This is my go-to ground beef recipe for for taco tuesday. Juicy grass-fed ground beef seasoned with my homemade taco mix and cooked with veggies and bone broth. The ground beef is so juicy and full of flavor! Tacos are served with the easiest cabbage crunch slaw with an avocado oil mayo dressing.
Make sure to check out my keto burrito bowls and shrimp tacos once you master this recipe!
How To Make Ground Beef Tacos
To make the beef tacos, start by cooking the onions, mushrooms, peppers, and celery in a pan with some avocado oil. Once the veggies have cooked for 10 minutes, add the garlic and cook another 3-5 minutes until the veggies are soft. Meanwhile make the homemade taco seasoning mix by adding the smoked paprika, chile powder, and other spices in a small bowl and mix well.
Add the taco mix to the veggies and cook for a few minutes so the essential oils can bloom. Next, add the ground beef and break up with a wooden spoon, and raise the heat to medium-high. Cook until the ground beef is almost all the cooked through then add the bone broth. Bring the beef mixture to a simmer and cook for 15 minutes, or until thick and saucy.
Make sure to check for seasoning after the beef has been simmering for 10 minutes, you will probably need more salt. You can make the ground beef filing ahead of time and re-heat when ready to serve.
Creamy Cabbage Coleslaw
This cabbage slaw pairs so well with the tacos because it’s crunchy and acid, and cuts through the richness of the tacos. Just add the sliced cabbage, grated carrots, and green onions to a large bowl and season with a pinch of salt and pepper.
The dressing is totally rustic, but so tasty! Scoop in 3 heaping tablespoons of the avocado mayo directly over the cabbage slaw along with the juice of half a lime. Mix very well and check for seasoning. You can make the cabbage 15-20 minutes ahead of time because it won’t get too soggy.
Make sure to check out my other Mexican recipes: