Weeknight Ground Beef and Lentil Tacos
By America's Test KitchenPublished on July 13, 2025
Time
40 minutes
Yield
Serves 4
Ingredients
1 tablespoon vegetable oil 1 small onion, chopped fine3 garlic cloves, minced2 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon ground coriander ½ teaspoon dried oregano ½ teaspoon table salt ¼ teaspoon cayenne pepper 4 ounces 90 percent lean ground beef 1 (15-ounce) can lentils, rinsed½ cup canned tomato sauce ½ cup chicken broth 1 teaspoon packed brown sugar 1 teaspoon cider vinegar 12 taco shells, warmed4 ounces cheddar cheese, shredded (1 cup)2 cups shredded iceberg lettuce 2 small tomatoes, cored and chopped
Before You Begin
Serve with any of your favorite taco toppings; we like diced onion and sour cream.
Instructions
- Heat 1 tablespoon vegetable oil in 10-inch skillet over medium heat until shimmering. Add 1 small finely chopped onion and cook, stirring occasionally, until softened, about 5 minutes.
- Add 3 minced garlic cloves, 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon coriander, ½ teaspoon dried oregano, ½ teaspoon table salt, and ¼ teaspoon cayenne and cook, stirring constantly, until fragrant, about 1 minute. Add 4 ounces 90 percent lean ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, 3 to 4 minutes.
- Add 1 (15-ounce) can lentils, rinsed; ½ cup canned tomato sauce; ½ cup chicken broth; 1 teaspoon packed brown sugar; and 1 teaspoon cider vinegar and bring to simmer. Reduce heat to medium-low and simmer until thickened, stirring frequently and breaking up meat so that no pieces larger than ¼ inch remain, about 8 minutes. Season with salt and pepper to taste.
- Spoon filling into center of 12 warmed taco shells and divide 4 ounces cheddar cheese, 2 cups shredded iceberg lettuce, 2 small cored and chopped tomatoes, and more toppings evenly over tacos as desired. Serve.
Time
40 minutesYield
Serves 4Ingredients
1 tablespoon vegetable oil
1 small onion, chopped fine
3 garlic cloves, minced
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon dried oregano
½ teaspoon table salt
¼ teaspoon cayenne pepper
4 ounces 90 percent lean ground beef
1 (15-ounce) can lentils, rinsed
½ cup canned tomato sauce
½ cup chicken broth
1 teaspoon packed brown sugar
1 teaspoon cider vinegar
12 taco shells, warmed
4 ounces cheddar cheese, shredded (1 cup)
2 cups shredded iceberg lettuce
2 small tomatoes, cored and chopped
Ingredients
1 tablespoon vegetable oil
1 small onion, chopped fine
3 garlic cloves, minced
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon dried oregano
½ teaspoon table salt
¼ teaspoon cayenne pepper
4 ounces 90 percent lean ground beef
1 (15-ounce) can lentils, rinsed
½ cup canned tomato sauce
½ cup chicken broth
1 teaspoon packed brown sugar
1 teaspoon cider vinegar
12 taco shells, warmed
4 ounces cheddar cheese, shredded (1 cup)
2 cups shredded iceberg lettuce
2 small tomatoes, cored and chopped
Ingredients
1 tablespoon vegetable oil
1 small onion, chopped fine
3 garlic cloves, minced
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon dried oregano
½ teaspoon table salt
¼ teaspoon cayenne pepper
4 ounces 90 percent lean ground beef
1 (15-ounce) can lentils, rinsed
½ cup canned tomato sauce
½ cup chicken broth
1 teaspoon packed brown sugar
1 teaspoon cider vinegar
12 taco shells, warmed
4 ounces cheddar cheese, shredded (1 cup)
2 cups shredded iceberg lettuce
2 small tomatoes, cored and chopped
Why This Recipe Works
We wanted to develop a delicious taco that was time-efficient and craveable enough for Taco Tuesdays, while upping the ratio of vegetables to meat. Our solution was a combination of lentils and ground beef, which made for an especially hearty, satiating meal that came together in a flash. Cooking the two in one skillet gave the beef a chance to distribute its fat and flavor to the lentils. The legumes also beautifully absorbed the taco seasoning, a blend of warming spices including cumin, coriander, and cayenne. The texture of the lentils also meshed seamlessly with that of the crumbly beef. Choosing canned lentils was a no-brainer for shortening the cook time. To complete the taco experience, we topped each with shredded cheddar, shredded lettuce, and diced tomatoes.
Before You Begin
Serve with any of your favorite taco toppings; we like diced onion and sour cream.
Instructions
- Heat 1 tablespoon vegetable oil in 10-inch skillet over medium heat until shimmering. Add 1 small finely chopped onion and cook, stirring occasionally, until softened, about 5 minutes.
- Add 3 minced garlic cloves, 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon coriander, ½ teaspoon dried oregano, ½ teaspoon table salt, and ¼ teaspoon cayenne and cook, stirring constantly, until fragrant, about 1 minute. Add 4 ounces 90 percent lean ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, 3 to 4 minutes.
- Add 1 (15-ounce) can lentils, rinsed; ½ cup canned tomato sauce; ½ cup chicken broth; 1 teaspoon packed brown sugar; and 1 teaspoon cider vinegar and bring to simmer. Reduce heat to medium-low and simmer until thickened, stirring frequently and breaking up meat so that no pieces larger than ¼ inch remain, about 8 minutes. Season with salt and pepper to taste.
- Spoon filling into center of 12 warmed taco shells and divide 4 ounces cheddar cheese, 2 cups shredded iceberg lettuce, 2 small cored and chopped tomatoes, and more toppings evenly over tacos as desired. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments