Tacos have roots in Mexican street food dating back centuries, while the ground beef, hard-shell version popular across the U.S. developed as Tex-Mex cuisine evolved in the American Southwest throughout the 20th century. Mass-produced taco shells, introduced commercially in the 1950s, helped make tacos an easy weeknight staple in American homes.
Crispy shells, seasoned beef, and all the toppings
Ground beef is seasoned with classic taco spices and piled into crispy shells with cheese, lettuce, and all the classic toppings.
Frequently asked questions
Why warm the taco shells before serving?
Warming the taco shells just before serving keeps them from cracking when filled. A few minutes in a 350°F oven or a dry skillet makes them pliable instead of brittle.
Can I freeze the seasoned beef mixture?
Yes — make a double batch of the beef mixture and freeze half for an easy future dinner. It keeps for up to 3 months and reheats beautifully in a skillet.
Hard or soft shells — which is classic?
The ground beef, hard-shell version is the Tex-Mex classic that became an American weeknight staple in the 1950s, when mass-produced taco shells hit the market. Soft flour tortillas are the other great option.
What toppings go on classic beef tacos?
Shredded lettuce, grated cheddar, diced tomato, and a dollop of sour cream are the classic lineup. Add salsa, guacamole, or pickled jalapeños to make it your own.
More weeknight dinner recipes to try
- Hearty Texas Chili con Carne
- Slow-Cooked BBQ Pulled Pork
- Classic Cornbread
- Creamy Classic Mac and Cheese
- The Ultimate Classic American Cheeseburger
Join the conversation
Only members can comment — it takes a few seconds to create a free account.
Log in Create an account