Quick Ground Beef Tacos with Tomato & Lettuce

Ingredients

• 8 tortillas (12–15 cm / 4.5–6 in)
• 500 g ground beef (about 1.1 lb)
• 1 tablespoon olive oil (15 ml)
• 1 medium onion, chopped (≈120 g)
• 2 cloves garlic, minced
• 2 medium tomatoes, chopped (≈250 g)
• 1/2 head lettuce (≈100 g), shredded
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 50 g shredded mozzarella (about 1/2 cup)
• 2 tablespoons chopped scallions (green onions)
• 1 lime, cut into wedges for serving

Instructions

1. Chop the onion, garlic and tomatoes, and wash and shred the lettuce; set each aside separately.
2. Heat the olive oil in a large skillet over medium heat and sauté the onion until translucent, about 3 minutes.
3. Add the garlic and cook 30 seconds until fragrant.
4. Add the ground beef, break it up with a spoon and cook until browned, about 8–10 minutes; season with salt and pepper.
5. Stir the chopped tomatoes into the beef during the last 2 minutes of cooking so they soften slightly and meld with the juices.
6. Warm the tortillas in a dry skillet for 20–30 seconds per side, or wrap in foil and heat in the oven for 5 minutes.
7. Assemble the tacos: place 2–3 tablespoons of the meat on each tortilla, add lettuce, shredded cheese, scallions and lime wedges; serve immediately.

Tips

• For juicier meat, add 1 tablespoon of water while cooking and cover for 1 minute.
• For crispier tortillas, sear quickly in a skillet with a drop of olive oil until golden bubbles form.
• Make a double batch of the cooked meat and freeze in portions for quick dinners in the coming weeks.

Variations

• Spicy taco: add 1 teaspoon red pepper flakes or hot sauce to the meat.
• Melted-cheese version: place cheese over the assembled meat and warm under the broiler or in the oven until melted before serving.
• Light taco: replace the beef with 400 g shredded cooked chicken seasoned the same way.

FAQ