Ingredients
Method
- Dice the onion and mince 3 cloves of garlic. Melt the butter with the remaining garlic over low heat until fragrant and melted. Measure out honey BBQ sauce and taco seasoning.
- Heat a large skillet over medium-high heat. Add ground beef and diced onion. Break beef apart and cook until browned but not dried out, about 6-8 minutes. Drain excess fat if necessary, leaving some for juiciness.
- Reduce heat to medium. Pour melted garlic butter over beef and stir to coat evenly. Sprinkle in taco seasoning and mix well.
- Pour in honey BBQ sauce and stir to coat beef thoroughly. Let simmer gently for 2 minutes until sauce thickens slightly.
- Warm tortillas in a dry skillet or wrapped in foil in a low oven for 2-3 minutes until soft.
- Spoon beef mixture into warm tortillas. Add desired toppings such as shredded lettuce, diced tomatoes, sour cream, shredded cheese, and fresh cilantro. Serve immediately.
Nutrition
Notes
Garlic Butter Tip: I always make sure to use real garlic butter here, not margarine, because the flavor difference is huge and it really makes these tacos special.
Meat Juiciness: When you drain the fat after browning the beef, leave about a tablespoon behind.
I learned the hard way that draining it all makes the filling dry and the sauce won't coat as nicely.
BBQ Sauce Variation: If you want a little heat, I love swapping half the honey BBQ sauce for a smoky chipotle version.
It gives the beef a nice kick without overpowering the sweetness.
Make Ahead: You can prep the beef filling up to two days ahead and keep it in the fridge.
Just reheat it gently in a skillet with a splash of water to bring back the moisture before serving.
Tortilla Warming: For the best texture, I warm my tortillas in a dry cast iron skillet over medium heat for about 30 seconds per side.
Wrapping them in foil in the oven works too, but the skillet gives them a lovely char.
Storage: Leftover beef keeps well in an airtight container in the fridge for up to four days.
I don't recommend freezing it though, the sauce can separate and get watery when thawed.
Topping Balance: I always add a squeeze of fresh lime juice and a dollop of sour cream to cut through the rich honey BBQ sauce.
It brightens up every bite and keeps the tacos from feeling too heavy.
