From the recipe box
Crispy Hard-Shell Beef Tacos
Shopping list
Ingredients
0 of 13 gathered
Step by step
Method
4 steps
- 1
In a large skillet over medium, soften ½ small onion (finely diced) 3 minutes until translucent — dry skillet is fine; the onion will release a little moisture. Add 2 minced garlic cloves and 1 lb lean ground beef; cook, breaking it up, 6–8 minutes until browned and no pink remains. Drain if the pan is greasy.
- 2
Stir in 1 tablespoon chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, and ½ teaspoon kosher salt; cook 30 seconds until the spices smell warm. Pour in ½ cup water and simmer 4–5 minutes until the beef is juicy and glossy but not soupy.
- 3
Warm 10 crisp corn taco shells per the package (usually a few minutes in a 350°F oven) so they don't shatter when you fill them.
- 4
Layer beef into the shells, then shredded lettuce, diced tomato, shredded cheddar or queso blend, salsa, and a squeeze of lime. You want juicy seasoned beef in shatter-crisp shells — not dry dusty meat or soft soggy shells from overfilling.