Tacos De Matamoros

Tacos De Matamoros


"A staple dish in Matamoros, Mexico, this simple recipe starts with ground beef mixed with spices that you already have in your kitchen and turns into a great family dinner! Perfect to 'make ahead' on busy days. Serve with warm corn or flour tortillas, Spanish rice, and beans-a-la-charra."


2 h servings 629 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 629 kcal
  • 31%
  • Fat:
  • 39.1 g
  • 60%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 38.4 g
  • 77%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 868 mg
  • 35%

Based on a 2,000 calorie diet

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  1. Place the ground chuck in a large skillet, and season with chili powder, paprika, cumin, salt, garlic powder, and garlic. Pour in enough water to cover. Bring to a boil. Reduce heat to low, and simmer 1 hour. Add more water as necessary during cook time, and break the meat into small pieces.
  2. Mix the bell pepper and onion into the skillet, and continue to simmer 30 minutes. Drain and reserve juices. Skim the fat off the juices(or, if not preparing the tacos right away, place juices in the freezer until fat may be easily removed from the top). Mix 5 tablespoons of the remaining juices back into the skillet with the beef, and cook until heated through.
  3. Serve the beef on the tortillas. Garnish with queso asadero, sour cream, tomato, and lettuce.
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  1. 87 Ratings


Wonderful recipe for ground beef taco meat! This is indeed how it is made in mexico.. although in the states we are more used to browning the meat first and then adding packaged seasonings (whic...

I would have given this a five star, if I didnt have to change it so much. I added 1/4 cup chopped onion, 1 large roma tomato chopped, 1/3 cup of corn (our personal fav version), and salt, pepp...

This was VERY good. I've eaten many times in Matamoros and Progresso Mexico (Garcia's and Angel's restaurants) and this IS what it tastes like. I doubled the recipe for a party of 7. Everyone...

uh, no, this is *not* authentic-tasting. i grew up in deep south texas, then lived in laredo for 5 (long) years. with all the rave reviews, i thought i was in for a treat and ditched my own way...

I used a red bell pepper instead of green and I increased both the amounts of the bell pepper and the onion to whole instead of half. I also did NOT use the full amount of salt, just enough to t...

I am the original poster of this recipe.. an addition would be to simmer the ground meat.. whether it be a combination of turkey/beef/or pork in fat free Swanson chicken broth and definitely add...

I thought these were just okay. They were very soft but they just didnt have much flavor to me. I added about a 1/4 teaspoon extra of the seasonings which helped a little but not much. We ate...

Very authentic! I didn't realize it when I started this recipe that it's time consuming so I started it one night & finished the next. Used lean ground beef. It's delicious. Use the authentic ch...

Excellent, excellent way to cook taco meat. I have hated the packaged seasoning for so long and never use up a whole batch if I make my own, so this makes sense for us. I halved the recipe and t...