Rice and Beans
$1.12per plate
Prep
10 min
Ground Meats · Beef Tacos
Ground Beef Tacos
Taco night is one of the best cheap dinners there is: a pound of ground beef, a stack of shells, and a few toppings feed five for under two dollars a plate. Making your own taco seasoning from pantry spices costs pennies and beats the packet, with no extra salt or fillers. Everyone builds their own, which is why it is a guaranteed win with kids. This is the weeknight standby that never disappoints and always stretches a single pound of beef a long way.
$1.63per plate
Estimated recipe total
$8.14 · serves 5
Cook
15 min
Total
25 min
Serves
5
1 How to make it
1
Brown the beef
Cook the ground beef with the diced onion in a skillet until browned, about 7 minutes, breaking it into small crumbles. Drain the fat so the tacos are not greasy.
2
Season the meat
Stir in the homemade spice blend with a splash of water and simmer 3 minutes until it coats the beef. The water helps the spices cling and keeps the meat moist.
3
Warm the shells
Warm the taco shells or tortillas in the oven or a dry pan so they are crisp or pliable and do not crack when filled.
4
Build the tacos
Fill each shell with beef and let everyone top their own with cheese, lettuce, tomato, and salsa. Serve right away while the shells are warm.
2 Cheaper ingredient swaps
- Ground turkey or pork. Any ground meat works. Turkey is often cheaper and leaner; add a little oil since it renders less fat.
- Add beans to stretch it. Stir a drained can of beans into the beef to feed six or seven for a little more and add fiber.
- Soft or hard shells. Use whatever is cheapest, soft tortillas or crisp shells. Both work with the same filling.
- Any toppings. Sour cream, avocado, hot sauce, or pickled onions all work. Use what you have and what is cheap.
3 Budget tips
- A single pound of beef fills ten tacos and feeds five, so a little meat goes a long way with shells and toppings.
- Make your own taco seasoning from pantry spices; it costs pennies and beats the packet with no fillers or extra salt.
- Stretch the beef further with a can of beans stirred in, which adds servings and fiber for cheap.
- Buy shells and cheese in the big pack, and let everyone build their own so nothing is wasted.
4 Storage, freezing & reheating
Fridge
Refrigerate the seasoned beef in an airtight container for up to 4 days. Keep the toppings and shells separate.
Freezer
Freeze the cooked taco beef for up to 3 months. It reheats straight from frozen in a pan and is great to have on hand.
Reheating
Reheat the beef in a pan or microwave with a splash of water. Warm fresh shells and assemble at serving time so nothing goes soggy.
5 Nutrition (per serving)
Calories
380
Protein
20g
Fat
21g
Carbs
26g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
How do I make homemade taco seasoning?
Mix chili powder, cumin, garlic powder, paprika, and salt, roughly two teaspoons total per pound of beef. Add it with a splash of water so it simmers into the meat and clings instead of staying powdery.
How do I make a pound of beef feed five?
Brown it with onion, season it well, and let the toppings and shells do some of the work. Stirring in a can of beans stretches it even further, to six or seven servings.
Soft or hard taco shells?
Whichever is cheaper and you prefer. Soft tortillas and crisp shells both work with the same filling; warm either one first so it does not crack or tear.
How is the price per plate calculated?
Around $8.14 for the batch, feeding five, before toppings. A pound of beef fills ten tacos, so a little meat covers a lot of plates.
Helpful Tools for This Recipe
As an Amazon Associate, Budget Plates may earn from qualifying purchases.
- 12-inch nonstick skillet. A wide nonstick skillet browns ground meat, fries rice, and builds a one-pan sauce with less oil and easier cleanup. Best for everyday stovetop dinners like skillet meals, fried rice, pasta sauces, and patties.
- Cast iron skillet. Cast iron holds heat for a deep sear and moves from stovetop to oven, and it lasts for decades with basic care. Best for searing chops and chicken, and recipes that start on the stove and finish in the oven.
- Chef's knife. One sharp chef's knife handles almost all the chopping, from onions to chicken, and replaces a drawer of gadgets. Best for all-purpose prep in essentially every recipe on the site.
- Cutting board. A large, stable cutting board makes prep faster and safer, which matters when you cook most nights. Best for everyday chopping of onion, garlic, and vegetables across nearly every recipe.
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