Tacos on the Grill

Tacos are one of my favorite things to eat, I love ’em! But, it’s summertime. Who wants to be inside cooking tacos when you can be out in the yard, music playing, cooking on the grill? Not me!

That’s when I thought, why not cook tacos on the grill? I tried it and they came out great, especially the shells! This post isn’t so much a recipe since I’m not creating anything new, I’m just showing you how I cooked tacos on the grill.

I browned the ground beef in a cast iron skillet over medium heat. You can close the grill lid if you turn the pan sideways. Just keep an eye on it because it heats up fast. CAUTION: Do not forget the pan is hotter than the sun. Use a potholder to handle the pan.


When the beef is browned, I like to tip the pan to one side so the grease will pool on the low side.

After a few minutes, when the grease has all settled to the low end, use a few rolled up paper towels to soak it up. You can then just throw it in the trash.


Add the water and taco seasoning.

At the same time as adding the seasoning and water, place the shells on the bun rack to crisp up. If you don’t have a bun rack, turn off a burner and put the buns over that burner. They need heat, not direct flame.


If after about 7 or 8 minutes, if the sauce isn’t thick, remove the shells and continue cooking the meat until the sauce is thick.

When done cooking, serve with your favorite toppings.



  • 1lb. ground beef
  • 1 pack taco seasoning
  • 1 pack taco shells
  • 2/3 cup of water
  • Favorite toppings, including cheese, lettuce, olives, hot sauce, tomatoes, etc.


  1. Preheat grill to medium heat.
  2. In a cast iron skillet, brown ground beef. Drain fat.
  3. Add contents of taco seasoning mix and water, stir well.
  4. Add shells to the grills bun rack, or over a turned off burner, while sauce thickens.
  5. Cook until sauce is thick, and shells are crispy, about 7-10 minutes. Keep an eye on the shells and remove if needed to let sauce continue to thicken.
  6. Serve and enjoy with your favorite sides.


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