsa at the table.
I love the crunch from the raw red onions, jalapenos and corn. What’s not to love.
Pick your TOP 4.
Here are some favorites and staple taco toppings.
- shredded lettuce
- cabbage slaw
- raw jalapenos
- chopped onions + scallions
- fresh tomatoes
- guacamole or avocado
- hot sauce
- sour cream + cheese
- fresh cilantro + lime juice
More fast mid week meals!
Quick Smoky Ground Beef Tacos with Creamy Salsa
- Total Time: 15 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Description
Use my favorite taco spice blend with delicious ground beef and all the fresh toppings. It’s that easy.
Ingredients
- 1 pound grass fed ground beef
- 1 heaping tablespoon tapioca flour (optional but encouraged for crispy beef)
- 1 heaping tablespoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1 large pinch cayenne pepper (optional but encouraged)
- 1 cob of corn or 1/2 cup frozen corn
- 1/2 cup sour cream
- 1/2 cup salsa (our current favorite is this one)
- corn tortillas, warmed or charred on your stove top
- Garnish with sliced avocado and red onion, jalapenos, lime and cilantro.
Get Recipe Ingredients
Instructions
- Heat a skillet up over high heat. While it heats up, mix together the ground beef and tapioca flour. Let sit until the pan is hot.
- Flatten the ground beef out on a plate or cutting board to form a large burger patty. Transfer it to the hot pan and let cook for at least 4 minutes or until the sides are cooked and it’s crispy brown on the bottom side.
- Carefully, flip over and turn the heat to low. Use a wooden spoon or spatula to break the beef up into large pieces. When the beef is fully cooked, turn the heat off.
- Sprinkle in the smoked paprika, cumin, garlic powder, chili powder, dried oregano and cayenne pepper. Toss to incorporate.
- Char the cob of corn on your stove top over open flame or heat the frozen corn up slightly in a small saucepan until warmed. Cut the corn of the cob, if needed.
- Mix together the sour cream and salsa (add some hot sauce, if desired) together in a small bowl.
- To assemble the tacos, char or heat the tortillas up. Place some of the ground beef mixture on the bottom and top with all your favorite toppings. Spoon the creamy salsa on top.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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Hi, I'm Kat.
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Hi, I’m Kat — a Colorado-based Personal Chef and the heart behind White Sparrow Food Company.
Here, I share the same easy, wholesome, gluten free recipes I cook for my clients, made simple for real life at home.
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