Ingredients
Scale
- 1 lb Lean Ground Beef (80/20 or 90/10 works best)
- 1 tbsp Chili Powder
- 1 tsp Ground Cumin
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Smoked Paprika
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 cup Beef Broth (or water)
- 1 tbsp Tomato Paste
- 12 Taco Shells (hard shells or small flour tortillas)
- Toppings: Shredded lettuce, cheddar cheese, diced tomatoes, sour cream, and cilantro
Instructions
- Start by gathering all your spices and measuring them into a small bowl. Finely chop your lettuce, dice your tomatoes, and shred your cheese so everything is ready for assembly. Pre-heat your oven to 350°F if you are using hard taco shells, as warming them for 5 minutes makes them extra crispy and prevents them from breaking easily.
- Place a large skillet over medium-high heat. Add the ground beef and cook while breaking it apart with a spatula into small crumbles. Brown the meat until no pink remains, which usually takes about 5 to 7 minutes. Carefully drain the excess grease from the pan. Turn the heat down to medium and stir in your spice mix and the tomato paste. Pour in the beef broth. Simmer the mixture for 3 to 5 minutes, stirring occasionally, until the liquid reduces and forms a thick, flavorful sauce that coats the beef perfectly.
- Warm your tortillas or shells according to package instructions. Scoop approximately 2 to 3 tablespoons of the seasoned ground beef into each shell. Layer on the shredded cheese first so it melts slightly against the warm meat. Top with lettuce, tomatoes, a dollop of sour cream, and fresh cilantro. Serve immediately while the meat is hot and the shells are crisp.
- Cook Time: 20 minutes