Spicy Beef Tacos
Dinner is only 20 minutes away when you have ground beef, our chipotle chile–infused taco starter and a handful of condiments on hand. Feel free to substitute your favorite garnishes for those listed here. Try tomatillo salsa instead of pico de gallo, for example, or use Monterey jack cheese if you can’t find cotija.
- 1 Tbs. vegetable oil
- 1 lb. (500 g) ground beef
- 1 jar Ultimate Taco Starter
- 12 corn tortillas
- Purchased pico de gallo for serving
- Crumbled cotija cheese for serving
- Thinly sliced jalapeño chiles for serving
- Chopped fresh cilantro for serving
- Lime wedges for serving
In a large sauté pan over medium-high heat, warm the vegetable oil. Add the ground beef and sauté, breaking up any large chunks with a wooden spoon, until the meat is browned, 8 to 10 minutes. Add the taco starter, reduce the heat to medium-low and bring to a gentle simmer. Continue cooking until the meat is cooked through and the sauce is thickened, about 8 minutes. Transfer the mixture to a bowl and cover to keep warm.
Toast the tortillas over a gas flame or on a griddle just until they give off the fragrance of toasted corn, about 20 seconds per side. Wrap the tortillas in foil to keep warm.
To serve, place the beef mixture and warmed tortillas on the table and allow diners to assemble their own tacos, passing bowls with the pico de gallo, cheese, chiles, cilantro and lime wedges alongside. Serves 4 to 6.
Williams-Sonoma Test Kitchen