Step by step

Method

4 steps

1. 1

   Heat the oven to 400°F. In a wide skillet over medium-high, brown 1½ lb ground beef, breaking it into small crumbles, 6–8 minutes until no pink remains. Drain off the fat so the shells don't go soggy.

2. 2

   Stir in 1 packet taco seasoning and ⅔ cup water. Simmer 5 minutes, stirring, until the liquid mostly cooks down and the meat looks saucy and coated — not swimming.

3. 3

   Stand 12 hard taco shells in a baking dish (or nest them snugly on a sheet pan so they don't tip). Spoon the beef into each shell and pile 2 cups shredded cheddar or Mexican blend on top.

4. 4

   Bake 8–10 minutes until the cheese is fully melted and bubbling and the shell edges smell toasty-crisp. Pull them out, add cool toppings (lettuce, tomato, salsa, sour cream), and serve right away. You want shatter-crisp shells with gooey cheese over savory beef — not soft chewy shells or dry underseasoned meat.