Classic Beef Tacos
Seasoned ground beef, crisp taco shells, and all the fixings — weeknight dinner done in under 30 minutes.
Ingredients
- 1 lbground beef(80/20 recommended)
- ½ mediumyellow onion(finely diced)
- 3 clovesgarlic(minced)
- 1 ½ tspchili powder
- 1 tspground cumin
- ½ tspsmoked paprika
- ½ tspgarlic powder
- ½ tsponion powder
- ¼ tspdried oregano
- ½ tspsalt
- ¼ tspblack pepper
- ¼ cupwater
- 8hard taco shells
- 1 cupshredded iceberg lettuce
- 1 mediumtomato(diced)
- 1 cupshredded cheddar cheese
- ½ cupsour cream
- ½ cupsalsa
Method
- 01
Heat a large skillet over medium-high heat. Add the 1 lb ground beef and cook, breaking it up with a spoon, until no pink remains, about 5–6 minutes.
- 02
Drain all but about 1 tsp of fat from the skillet, leaving just enough to keep the meat moist.
- 03
Push the beef to one side and add the diced 0.5 medium yellow onion to the cleared space. Cook for 2 minutes until softened, then stir it into the beef.
- 04
Add the 3 cloves minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
- 05
Sprinkle in the 1 ½ tsp chili powder, 1 tsp ground cumin, ½ tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper. Stir to coat the beef evenly.
- 06
Pour in the ¼ cup water and stir. Reduce heat to medium-low and simmer for 3–4 minutes until the liquid is mostly absorbed and the beef is saucy but not wet.
- 07
While the beef simmers, warm the 8 hard taco shells in a 350°F oven for 3–4 minutes until heated through and crisp.
- 08
Set out the 1 cup shredded iceberg lettuce, diced 1 medium tomato, 1 cup shredded cheddar cheese, ½ cup sour cream, and ½ cup salsa in small bowls for topping.
- 09
Spoon the seasoned beef into the warmed taco shells and let everyone build their own with the toppings.
Adapted from public domain & community sources