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These are the beef tacos I make on repeat. Saucy ground beef, black beans, warm tortillas, and a quick-pickled red onion that takes 15 minutes and makes everything taste better. That’s really it. One skillet, no fuss, done in 35 minutes!
Recipe Overview
These Are the Beef Tacos I Make on Repeat!
These are the beef tacos I make on repeat. Saucy ground beef, black beans, warm tortillas, and a quick-pickled red onion that takes 15 minutes and makes everything taste better. That’s really it.
You are going to seriously love this well-seasoned ground beef and black beans piled into warm tortillas and loaded with toppings! I promise this is going to be taco night done right!
And the best part? Everything comes together in one skillet while the pickled onion does its thing on the counter. By the time the beef is ready, so is everything else. It’s the kind of meal where the cleanup is almost as easy as the cooking.
My only non-negotiable? Warm your tortillas. A cold tortilla will ruin an otherwise perfect taco. Don’t skip it. 🌮
A Few Key Ingredients
Lean Ground Beef: Lean ground beef gives these tacos lots of rich savory flavor without becoming greasy. Once it cooks down with the taco seasoning, garlic, tomato paste, and broth, the filling becomes perfectly saucy and flavorful. If you prefer using ground turkey you can do that.
Black Beans: The black beans make the filling even heartier while adding extra protein and fiber. You can use any other beans on hand.
Tomato Paste: A little tomato paste goes a long way here. It adds richness and depth that gives the taco filling a deeper slow-cooked flavor in much less time.
Quick-Pickled Red Onions: These might be my favorite part of the whole recipe. The onions add crunch, brightness, and acidity that balances the richness of the beef and cheese perfectly. They only take a few minutes to prep, but make a huge difference. Of course if you prefer them not to be pickled its fine.
Start With the Pickled Onion (Seriously, Do Not Skip It)
I know it sounds like an extra step but it really isn’t. It just takes 5 minutes to throw together and then it just sits there doing its thing while you cook everything else.
Thinly sliced red onion, vinegar, warm water, and a pinch of salt. That’s the whole recipe. After 15 minutes it goes from sharp to soft, tangy, and just a little sweet. Make it first. You will not regret it.
Quick tip!
Apple cider vinegar gives a slightly milder, fruitier flavor. White vinegar is sharper. Either on works honestly. Just use whatever you already have on hand.
The Taco Filling
Nothing crazy here. Just a few small things that make a real difference.
Cook the onion first: Give it 5 minutes in the pan until it softens and gets a little golden. It builds a base of flavor that you’d miss if you skipped it.
Don’t skip the tomato paste: It deepens the flavor in a way that’s hard to explain but easy to taste.
Scrape the pan when the broth goes in: All those browned bits stuck to the bottom? That’s flavor. The broth loosens them up and elevates the flavor.
Let it simmer: Don’t rush this part. Three to five minutes of bubbling is what takes the sauce from thin and watery to thick, glossy, and clingy. That’s what you want.
Quick tip!
If your sauce is still looking thin after 5 minutes, just turn the heat up a little and give it another minute or two. It will get there.
Making the Tacos: Step-By-Step
Step 1. Combine the sliced red onion, vinegar, warm water, and salt in a small bowl. Stir and set aside. It needs at least 15 minutes.
Step 2. Heat olive oil in a large skillet over medium heat. Add the diced white onion and cook for about 5 minutes until soft and lightly golden.
Step 3. Add the ground beef, garlic, and taco seasoning (You can make homemade taco seasoning if you don’t have any on hand) Break it up with a spoon and cook until browned through.
Step 4. Stir in the tomato paste, then pour in the beef broth. Scrape up the browned bits from the bottom of the pan.
Step 5. Let it simmer for 3 to 5 minutes until the sauce thickens. Taste and add salt and pepper as needed.
Step 6. Fold in the black beans and cook for another 2 to 3 minutes until warmed through.
Step 7. Spoon the filling into warm tortillas and pile on your toppings.
Recipe Notes
Tortillas: Warm them before serving. The way I like to do this is I wrap them in a damp paper towel and microwave for 30 seconds, or you char them over a gas flame or heat on a pan for 15 seconds per side.
