Ingredients
Scale
- 1 lb Lean Ground Beef (80/20 or 90/10 works best)
- 1 packet Taco Seasoning (or 2 tbsp homemade blend)
- 1/4 cup Water
- 12 Hard Taco Shells
- 2 cups Shredded Sharp Cheddar or Mexican Blend Cheese
- 1 cup Shredded Iceberg Lettuce
- 1/2 cup Diced Roma Tomatoes
- 1/4 cup Sour Cream
- Optional: Sliced Jalapeños and Fresh Cilantro
Instructions
- Start by preheating your oven to 375°F (190°C). While the oven warms up, line a large baking sheet with parchment paper or aluminum foil for easy cleanup. Chop your lettuce and tomatoes so they are ready for topping. Arrange the empty taco shells standing up on the baking sheet. If they won’t stay upright, you can slightly overlap them or use a dedicated taco rack.
- Place a large skillet over medium-high heat. Add the ground beef and cook until it is completely browned, breaking it up with a wooden spoon or spatula as it cooks. Drain off any excess fat from the pan. Reduce the heat to medium-low and stir in the taco seasoning and water. Simmer the mixture for about 3 to 5 minutes until the sauce thickens and coats the meat beautifully.
- Spoon a generous amount of the seasoned beef into each taco shell. Top the meat with a heavy sprinkle of shredded cheese. Place the baking sheet in the oven for 5 to 7 minutes. This step is the “viral” secret; it toasts the shells to make them extra crispy and melts the cheese into the meat. Remove from the oven and immediately top with cold lettuce, tomatoes, and a dollop of sour cream. Serve immediately while they are hot and crunchy!
- Cook Time: 20 minutes