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Classic Mexican dish, rich in protein and iron
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Ground Beef Taco (120 g) has 252 calories. That works out to 210 calories per 100 g. It contains 19.2 g of carbs, 16.2 g of protein, 12.6 g of fat and 2.6 g of fiber. Its 1.3 µg of B12 covers 55% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 120 g
252
KCAL / 120G
Carbs
19.2g
· 7% DV
Protein
16.2g
· 32% DV
Fat
12.6g
· 16% DV
Fiber
2.6g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 30% · Protein 25% · Fat 45%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 252 kcal | |
| Total fat | 12.6 g | 16% |
| Saturated fat | 4.92 g | 25% |
| Trans fat | 0.06 g | |
| Sodium | 384 mg | 17% |
| Total carbohydrate | 19.2 g | 7% |
| Fiber | 2.6 g | 9% |
| Protein | 16.2 g | 32% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 120 g | 252 kcal |
| 1 piece (extra small) | 60 g | 126 kcal |
| 1 piece (small) | 80 g | 168 kcal |
| 100 g | 100 g | 210 kcal |
| 1 serving (medium) | 150 g | 315 kcal |
| 1 piece (large) | 180 g | 378 kcal |
| 1 serving (large) | 200 g | 420 kcal |
| 2 piece (double) | 240 g | 504 kcal |
| 3 piece (triple) | 360 g | 756 kcal |
Calculated from 210 calories per 100 g.
A ground beef taco is made by cooking seasoned beef and serving it in a tortilla with toppings. Brown the beef with onion, add taco seasoning and a splash of water, then spoon it into warmed shells.
Ground beef taco seasoning commonly includes cumin, chili powder, paprika, garlic, and oregano. A little salt and black pepper round it out; add cayenne or hot sauce if you want more heat.
Popular ground beef taco toppings include shredded lettuce, diced tomato, cheese, salsa, and avocado. Add them just before serving so the shell stays crisp and the fresh toppings retain their texture.
A soft-shell ground beef taco uses a pliable tortilla, while a hard-shell version has a crisp, rigid shell. Soft tortillas are easier to fold; hard shells add crunch but can crack when overfilled.
The ground beef taco is a modern variation of the Mexican taco, a dish with roots in Mexico. Ground beef became especially common in American-style versions, which often use crisp shells and familiar toppings.
Ground beef with some fat makes a flavorful taco filling, while very fatty beef can leave the shell greasy. Brown the meat thoroughly and drain excess fat before adding seasoning.
Keep a ground beef taco from getting soggy by draining excess liquid from the filling and adding wet toppings just before eating. For a packed lunch, store the shell, meat, and salsa separately.
Ground beef tacos pair well with beans, rice, corn, or a fresh salad. Salsa and guacamole make easy accompaniments, while lime wedges add a bright contrast to the seasoned beef.
Store leftover ground beef taco filling in a covered container in the refrigerator, separate from the tortillas and toppings. Refrigerate it promptly rather than leaving cooked meat out at room temperature.
Reheat ground beef taco filling in a skillet over medium heat, stirring until it is hot throughout. Warm the tortillas separately and assemble the tacos afterward to keep them from turning soft.
Vitamins
B12
1.32µg · 55% DV
B3
3.84mg · 24% DV
B5
1.02mg · 20% DV
B2
0.22mg · 17% DV
Minerals
Zinc
3.48mg · 32% DV
Phosphorus
144mg · 21% DV
Sodium
384mg · 17% DV
Selenium
9µg · 16% DV
Potassium ⭐
264mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 252 calories in 1 piece (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A Ground Beef Taco is a Mexican-style taco filled with seasoned minced beef in a tortilla, usually made from corn or wheat. Toppings vary, but may include salsa, lettuce, tomato, cheese or onion; soft tortillas and crisp shells are both common.
It is typically served warm as a casual meal, with fresh toppings added at the table. In the US and elsewhere, tacos are often paired with beans, rice or extra salsa, while a simple salad makes a lighter side. The beef contributes protein, and the tortilla and toppings affect the overall balance. For a lighter version, use lean mince, add plenty of vegetables and go easy on rich sauces.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.92g
MONOUNSATURATED
5.04g
POLYUNSATURATED
1.32g
Omega 6:3 ratio 2.6:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.