Spicy Tacos Ragu
Transform your taco night with this bold and flavorful Spicy Tacos Ragu recipe, a zesty twist on traditional taco fillings. This dish brings together tender ground beef, aromatic spices like smoked paprika and cumin, and a rich, tomato-based sauce simmered to perfection. Diced tomatoes with green chilies add a fiery kick, while a finishing touch of cilantro, cheddar cheese, sour cream, and optional jalapeño slices guarantees layers of unforgettable flavor. Ready in under an hour, this versatile recipe is perfect for busy weeknights or festive gatherings. Serve on warm corn tortillas with a squeeze of lime for a tangy, spicy, and savory experience that taco lovers will adore. Keywords: spicy tacos, ground beef ragu, easy taco recipe, Mexican-inspired dinner.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 14 ounces diced tomatoes with green chilies
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 teaspoon red chili flakes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 8 pieces corn tortillas
- 1 cup shredded cheddar cheese
- 0.25 cup chopped cilantro
- 0.5 cup sour cream
- 2 pieces lime wedges
- 1 piece jalapeño, thinly sliced (optional)
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Add the ground beef and cook until browned, breaking it apart with a wooden spoon. This should take about 7-8 minutes.
Push the beef to one side of the pan. Add the diced onion and minced garlic to the open space, cooking until softened and fragrant, about 3-4 minutes.
Stir everything together and mix in the diced tomatoes with green chilies and tomato paste. Cook for 2 minutes to combine the flavors.
Pour in the beef broth and stir in red chili flakes, ground cumin, smoked paprika, dried oregano, black pepper, and salt. Bring the mixture to a simmer.
Lower the heat to medium-low and let the ragu cook for 25 minutes, stirring occasionally, until the sauce thickens and flavors deepen.
While the ragu simmers, warm the corn tortillas by heating them in a dry skillet over medium-high heat for about 30 seconds on each side or wrapping them in foil and warming them in a preheated oven at 350°F (180°C) for 10 minutes.
Assemble the tacos by spooning the spicy ragu onto each tortilla. Top with shredded cheddar cheese, chopped cilantro, a dollop of sour cream, and optional jalapeño slices.
Serve each taco with a lime wedge for squeezing on top before eating.
Nutrition Facts
Calories |
680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1006 mg | 44% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 5.5 g | 19% | |
| Total Sugars | 8.6 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 349 mg | 27% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 695 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