Storage: The taco meat keeps in the fridge for up to 4 days. Reheat in a skillet with a small splash of broth or water. The pickled onion keeps for up to 5 days in the fridge and gets better with time.
Freeze it: The beef and bean filling freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
Swap the protein: Ground turkey or ground chicken both work great with this exact method.
Questions I Get Asked a Lot
Yes. Ground turkey or ground chicken both work with this exact method. Just keep an eye on it since leaner meats can dry out a little faster than beef.
The base recipe is pretty mild. The heat level is really up to you and how much jalapeño you add to it.
Either works. Corn tortilla gives you more of a taco-truck feel. Flour tortillas are a little more flexible and hold up well with heavier fillings. I use both depending on what’s in my pantry.
No. Pinto beans work just as well, or you can leave them out and just use more beef.
Yes. The beef filling reheats beautifully and can easily be made 1-2 days ahead.
Toppings I like are romaine lettuce, tomatoes, shredded cheese, avocado, cilantro, jalapeños, sour cream, and pickled onions are all great options.
More Weeknight Dinners
- Chicken Street Tacos
- Sheet Pan Chicken Fajitas
- Shrimp Burrito Bowls
- Parmesan Cauliflower Tacos
- Salmon Tacos with Corn Salad
- Hunan Chicken
- BBQ Chicken Salad
Made these? Leave a comment below and let me know how it went. And tag me on Instagram so I can see your taco nights!
Ground Beef Tacos with Quick-Pickled Red Onion
Ingredients
Taco filling:
- 1 tablespoon olive oil
- 1 small white onion, finely diced
- 1 pound lean ground beef
- 14.5 ounces black beans, one can, drained & rinsed
- 3-4 garlic cloves, minced
- 2 tablespoons tomato paste
- ½ cup beef broth
- 1 1/2 taco seasoning
Quick-pickled red onion:
- 1 small red onion, thinly sliced
- 3 tablespoons vinegar, apple cider or white
- 3 tablespoons warm water
- 1 pinch kosher salt
To serve:
- 8 small Flour tortillas, corn tortilla works
- 1 cup cherry tomatoes, halved or quartered
- 1 cup shredded romaine lettuce
- 1 cup shredded cheese
- Lime wedges
- Jalapeno, thinly sliced
Instructions
- Start with the quick-pickle red onion. In a small bowl, mix 3 tablespoons vinegar, 3 tablespoons warm water, 1 pinch kosher salt, and sliced 1 small red onion. Let it sit for at least 15 minutes.
- Heat the 1 tablespoon olive oil in a large pan. Add the diced 1 small white onion and cook until soft and slightly golden, around 5 minutes.
- Add the 1 pound lean ground beef, 1 1/2 taco seasoning and 3-4 garlic cloves (minced). Stir to cook by breaking the meat with the spoon.
- Once it starts to brown, add 2 tablespoons tomato paste and ½ cup beef broth.
- Scrape up all the browned bits, then simmer for 3-5 minutes until slightly thickened.
- Fold in the 14.5 ounces black beans and cook 2-3 minutes until warmed through.
- Taste and add salt and pepper to your taste.
- Prepare all the ingredients for the tacos so you can starting assembling it.
- Assemble the tacos by adding beef and bean filling to your 8 small Flour tortillas. Top with 1 cup cherry tomatoes, 1 cup shredded romaine lettuce, pickled onion and 1 cup shredded cheese equally on each taco. You may also garnish with Lime wedges and sliced Jalapeno.
Notes
- You may use ground turkey instead of ground beef if you prefer.
- If you rather use plain red onions and not pickles that’s totally fine.
- I recommend warming the tortilla beforehand. You can use either Flour or corn tortillas.
- Storaging: The taco meat keeps in the fridge for up to 4 days.
- Reheating: Reheat in a skillet with a small splash of broth or water. The pickled onion keeps for up to 5 days in the fridge and gets better with time.
- Freezing: The beef and bean filling freezes well for up to 3 months. You just need to thaw it overnight in the fridge and reheat on the stovetop.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
