These ground beef tacos are cooked al pastor–style with pineapple juice and fresh pineapple. Grated cheeses are folded in at the end for a tangy, spicy, cheesy filling. Serve with warmed corn or flour tortillas and your favorite toppings for a quick weeknight meal.
Some recipes just refuse to cooperate at home. I consider myself a confident cook, but enchiladas have always been my nemesis. The tortillas at my grocery store rarely bend without cracking, even when warmed, and by the time the pan hits the oven I’m often staring at soggy tortilla pieces swimming in sauce. Delicious, yes—presentable, not so much.
After another failed enchilada attempt using a Half-Baked Harvest recipe, I loved the filling so much that I decided to turn it into tacos instead. Tacos are far less fussy and let that flavorful filling shine.
The filling here is al pastor–inspired because it uses pineapple and a touch of acidity, but it’s made with ground beef instead of traditional pork. You can easily swap in ground pork, chicken, or turkey if you prefer. The result is a sweet, spicy, and tangy mixture—brightened with vinegar and pineapple, warmed with chili and chipotle, and rounded out by melty cheddar and Monterey Jack.
Once the beef is cooked and the pineapple sauce has reduced, shredded cheeses and chopped cilantro are folded in so the mixture becomes creamy and cohesive. Spoon it into warmed tortillas and top with chopped red onion, extra cilantro, avocado, or pickled peppers for a lively contrast of textures and flavors.
I love Mexican-inspired food year-round, but it feels particularly right in the spring—after a long winter, a bright, festive meal served family-style hits the spot. These tacos are not only flavorful but quick to make, so you can spend less time in the kitchen and more time enjoying the day.
To complete the spread I like a smoky queso dip and a cold cerveza, but they’re just as good with a simple salsa and lime wedges. If you try the recipe, serve it with warmed corn or flour tortillas and your preferred toppings for an easy, satisfying dinner.
Sound good? If you make this recipe, take a photo and tag @ourhappymess on Instagram—I’d love to see how yours turns out!
Ground Beef Tacos, al pastor -style
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Ingredients
- 1 garlic clove
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 chipotle pepper canned in adobo
- 1/2 cup pineapple juice
- 2 tablespoons distilled white vinegar
- 1.5 cups fresh pineapple chunks divided
- 1 lb lean ground beef
- 1/2 yellow onion thinly sliced
- 1 jalapeno seeded and minced
- kosher salt to taste
- 1/4 cup cilantro chopped
- 1.5 cups cheddar cheese shredded
- 1.5 cups monterey jack cheese shredded
- 12 small corn or flour tortillas warmed
For serving
- chopped red onion
- cilantro
- avocado
Instructions
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In a blender or food processor, combine the garlic, chili powder, paprika, chipotle pepper, pineapple juice, vinegar, and 1/2 cup pineapple chunks. Puree until smooth, about 1–2 minutes.
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Heat a large skillet over medium-high. Add the sliced onion and ground beef and cook, breaking the meat up with a wooden spoon, until no longer pink, about 10 minutes.
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Reduce heat to low and stir in the pineapple sauce, the remaining 1 cup pineapple chunks (dice a bit smaller if you like), and the minced jalapeno. Simmer about 10 minutes, until the sauce reduces and coats the beef. Season with kosher salt to taste.
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Remove from heat and fold in the shredded cheddar and Monterey Jack and the chopped cilantro. Serve immediately with warmed tortillas and desired toppings.