Bring a Tex-Mex treat to your table.

Freshly made Mexican tacos with seasoned meat, corn, and topped with sour cream and cilantro on a wooden serving board.

You’d be hard pressed to find someone who doesn’t love a good taco. I myself have an unrivaled love for all kinds of tacos and these Texas tacos are no exception. Overflowing with quality ingredients, and bold flavors this recipe is perfect for taco Tuesdays or any other meal for that matter.

I don’t remember the first time I had a taco, but I will never forget how happy I was to come home and find mom in the kitchen making tacos for dinner. Those memories are some of my happiest, and it makes me laugh how many amazing memories throughout my life are tied to incredible meals like this one!

The smell of these Texas Tacos cooking, brings those childhood memories flooding back in like a heavy rain sweeping across the plains. The moist yet subtle spice from the meat, the thin crispy crunch of the corn shell and the freshness of the veggies piled high are good enough to bring out that happy little kid in all of us. If you add the optional sour cream on top, then you end up with another level of decadence in this already perfect hand held delight.

Cooked rice, corn, ground beef, chopped tomatoes, taco shell, onion, and spices for homemade taco filling.

Always a good time for a taco

Doing a bit of research I discovered that one of the first American taco recipes dates back to 1914 in a California cook book that lists a California-Mexican Taco. The first Texas taco comes in 1947 and is a product of a church cookbook. This makes sense considering tacos are the perfect food for any gathering, no matter how large or small your group is.

Both healthy and delicious our Texas tacos, are one recipe you are going to want to add to your repertoire. Quality lean beef provides healthy fats, that are high in protein. Combine that with the fiber in the whole grain brown rice, then add in the vitamins from the fresh veggies and you have a meal that is not only good for you, but keeps you full for hours. If you want even more of a health kick switch out the iceberg lettuce for a more nutrient dense green, like a romaine lettuce.

Savory beef and rice skillet with vegetables and tomatoes, served with tortillas and cooked rice.

Can I make this dish ahead of time?

Yes. This dish can be made ahead of time with great results. We simply recommend keeping the prepared ingredients separate then assembling your tacos when you are ready to eat. The prepared ingredients can be safely stored in airtight containers in the fridge for up to five days. When ready to eat, just reheat the meat, then build your tacos.

Fresh beef tacos with shredded cheese, sour cream, chopped cilantro, and corn in soft corn tortillas.

Serving Suggestions

These Texas Tacos, hit a home run on flavor, but you don’t have to stop there. This versatile meal can be easily switched up to satisfy your vegetarian or vegan friends as well. You can add in beans for more texture and flavor. Dice up avocados for a creamy delicious bite, or add fresh chilis or salsa for some heat. The beef can be substituted for any number of ground meats, like turkey, chicken, or even pork. If you are in a hurry take a tip from me and grab a rotisserie chicken from your local market. Then shred the meat and mix in a bit of Latin spices, like oregano, cumin or cayenne and use that instead of the ground beef. Pair these tacos with your favorite side to round out the meal even further. I mean, to me when you say tacos I automatically add in chips and salsa. lol.

If you are in the mood for other fantastic Latin inspired foods give these recipes a go. Like our Mexican Chicken dish or this delicious Chicken Enchilada recipe. In the mood for dessert, you know I always am, this Mexican Chocolate Cake with Mascarpone Cheese is absolutely fabulous, a real must try dessert.

Savory ground beef taco salads in taco shells topped with sour cream and fresh herbs on a wooden serving board.

Texas Tacos

Michael Steliga

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Prep Time 10

Cook Time 20

Total Time 30

Course dinner

Cuisine Mexican

Servings servings

Calories 295 kcal

Ingredients

1 1/2 pounds lean ground beef
1 medium red bell pepper chopped
1 small onion chopped
1 1/2 cups diced tomatoes drained
1 1/3 cups corn thawed if frozen
1 cup tomato sauce
2 tablespoons chili powder
1/2 teaspoon salt
2 cups cooked brown rice
20 taco shells
Shredded lettuce optional
Chopped fresh tomatoes optional
Reduced-fat sour cream optional

Instructions

In a large skillet, cook the ground beef, red bell pepper, and onion over medium heat until the beef is thoroughly cooked and the vegetables are tender, about 8-10 minutes. Make sure to crumble the beef as it cooks. Drain any excess fat.
Add the drained diced tomatoes, corn, tomato sauce, chili powder, and salt to the skillet. Stir to combine and bring the mixture to a boil.
Reduce the heat and stir in the cooked brown rice. Continue to cook until the entire mixture is heated through.
Fill the warmed taco shells with the beef and rice mixture. If desired, top with shredded lettuce, chopped fresh tomatoes, and a dollop of reduced-fat sour cream.