These easy gluten-free beef tacos are ready in 20 minutes and perfect for busy weeknights. Made with ground beef and a simple homemade taco seasoning, they’re a family favorite for Taco Tuesday.
The homemade taco seasoning is key. It only takes 6 ingredients you probably already have, and it’s naturally gluten-free. Store-bought taco seasoning packets usually contain gluten as a thickener, so making your own is the easiest way to keep these tacos safe. Plus, it tastes way better.
Why You’ll Love this Recipe
Ingredient notes
- Ground beef – I use 85/15 ground beef for the best flavor. You can use leaner beef like 90/10 or 93/7, but the tacos won’t be as flavorful. Ground turkey or ground chicken also work if you prefer.
- Taco seasoning spices – This homemade blend uses chili powder, cumin, garlic powder, salt, black pepper, and red pepper flakes. You can adjust the red pepper flakes to your spice preference. Start with 1/4 teaspoon if you don’t like heat.
- Corn tortillas – Use gluten-free corn tortillas to keep these tacos celiac-safe. Warming them before filling makes them more pliable and less likely to break. I char mine directly over the gas flame for extra flavor.
- Onion – I use yellow or white onion, but sweet onion works too. You can also skip the onion if you prefer just plain seasoned beef.
- Toppings – Use whatever you like! My favorites are diced tomatoes, sliced avocado, shredded cheese, cilantro, and a squeeze of lime juice.
CHAR YOUR TORTILLAS FOR EXTRA FLAVOR
Heat corn tortillas directly over a gas burner flame for 20-30 seconds per side. The charred edges add so much flavor and make the tortillas sturdier so they don’t fall apart. If you don’t have a gas stove, warm them in a 350°F oven for 3-4 minutes instead.
FAQs
Most corn tortillas are naturally gluten-free, but always check the label. Some brands add wheat flour or are processed on shared equipment with gluten. Look for packages that say “100% corn” or “gluten-free.”
Always warm your tortillas before filling them. Charring them over a gas flame or warming in the oven makes them more pliable. Don’t overfill them, and serve immediately after filling.
Expert Tips
Storage instructions
Storage: Store leftover taco meat in an airtight container in the refrigerator for up to 3-4 days. Keep toppings stored separately so they stay fresh.
Reheat: Reheat the taco meat in a skillet over medium heat or in the microwave until hot. Add a splash of water if it seems dry.
Freeze: Cool the taco meat completely, then freeze in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Serving suggestions
These gluten-free beef tacos are perfect for Taco Tuesday or any easy weeknight dinner. Serve them with black bean corn salsa, 4-ingredient guacamole, or roasted cauliflower tacos for a taco bar spread. For more taco options, try my tilapia fish tacos or blackened fish tacos with avocado crema. Pair with cucumber lemonade or frozen mango margaritas for the perfect meal.
More gluten-free meals to try
Did you make this recipe?
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Gluten-Free Beef Tacos
Ingredients
For the Taco Meat:
- 1 lb ground beef
- 1 cup diced yellow onion - from ½ large onion
- ½ cup water
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes - reduce to ¼ teaspoon if you want it less spicy
For Serving:
- 12 corn tortillas - make sure they’re gluten-free
- 1 avocado - diced or sliced
- 1 tomato - diced, I like roma or tomatoes on the vine
- ¼ cup cilantro - chopped
- ½ cup shredded cheddar cheese - optional
- lime wedges - for serving
**Use the toggle button above to turn the instruction photos on and off!
Instructions
Make the taco meat:
- Heat a large skillet over medium heat. Add 1 lb ground beef and 1 cup diced yellow onion.
- Cook for 8-10 minutes, breaking up the beef with a spoon as it cooks, until the beef is browned and no pink remains.
- Drain the excess fat from the skillet.
- Add ½ cup water, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, and ½ teaspoon red pepper flakes to the beef. Stir to combine.
- Continue cooking for 4-5 minutes, stirring occasionally, until the water has evaporated and the beef is coated in the seasoning. The mixture should look moist, not soupy.
Prepare the tortillas and serve:
- While the beef cooks, heat 12 corn tortillas. For the best flavor, hold each tortilla over a gas burner flame with tongs for 20-30 seconds per side to char the edges. Alternatively, place tortillas in a 350°F oven for 3-4 minutes to warm them.
- Fill each tortilla with the seasoned beef and your favorite toppings. I used 1 avocado, 1 tomato, ¼ cup cilantro½ cup shredded cheddar cheese. Serve immediately with lime wedges.
Notes
- Naturally gluten-free: This recipe is naturally gluten-free when made with corn tortillas. Always check that your corn tortillas are labeled gluten-free.
- Ground beef options: I use 85/15 ground beef for the best flavor. Leaner beef works, but won’t be as flavorful. Ground turkey or ground chicken also work with the same seasoning.
- Adjust the spice level: Start with 1/4 teaspoon red pepper flakes if you don’t like heat. Add more if you want spicier tacos.
- Storage: Store leftover taco meat in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.
