Rye Free Quick Beef Tacos

Total time25 min

Prep time10 min

Cook time15 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the beef

1 lb ground beef (80/20)
½ medium yellow onion, finely diced
3 cloves garlic, minced
1 tbsp chili powder
McCormick Chili Powder - 2.5 Oz McCormick Dark Chili Powder - 7.5 Oz McCormick Gourmet Organic Chili Powder - 1.75 Oz Morton & Bassett Chili Powder - 1.9 Oz Simply Organic Organic Chili Powder, 2.89 oz
See all
1 tsp ground cumin
½ tsp smoked paprika
½ tsp dried oregano
¼ tsp cayenne pepper
½ tsp salt
¼ tsp black pepper
⅓ cup water

For serving

8 small corn or flour tortillas
1 cup shredded cheddar cheese
1 cup shredded iceberg or romaine lettuce
1 medium tomato, diced
½ cup sour cream
¼ cup fresh cilantro, roughly chopped (optional)
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 browned and no pink remains, about 6–7 minutes. Tilt the pan and spoon off all but about 1 tbsp of the rendered fat.
2
Add the onion to the skillet and cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!