Ground Beef Tacos

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 137.

	this recipe	typical
liquid	13%	0%
fat	9%	1%
aromatics	43%	8%
salt	1%	0%
vegetables and beans	0%	17%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

150 g	1 large white or yellow onion (1/4-inch diced (about 1 1/2 cups))
40 g	3 tablespoons extra-virgin olive oil
12 g	4 cloves garlic (minced (about 4 teaspoons))
8 g	1 tablespoon chili powder
2 g	1 teaspoon ground cumin
2 g	1 teaspoon smoked paprika
1 g	1/2 teaspoon dried oregano
0 g	1/8 teaspoon cayenne pepper (optional; add more if you like a lot of spice)
33 g	2 tablespoons tomato paste
4 g	1 teaspoon kosher salt
1 g	1/2 teaspoon ground black pepper
454 g	1 pound lean ground beef
	1 large beefsteak or similar tomato (finely chopped (about 1 cup))
59 g	1/4 cup water
	Hard or soft taco shells (warmed)
	Shredded cheese
	Avocado or guacamole
	Plain greek yogurt or sour cream
	Shredded lettuce
	Diced tomatoes or salsa

Method: 6 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I was seriously surprised by how good these tacos came out! The spices are better than the store packets. I topped my tacos with some chopped tomato, guacamole & a little cheese. I froze the leftovers into two small containers so that we could use it on homema” — a cook, 5★

“I'm so happy with these tacos! I just made these now for the first time and they were so wonderfully simple and delicious! The combination of spices is just right. Thank you for creating such a delicious, easy and quick recipe! I will absolutely be trying more” — a cook, 5★