Beef and Chorizo Tacos

Beef and Chorizo Tacos are a fun dinner idea for Cinco de Mayo, or make these tasty tacos any time you’re craving Mexican food! And this recipe includes a delicious option for Pico de Gallo to serve on top of the tacos or see other serving suggestions below.

PIN the Beef and Chorizo Tacos to make them later!

Beef and Chorizo Tacos are a new recipe that’s another idea that came from my friend Donna, and after she told me about the combination of beef and Chorizo as a taco filling I had to try it! For my recipe we added chopped Poblano pepper, white onion, minced garlic, and Herdez Salsa Verde to the meat, made a delicious Pico de Gallo to serve as a topping on the tacos, and of course we made our tacos with low-carb tortillas.

And Kara and I loved this recipe when we were testing it. We served the tacos with extra Pico de Gallo to add at the table, and of course I ate mine with an extra squeeze of lime, which I really recommend. If you’re looking for something new to try for Cinco de Mayo, maybe this will be just the thing for your family; I hope you try it!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• Olive Oil (affiliate link)
• ground Chorizo pork sausage
• lean ground beef
• white onion
• large Poblano pepper (sometimes called Pasilla peppers in the U.S.)
• Minced Garlic (affiliate link)
• Herdez Salsa Verde (affiliate link)
• salt and fresh ground black pepper to taste
• cherry tomatoes
• fresh cilantro (see other suggested toppings if you’re not a cilantro fan)
• fresh lime juice; I used my fresh-frozen lime juice
• Green Tabasco Sauce (affiliate link)
• Mr. Tortilla Low-Carb Multigrain Tortillas (affiliate link)
• fresh cut limes for serving, optional

What Chorizo did we use for these tacos?

The word Chorizo refers to several types of spicy pork sausage that come from Spain and Mexico, and sometimes other countries as well. Spanish Chorizo is a cured pre-cooked sausage that’s often sliced. This recipes uses Mexican Chorizo, which is a kind of spicy ground pork sausage that needs to be cooked. There are many good brands, and the Mexican Chorizo above is one I found at my local Kroger store. If you live in Utah, my friend Donna says Harmon’s makes their own ground Chorizo in the store, and she loves that one.

How spicy is Mexican Chorizo?

Mexican Chorizo can be a bit spicy, which is one reason I think it’s great to combine it with ground beef to make a taco filling. Relative spiciness is a personal preference of course, but for me I’d say this taco filling was only moderately spicy. If you’re concerned about the level of spice, you can make the tacos with more beef and less Chorizo!

What low-carb tortillas did we use for Beef and Chorizo Tacos?

I like several brands of low-carb tortillas, but for tacos I’m developing a strong preference for Mr. Tortilla Low-Carb Multigrain Tortillas (affiliate link). There are more than one type but I’ve liked all the Mr. Tortilla products I’ve tried. I haven’t been able to find them in stores near me, so I buy them at Amazon.

How low in carbs are the Beef and Chorizo Tacos?

When they’re made with the Mr. Tortilla low-carb tortillas I’m recommending, these tacos topped with Pico de Gallo have only 11 net carbs and 34 grams of protein in one taco. If you wanted a lower-carb version of these tacos you could replace the Pico de Gallo with a crumbled type of Mexican cheese.

What other taco toppings could you use?

Here are some other toppings I think would taste great with these tacos filled with the ground beef and Chorizo filling:

• Avocado Salsa
• crumbled Cotija cheese
• Spicy Mexican Slaw
• crumbled Queso Fresco
• Tomato Avocado Salsa
• grated Mexican Blend Cheese
• sour cream or Mexican Crema
• You could also use toppings like chopped tomatoes, chopped lettuce, and grated cheese that are often used on tacos in the U.S.

How to Make Beef and Chorizo Tacos:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Heat olive oil in a frying pan and brown beef and Chorizo well, breaking apart as it cooks.
2. While meat browns, chop white onion, and remove stem and seeds from Poblano pepper and chop.
3. Remove browned beef and Chorizo to a plate, and wipe out frying pan with paper towel.
4. Add rest of olive oil to pan, add chopped onion and Poblano, and cook about 2 minutes. Add minced garlic and cook 1 minute bit more.
5. Add meat mixture back into the pan with poblano and onion, add Salsa Verde, and simmer until liquid is absorbed and onions and peppers are softened.
6. Keep meat mixture warm while you finely chop cherry tomatoes, white onion, and cilantro. Mix chopped ingredients with  fresh lime juice and Green Tabasco sauce to make Pico de Gallo. (You might want to make extra of this if you’re a Pico de Gallo fan!)
7. Heat tortillas one at a time in small dry pan, then fill with beef and Chorizo mixture and top with Pico de Gallo.
8. Serve tacos hot, with limes and extra Pico de Gallo (if desired.)

