These ground beef and chorizo tacos combine two flavorful meats for the ultimate taco experience. The spicy chorizo adds depth while ground beef keeps things hearty and budget-friendly. Perfect for busy weeknights when you want ground beef and chorizo tacos that taste like they took hours.
SERVES: 4 | PREP: 15 MIN | COOK: 25 MIN | TOTAL: 40 MIN
Ingredients
For the Meat Mixture
| Ingredient | Amount |
|---|---|
| Ground beef (80/20) | 1 lb |
| Mexican chorizo | 8 oz |
| Yellow onion, diced | 1 medium |
| Garlic cloves, minced | 3 |
| Cumin | 1 tsp |
| Paprika | 1 tsp |
| Salt | ½ tsp |
| Black pepper | ¼ tsp |
| Beef broth | ¼ cup |
For Serving
| Ingredient | Amount |
|---|---|
| Corn or flour tortillas | 12 small |
| Shredded cheese | 1 cup |
| Diced tomatoes | 1 cup |
| Shredded lettuce | 2 cups |
| Sour cream | ½ cup |
| Fresh cilantro, chopped | ¼ cup |
| Lime wedges | 2 limes |
Step-by-Step Instructions
Phase 1: Prep Work (5 minutes)
Step 1: Remove the chorizo from its casing if using fresh links. Squeeze the meat out like toothpaste—it should crumble easily. Fresh chorizo is already seasoned, so you’re getting tons of flavor right from the start.
Step 2: Dice your onion into small pieces, about ¼-inch cubes. Smaller pieces cook faster and blend better with the meat. You want them to practically disappear into the filling.
Step 3: Mince your garlic cloves finely. The smaller the pieces, the better they’ll distribute their flavor. Don’t use pre-minced from a jar here—fresh makes a huge difference.
Phase 2: Cooking the Meat (15 minutes)
Step 4: Heat a large skillet over medium-high heat for 2 minutes. No oil needed yet—the chorizo has plenty of fat. Your pan should be hot enough that a drop of water sizzles instantly.
Step 5: Add the chorizo first and break it up with a wooden spoon. Cook for 3-4 minutes until it releases its orange-red oils. This is the flavor base for everything. The chorizo will render fat and turn a deeper red color.
Step 6: Add the ground beef directly to the chorizo without draining. Break it into small crumbles as it cooks. Keep the heat at medium-high so you get some browning, not steaming. This takes about 5 minutes.
Step 7: Push the meat to the sides of the pan, creating a well in the center. Add your diced onions to this center space. Let them cook for 2 minutes before mixing. This gives them a head start and prevents them from just steaming in the meat juices.
Step 8: Stir everything together and add the minced garlic. Cook for 1 minute until fragrant. Garlic burns easily, so watch it carefully. You’ll smell a toasty, sweet aroma when it’s ready.
Step 9: Sprinkle in the cumin, paprika, salt, and pepper. Stir constantly for 30 seconds. Toasting spices in the fat brings out oils you didn’t know existed. The mixture should smell incredible right now.
Step 10: Pour in the beef broth and stir well. This deglazes the pan, picking up all those brown bits stuck to the bottom. Those bits are pure flavor. Let it simmer for 3-4 minutes until the liquid reduces by half.
Phase 3: Final Touches (5 minutes)
Step 11: Taste your meat mixture and adjust seasonings. It should be bold and slightly spicy. Add more salt if needed—meat needs more than you think.
Step 12: Reduce heat to low and keep warm while you prep your toppings. Cover with a lid to keep the moisture in. The meat will continue absorbing flavors as it sits.
Step 13: Warm your tortillas in a dry skillet for 15 seconds per side. They should have light brown spots and be pliable. Cold tortillas tear and ruin everything.
Step 14: Set up your taco assembly station with all toppings ready. Put everything in small bowls so people can build their own. This isn’t just practical—it’s part of the fun.
Chef’s Notes
Chorizo Selection Matters: Mexican chorizo (fresh and raw) works best for ground beef and chorizo tacos, not Spanish chorizo (cured and dried). Mexican chorizo is soft and needs cooking. You’ll find it in the refrigerated section near other sausages.
The Fat Factor: Don’t drain the fat after cooking unless there’s more than 3 tablespoons. That rendered chorizo fat carries paprika and chili flavors that make these tacos special. It’s not grease—it’s liquid gold.
Tortilla Hack: Stack tortillas wrapped in damp paper towels and microwave for 30 seconds as an alternative to pan-warming. They’ll be soft, warm, and ready to fold without cracking.
Double Batch Friendly: This meat mixture freezes beautifully for up to 3 months. Make extra and you’ve got ground beef and chorizo tacos ready whenever you need a quick dinner. Just like having your own ground beef brown gravy, meal prep makes weeknight cooking effortless.
