Curried Beef Tacos

(and an introduction to our Freezer Full of Meat)

Curried Beef Tacos

In our mud room is a totally awesome (yet rather petite) chest freezer. It was my Christmas present two years ago.

(it was a short but heavy Christmas list)

In that chest freezer is half of a grass fed cow from South Carolina.

It’s our second side of beef.

Obviously, we eat a fair amount of beef, but not near as often as we did the first year.

Grass fed beef is…

leaner, cleaner, healthier, and tastier than it’s feed-lot cousin. And buying in bulk from a farm away from a major city will cost less than half of what you’ll pay for the same quality at a grocery store. I’m sure you’ve heard all about that from other sources. What you may not know is that it takes a little getting used to. If you are new to it, or debating your first purchase of that fancy and pricey ground beef, you should know a couple of things first:

  • Grass fed beef has flavor that feedlot beef doesn’t. It’s okay, that’s what beef is supposed to taste like. It’s pleasant. Almost gamey. And the raw meat has a smell. The first time we unwrapped a pound of ground beef, we thought it smelled like “dessert”. It may seem odd at first, but once you are used to it, all other beef tastes and smells inferior
  • The flavor of grass fed beef is improved (not masked) by spices. When you add fantastic herbs and spices to other beef, you taste herbs and spices. If you do the same to the grass fed beef, you taste great beef with more flavors to dance across your tongue. This is one of those things that turns a home cook into a home chef.

veg and curry hooray

Our favorite recipe for our grass fed ground beef is Jamie Oliver’s meatloaf. I don’t think I’ve made our family recipe meatloaf since I tried this one. That’s saying a lot. I’m not going to try and feed it to my dad, though. There’s no ketchup on top. He would be suspicious. 

-The recipe for Jamie Oliver’s Pot Roast Meatloaf is no longer on the website.
You can write and ask him to repost if you like. Be sure and mention that I think it’s the best ground beef recipe EVER.-

Once I tried a few awesome recipes I got a little more adventurous with our ground beef. The following recipe is a current favorite. Once a week, even. I made it today for lunch (and took pictures) and ended up eating my share at the counter since The Man was on a phone call. It was good to be close to the paper towels. It can get messy. Finger licking messy.

I only got to this point by discovering the curry powder and then adding more and more and then wondering why it wasn’t enough. The curry paste was the kick I needed. It’s like the powder but with more… ka-pow.

I hope this will encourage you (my reader, most likely directed here from Pinterest. Hi there!) to get creative with your cooking. After we got our Freezer Full of Meat, I moved all of our spices into see-through magnetized containers that stuck to the fridge. Now that they are in view, I use them all the time! 

Coriander! Cumin! Turmeric! What?!

Give these Curried Beef Tacos a try and then let your spice flag fly!


Curried Beef Tacos
Ground beef with curry and coconut milk. Great on tacos, over rice, stuffed in bell peppers, and more!
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  1. 1 pound grass fed ground beef (or regular lean ground beef)
  2. 1 sweet onion
  3. 2 small carrots (or 1 bigger one)
  4. 2-5 T coconut oil
  5. 1/2 can coconut milk
  6. 1 T Massaman curry paste
  7. 1 t curry powder
  8. honey to taste
  9. other spices to your taste: pepper, thyme, turmeric, cinnamon...
  1. Half your onion and slice thinly. Cut those slices in half. Place in a skillet with a couple tablespoons of coconut oil.
  2. Cook over medium, stirring fairly often, heat until onions are soft and stick together when you stir them. Cook at least 10 minutes and up to 30, but don't let them scorch. It's worth the wait!
  3. Scrub (or peel) and slice your carrots. Toss them in the pan with the onions.
  4. Add some more coconut oil if things look dry.
  5. Add your curry paste and curry powder. Stir and mush until paste melts and mingles with the vegetables. This will take a few minutes.
  6. Increase heat to medium and add the ground beef.
  7. Cook until meat is browned, stirring and cutting with a spatula to desired consistency.
  8. Drain off excess grease, if desired. (necessary with regular chuck grade beef)
  9. Stir in coconut milk, starting with half the can and increasing to desired soupy-ness.
  10. Add honey and other spices to taste. Trust your taste buds. It's never the same twice. Let simmer a few minutes to get all those flavors happy with each other.
  11. Keep in skillet over low heat or in a warm oven until the rest of your meal is ready.
For tacos, we serve with
  1. -whole wheat tortillas
  2. -plain greek yogurt or sour cream
  3. -freshly shredded cheese
  1. -cooked brown rice or quinoa
  2. -pinto beans
More Options
  1. The Curried Beef is excellent mixed with quinoa and stuffed in a cored bell pepper. Just bake in a 350 degree oven until the pepper is at the done-ness that you prefer. The top gets a little crispy (which I like) or you could top with cheese for a nice "lid".
  2. It's also great over rice!
Queen Of None



  1. Jill, the curried tacos look delicious…is this an original recipe?

    • Yes! Thanks for asking. I’d made similar versions for months before I finally decided to write the recipe down. This version is consistent and delicious!
      Ooh! I just thought of adding chickpeas. I’ll be sure and try that next time :)

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