Make it a Low-Carb Meal:

If you wanted a low-carb side dish to go with Beef and Chorizo Tacos, any of these salads would be great:

• Spicy Lime Coleslaw
• Spicy Cabbage Puerto Rican Salad
• Jicama Carrot Radish Slaw
• Heart of Palm and Avocado Salad
• No Mayo Vinegar Coleslaw

Want more ideas for Mexican Food Dinners?

Check out my big collection of Keto Mexican Food Dinners for lots more ideas to satisfy that craving for Mexican food without too many carbs!

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Print

Yield: 8 tacos

Beef and Chorizo Tacos

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

These delicious Beef and Chorizo Tacos are a great option any time that craving for tacos hits you. And we made the tacos with low-carb tortillas and served them with a tasty and easy-to-make Pico de Gallo!

Ingredients

Taco Ingredients:

• 2 T Olive Oil
• 1 lb. ground pork Chorizo
• 1 lb. lean ground beef
• 3/4 cup chopped white onion
• 1 large Poblano pepper
• 2 T minced garlic
• 1 cup Herdez Salsa Verde (see notes)
• salt and fresh ground black pepper to taste
• 8 low-carb tortillas (see notes)
• fresh cut limes for serving (optional)

Pico de Gallo Ingredients:

• 2 cups diced cherry tomatoes
• 1 cup finely chopped white onion
• 1 cup finely chopped cilantro
• 2 T fresh-squeezed lime juice
• 1 T Green Tabasco Sauce

Instructions

1. Heat the 1 T of olive oil in a large frying pan over medium-high heat and brown the beef and Chorizo well, breaking apart with a turner as it cooks.
2. While the meat browns, chop the white onion, and remove the stem and seeds from the Poblano pepper and chop it.
3. Remove browned beef and Chorizo mixture to a plate, and wipe out frying pan with a paper towel.
4. Add the other tablespoon of olive oil to the pan, add chopped onion and chopped Poblano pepper, and cook over medium heat about 2 minutes. Add minced garlic and cook about 1 minutes more, stirring.
5. Add meat mixture back into the pan with poblano and onion, add Salsa Verde, and simmer until liquid is absorbed and onions and peppers are softened to your liking.
6. Keep the meat mixture warm in the frying pan over very low heat while you finely chop the cherry tomatoes, white onion, and cilantro.
7. Mix those chopped ingredients with the fresh lime juice and Green Tabasco sauce to make the Pico de Gallo. (You can season with a little salt if you like. You might want to make extra of this if you're a Pico de Gallo fan!)
8. Heat tortillas one at a time in a small dry frying pan over medium heat, and then fill with beef and Chorizo mixture and top with Pico de Gallo.
9. Serve the tacos hot, with cut limes and any extra Pico de Gallo to add at the table if desired.

Notes

Poblano peppers are sometimes called Pasilla peppers in the U.S.

You can use any brand of Salsa Verde that's low in sugar.

I used Mr. Tortilla Low-Carb Multigrain Tortillas (affiliate link) for this recipe.

For the Pico de Gallo, I used my fresh-frozen lime juice.

The idea to combine ground beef and Chorizo in tacos was from my friend Donna, and this recipe developed and tested by Kalyn and Kara.

Nutrition Information

Yield

8

Serving Size

1 taco
Amount Per Serving Calories 500Total Fat 33gSaturated Fat 711gTrans Fat 0gUnsaturated Fat 18.6gCholesterol 100mgSodium 1109mgCarbohydrates 17gFiber 6gSugar 4.7gProtein 34g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe with 11 net carbs per taco would be approved for most low-carb diet plans, but probably not for Keto. If you want fewer carbs, you can replace the Pico de Gallo with grated Three Cheese Mexican Blend or crumbled Mexican cheese. The recipe is high in fat for the original South Beach Diet, but if you’re strictly following South Beach and wanted to try the recipe you could brown the beef and Chorizo, put it in a fine mesh colander, and rinse with VERY HOT water to remove some of the fat.

Find More Recipes Like This One:
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