Martha Stewart Beef Tacos

Martha Stewart beef tacos take 25 minutes and ground beef, onion and jalapeno to make a saucy, spiced taco filling in warm corn tortillas. Save this quick, easy weeknight taco dinner for busy school nights, casual cookouts or Friday family meals, because it's all done in one skillet.

Let the tomatoes simmer the full 10 to 12 minutes until the mixture thickens. Cut that short and the filling turns watery, so it soaks the tortillas and spills out as you eat.

Martha cooks the onion and jalapeno first, then blooms the garlic, chili powder and cumin in the oil before the beef goes in. That brief minute in the hot pan wakes up the spices, so the flavor runs through the whole filling instead of sitting on top.

Martha Stewart Beef Tacos

0.0 from 0 votes

Course: DinnerCuisine: American, MexicanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

430

kcal

A saucy, finely textured beef filling simmers down with tomatoes until thick, then spoons into corn tortillas warmed in a dry skillet. Each person builds their own taco with crisp lettuce and cool toppings.

Ingredients

• 1 tablespoon canola oil
  

• 1 large onion, finely chopped
  

• 1 jalapeno chile, minced
  

• Coarse salt and ground pepper
  

• 2 cloves garlic, minced
  

• 1 tablespoon chili powder
  

• 1/2 teaspoon ground cumin
  

• 1 pound ground beef
  

• 1 can (14 ½ ounces) diced tomatoes, with juice
  

• 8 (6-inch) corn tortillas
  

• Optional Toppings: cilantro, iceberg lettuce, diced jalapenos, pickled jalapenos, Monterey Jack cheese, sour cream
  

• Pico de Gallo, optional
  

• Guacamole , optional
  

Directions

• Soften the vegetables: Heat 1 tablespoon canola oil in a large skillet over medium-high heat. Add 1 large finely chopped onion and 1 minced jalapeno with a pinch of salt and pepper, then cook, stirring now and then, until softened, about 4 to 5 minutes.
• Bloom the spices: Stir in 2 minced garlic cloves, 1 tablespoon chili powder and 1/2 teaspoon ground cumin. Keep stirring for about 1 minute, until the pan smells fragrant.
• Brown the beef: Add 1 pound ground beef and break it up with a spoon as it cooks. It's ready once no pink remains, about 5 minutes.
• Simmer the tomatoes: Pour in 1 can (14 1/2 ounces) diced tomatoes with their juice, then drop the heat to medium-low. Simmer, stirring occasionally, until the mixture thickens, 10 to 12 minutes, and season with salt and pepper to taste.
• Warm the tortillas: While the filling simmers, warm 8 corn tortillas in a dry skillet over medium heat. About 30 seconds on each side works, or hold them right over a gas burner for the same time.
• Fill and serve: Spoon the beef mixture into the warm tortillas at the table. Then let everyone add their own cilantro, iceberg lettuce, diced or pickled jalapenos, Monterey Jack, sour cream, pico de gallo or guacamole.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO wooden spoon set, OXO 4-sided box grater. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use ground turkey or chicken instead of beef?

Yes, the recipe notes say ground turkey or chicken works in place of the beef. Both are leaner, so keep the tablespoon of oil in the pan and cook them until no pink remains, about 5 minutes.

How do I make these beef tacos less spicy?

Remove the seeds and white ribs from the jalapeno before mincing it, since that's where most of the heat sits. You can also leave the chile out completely, and the chili powder and cumin still give plenty of flavor.

Can I make the taco filling ahead of time?

Yes, the beef mixture reheats well, so cook it a day ahead and keep it in the fridge in an airtight container. Warm it in a skillet over medium-low heat with a splash of water, then heat the tortillas fresh just before serving.

What can I use if I don't have a gas burner for the tortillas?

A dry skillet over medium heat does the job in about 30 seconds per side. You can also wrap a stack in a damp paper towel and microwave for 30 to 45 seconds, though they come out softer without the light toasting.

What's the most common mistake with beef tacos?

Taking the filling off the heat before it thickens is the big one, because loose tomato juice makes the tortillas soggy and tear. Wait until a spoon dragged through the pan leaves a trail, then season with salt and pepper.