Nutrition Information (Per Serving – 3 tacos)
Calories: 520
Protein: 32g
Carbohydrates: 38g
Fat: 26g
Fiber: 4g
Sodium: 890mg
Variations to Try
Asian-Fusion Tacos: Replace chorizo with ground pork and add ginger, soy sauce, and sesame oil. Top with cabbage slaw and sriracha mayo. Similar to the flavor-layering technique in ground beef and broccoli stir fry, combining different proteins creates depth.
Breakfast Tacos: Scramble 4 eggs into the meat mixture during the last 2 minutes of cooking. Serve with avocado and hot sauce. Perfect for weekend brunch when you want something filling.
Loaded Nacho Tacos: Use the meat as nacho topping instead. Layer tortilla chips, meat, cheese, jalapeños, and bake at 375°F for 10 minutes. Same great flavors, different format.
Low-Carb Bowl: Skip tortillas entirely. Serve the meat over cauliflower rice with all the toppings. You’ll save 30g of carbs per serving without losing any flavor.
Storage & Reheating
Refrigerator: Store cooked meat mixture in an airtight container for up to 4 days. Keep it separate from toppings to prevent sogginess.
Freezer: Portion the cooled meat into freezer bags, pressing out air. Freeze flat for easy stacking. Lasts 3 months.
Reheating: Microwave in 1-minute intervals, stirring between each. Add 1-2 tablespoons of water to prevent drying. Stovetop works better—heat over medium with a splash of broth, stirring frequently for 5 minutes.
Make-Ahead: Cook the meat mixture up to 2 days before taco night. Prep all toppings and store separately. Assembly takes just 5 minutes when everything’s ready.
Troubleshooting Guide
Problem 1: Meat is too greasy
Solution: You got chorizo with very high fat content. Drain off excess fat using a spoon, leaving about 2 tablespoons in the pan. Next time, buy chorizo labeled “lean” or reduce the amount to 6 oz.
Problem 2: Tacos taste bland
Solution: You didn’t season enough. Ground beef absorbs lots of salt. Add ½ teaspoon more salt and a squeeze of lime juice. The acid brightens everything. Taste as you cook—your tongue is the best measuring tool.
Problem 3: Tortillas keep breaking
Solution: They’re too cold or too dry. Warm them properly and work quickly. Stack them wrapped in foil to keep heat in. Use fresh tortillas, not ones that have been open for weeks.
Problem 4: Meat mixture is too dry
Solution: You cooked it too long or at too high heat. Add ¼ cup more broth and simmer for 2 minutes. The liquid will rehydrate the meat and create a saucier filling.
Problem 5: Too spicy for kids
Solution: Reduce chorizo to 4 oz and increase ground beef to 1.5 lbs. The beef mellows everything out. Serve sour cream on the side—dairy neutralizes spice better than water.
Equipment Essentials
- Large skillet (12-inch works best for even cooking)
- Wooden spoon (won’t scratch your pan like metal)
- Sharp chef’s knife (makes prep faster and safer)
- Cutting board (preferably separate for meat)
- Measuring spoons (for accurate seasoning)
- Small bowls (for organizing toppings)
- Serving platter (keeps tortillas warm)
Shopping List
Meat Counter
- 1 lb ground beef (80/20)
- 8 oz Mexican chorizo
Produce Section
- 1 yellow onion
- 1 garlic bulb
- 1 head lettuce
- 2 tomatoes
- 1 bunch fresh cilantro
- 2 limes
Dairy Case
- 1 package shredded cheese (Mexican blend)
- 1 container sour cream
Pantry/Spice Aisle
- Cumin
- Paprika
- Salt
- Black pepper
- Beef broth
- Corn or flour tortillas
Success Secrets
1. Temperature Control is Everything
Keep your heat at medium-high for browning, not steaming. You want crispy edges on the meat, not gray mush. If liquid pools in the pan, your heat is too low.
2. Season in Layers
Don’t dump all seasonings at once. Add spices to the hot fat first (blooming), then adjust at the end. This builds complexity instead of one-note flavor.
3. Rest Before Serving
Let the meat sit off heat for 5 minutes after cooking. Flavors meld and the mixture firms up slightly, making it easier to scoop into tortillas without everything falling out.
4. Char Your Tortillas
Those dark spots aren’t mistakes—they’re flavor bombs. A few seconds too long beats undercooked tortillas every time. You want them flexible but toasted.
5. Serve Immediately
Ground beef and chorizo tacos are best eaten hot and fresh. The longer assembled tacos sit, the soggier they get. Set everything out and let people build their own as they eat.
Pro Tip: Make a double batch of the meat and freeze half. You’ll thank yourself on busy nights when dinner needs to happen in 10 minutes. These ground beef and chorizo tacos prove that weeknight cooking doesn’t mean sacrificing flavor.
