Ingredients
Scale
- 1 lb Lean Ground Beef (85% or 90% lean)
- 1 tbsp Olive Oil
- 1 small Yellow Onion, finely diced
- 2 cloves Garlic, minced
- 2 tbsp Taco Seasoning (store-bought or homemade)
- 1/2 cup Beef Broth or Water
- 8–10 Hard Taco Shells or small Flour Tortillas
- Toppings: Shredded lettuce, sharp cheddar cheese, diced tomatoes, sour cream, and sliced jalapeños
Instructions
- Step 1: Sauté and Brown. Place a large skillet over medium-high heat and add the olive oil. Once shimmering, add the diced onion and cook for 3 minutes until translucent. Crumble the ground beef into the skillet. Use a wooden spoon or spatula to break the meat into small, even pieces. Cook until the beef is fully browned and no pink remains, which usually takes about 5 to 7 minutes. Drain any excess grease from the pan to ensure your tacos aren’t oily.
- Step 2: Season and Simmer. Reduce the heat to medium. Stir in the minced garlic and cook for 30 seconds until fragrant. Sprinkle the taco seasoning evenly over the meat. Pour in the beef broth or water. Stir well to coat every piece of beef in the spices. Let the mixture simmer for about 3 to 5 minutes, or until the liquid has reduced and formed a light, flavorful sauce that clings to the meat. This step is crucial for juicy, flavorful tacos.
- Step 3: Heat and Assemble. While the meat simmers, warm your taco shells in the oven or air fryer for 2-3 minutes at 350°F to make them extra crispy. To assemble, spoon a generous amount of the taco meat into each shell. Layer on the shredded lettuce, followed by a handful of cheese so it melts slightly against the warm meat. Finish with tomatoes, sour cream, and any other desired toppings. Serve immediately while the shells are warm and crispy.
- Cook Time: 20 minutes