Ingredients
Equipment
Method
- Heat the olive oil in a skillet over medium-high heat. Add the ground beef and cook until browned, about 5-7 minutes. Drain any fat.
- Add the chili powder, cumin, dried oregano, garlic powder, salt, pepper, tomato paste, and water. Stir to combine and continue cooking over medium-low heat until the sauce has thickened, about 3-5 minutes.
- Serve warm over tortillas with lettuce, tomatoes, cheese, and red onions, or your other desired toppings.
Nutrition
Notes
Storage: Store any leftovers in an airtight container. They will last up to 4 days and can be reheated on the stovetop. To reheat, add a splash of water so the taco meat doesn’t dry out. Freezing Instructions: Allow the taco meat to cool down completely, then place in freezer-safe storage containers or ziplock bags for up to 3 months. Substitutes: For best results, follow the recipe as is. However, you can use tomato sauce instead of tomato paste and water, or paprika instead of chili powder.
