Photo of Spicy Beef Tacos by WW

Spicy Beef Tacos

Total Time
28 min
15 min
13 min
The key to great tacos is the seasoning of the meat. The seasoned ground beef here can be used in burritos, quesadillas and on taco salads for future meals. Canned diced tomatoes with jalapenos or green chiles add flavor and a spicy kick to the filling while ground cumin and coriander add depth. Serve with black beans toss with canned corn and red bell peppers for a full plate. To toast tortillas, coat a baking sheet with cooking spray. Place tortillas on top and coat with cooking spray. Heat in a 300°F oven until slightly crisp but not too crisp that they break when folded.


Cooking spray

4 spray(s)


2 clove(s), minced

Uncooked 93% lean ground beef

¾ pound(s)

Ground cumin

1½ tsp

Ground coriander

1½ tsp

Table salt

¾ tsp, or to taste

Canned diced tomatoes

1½ cup(s), with jalapenos or green chilies

Corn tortilla

8 tortilla(s), small, lightly toasted just before serving if desired


2 cup(s), chopped, shredded

Shredded reduced fat Mexican-style cheese

½ cup(s)




  1. Coat a large skillet with cooking spray; heat over medium-high heat. Add garlic; cook, stirring, until fragrant, about 30 seconds to 1 minute. Add beef; cook until browned, breaking up meat as it cooks, about 5 to 6 minutes. Add cumin, coriander, salt and diced tomatoes; cook, stirring occasionally, until liquid is almost absorbed, about 5 to 6 minutes.
  2. Place tortillas on a flat surface. Top each with about 1/4 cup beef, 1/4 cup lettuce, 1 tablespoon cheese and 2 teaspoons salsa. Fold tortillas in half and serve.
  3. Yields 2 tacos per serving.