Description
Crunchy hard shells filled with seasoned beef, cheddar, lettuce, and fresh toppings create a classic, flavorful dish.
Ingredients
Scale
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup tomato sauce
- 2 tbsp water
- 8 hard taco shells
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- 1 medium tomato, diced
- ¼ cup sour cream
- ¼ cup sliced black olives
- ¼ cup chopped green onions
- Fresh cilantro, chopped
- Salsa, for serving
Instructions
- Step: Preheat oven to 350°F. Arrange hard taco shells on a baking sheet and warm for 5 minutes until crispy.
- Step: Heat a large skillet over medium heat. Add ground beef and cook, breaking apart with a spoon, until browned, approximately 5–6 minutes. Drain excess fat if needed.
- Step: Add chopped onion and minced garlic to the skillet. Cook for 2–3 minutes until softened and fragrant.
- Step: Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute to bloom the spices.
- Step: Pour in tomato sauce and water, stirring to combine. Simmer for 3–4 minutes until the mixture thickens slightly. Remove from heat.
- Step: Fill each warmed shell with a generous portion of seasoned beef. Top with shredded cheddar cheese, lettuce, diced tomatoes, and any desired optional toppings.
- Step: Serve immediately with salsa and optional sour cream on the side.
Notes
Draining excess fat prevents soggy shells. The beef mixture keeps refrigerated for four days and freezes well. For extra gooey bites, try Monterey Jack or a Mexican cheese blend.
- Prep Time: PT15M
- Cook Time: PT15M
- Category: simple-dinners
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 tacos
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 95 mg