Gluten Free Ground Beef Tacos
Taco night just got a serious upgrade, and this version serves four with zero compromise on flavor. The seasoning blend — chili powder, cumin, smoked paprika, and a handful of other pantry spices — gets simmered right into the beef with a splash of water, creating a saucy, deeply spiced filling that clings to every tortilla. Corn tortillas are the real hero here, naturally free from wheat and genuinely delicious when charred directly over a gas burner until they're lightly blistered and pliable. That step alone takes the whole dish from weeknight dinner to something that feels a little special. Store-bought taco seasoning packets are a common source of hidden gluten, so mixing your own spices from scratch keeps things clean and totally in your control. Pile on the shredded cheddar, crisp iceberg lettuce, fresh pico de gallo, and a cool dollop of sour cream, and you've got a fully loaded taco that doesn't feel like it's missing a thing. A squeeze of lime at the end ties it all together beautifully.
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Learn more →Ingredients
4 servings
For the beef
- 1 lb ground beef (80/20)
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
- ½ cup water
For serving
- 8 small corn tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded iceberg lettuce
- 1 cup pico de gallo or fresh salsa
- ½ cup sour cream
- 1 lime, cut into wedges (optional)
Instructions
- 1
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until no pink remains and the meat is browned in spots, about 7–8 minutes. Drain off excess fat, leaving about 1 tablespoon in the pan.
- 2
Reduce the heat to medium. Add the chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper to the beef. Stir to coat evenly and cook until the spices are fragrant, about 1 minute.
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