These Greek Beef Tacos are made with ground beef, simmered with tomatoes, Greek seasonings and spinach, then wrapped in a tortilla with tzatziki sauce, olives, and feta cheese.
The weekend was a bit hectic, and Monday was…Monday, but it’s one of my favorite days, today. Taco Tuesday! I’ve been slowly working my way through old posts and updating them. This is one of those posts. I first made these Greek beef tacos in 2012 (it’s sometimes still hard to believe I’ve been writing this blog that long!) and they are still one of my favorites.
So full of flavor, yet so simple to make. And we all know how much I love quick, easy, and delicious recipes, right? I’m guessing you do, too. And the fact that this one is a taco recipe, makes it even better!
A few things I can always count on Natalie eating…ground meat, olives (mama does not like olives AT ALL, but J and Nat do), and any kind of cheese. She sees the container of feta in the fridge and demands to have some, immediately. And let me just tell you, if little miss doesn’t get her cheese, there will be hell to pay. Little cheese head. She also has a deep love for sour cream. So, these tacos are a big hit with her, too. Any meal that she gobbles up – from her own plate or bowl – makes mama very happy.
Ground beef is simmered with tomatoes, Greek seasonings and spinach, then wrapped in a tortilla with tzatziki sauce, olives, and feta cheese. The aroma that will fill your kitchen, and your house, while it cooks will make your mouth water. And that first bite will be just as glorious as you were anticipating. Lucky for you, you won’t have to wait very long. 10 minutes of simmering, and it’s ready to go.
You can use your ground meat of choice, but beef and venison work best for these tacos, in my opinion. If you want a good Greek taco for ground turkey or chicken, try these Greek Turkey Tacos with Cucumber-Tomato Relish and Mint Yogurt Sauce!
Greek Beef Tacos
- 1 pound lean ground beef (or venison!)
- 2 cloves garlic minced
- 1 14.5- ounce can diced tomatoes undrained
- 2 teaspoons Greek seasoning oregano, mint, marjoram, thyme
- 1/4 teaspoon pepper
- 2 cups fresh baby spinach
- Splash of red wine vinegar
- Flour tortillas
- 1 cup sour cream
- Half of a medium cucumber peeled, seeded, and shredded
- 1 teaspoon red wine vinegar
- Salt and pepper to taste
- Black olives
- Feta cheese
- Diced cucumber
- In a large skillet, cook beef over medium heat until no longer pink. Drain any excess fat, if any.
- Stir in the tomatoes, Greek seasoning, garlic and pepper. Bring to a boil. Reduce heat and simmer for 8 to 10 minutes or until thickened. Add spinach and cook, stirring for 2 to 3 minutes, or until spinach is wilted. Add a splash of vinegar, if desired.
- To make the tzatziki sauce, squeeze as much liquid out of the cucumber as you can. Combine sour cream, cucumber, and vinegar. Add salt and pepper to taste.
- Warm tortillas and spread some tzatziki sauce on each one, then spoon some of the beef mixture into the center of each tortilla. Top with feta, diced cucumbers, and olives.
Source: Taste of Home