Beef Tacos
My favorite Beef Tacos! Crispy shells packed with seasoned beef and melty Cheddar, ready to be topped with all your favorite fixings—fun, customizable, and kid-approved!
Servings: 4 servings
Cost: $13.80
Ingredients
- 1 (12-count) package crispy taco shells or soft flour or corn tortillas!
- 1 tablespoon olive oil
- 1/2 cup finely diced yellow onion
- 1 teaspoon minced garlic
- 1 pound lean ground beef
- 1/2 cup tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/4 teaspoon ground cayenne pepper optional, omit if sensitive to spice
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon roasted garlic powder
- Serving suggestions see note 1
Instructions
- Prepare everything for cooking the beef filling—the process goes quickly! Dice onion, mince garlic, and stir together all seasonings: chili powder, paprika, cumin, cayenne pepper, oregano, garlic powder, salt, and pepper. Place taco shells in a 9x13-inch baking pan (all 12 should fit) and set aside. Preheat oven to 375°F.
- Heat oil in a large pan (cast-iron if possible) over high heat. Add onion and cook 2–3 minutes or until light golden. Add garlic and cook for 30 seconds.
- Add ground beef and cook 2–4 minutes, breaking it up into small piece until meat is no longer pink. Avoid stirring/breaking beef up too much—allow it to brown too. Drain off extra grease as needed. Add seasoning mixture and stir for another 1–2 minutes or until beef is completely cooked through. Add in tomato sauce and stir until thickened, another 1–2 minutes. Remove from heat and set aside to slightly cool.
- Divide beef evenly among the 12 shells. Add cheese on top of each (I add about 2–3 tablespoons of a Monterey jack and extra-sharp Cheddar blend per taco ). Bake 6–8 minutes or until cheese is melty.
- While tacos are cooking, set out toppings in bowls or on a large platter. My favorites: chopped cherry tomatoes, iceberg lettuce, sliced avocado, chopped cilantro, lime wedges, and a scoop of sour cream. Other ideas: guacamole, taco sauce, salsa, pico de gallo, and chopped onions. Serve tacos hot out of the oven and let everyone add whatever toppings they like best. Enjoy with a squeeze of fresh lime!
Notes
Note 1: Try some of these toppings: freshly shredded cheese (I like using equal parts of both Monterey jack and extra-sharp Cheddar), shredded iceberg lettuce, sour cream (fat-free or low-fat works great), salsa/chopped cherry tomatoes/pico de gallo, avocado or guac, chopped cilantro, taco sauce, chopped onions, and/or lime wedges.
Storage: Store the meat in the fridge for 3–4 days. Keep the toppings separate, and place the tortillas in a plastic bag.
Nutrition
Serving: 1serving | Calories: 259kcal | Carbohydrates: 6g | Protein: 24g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 74mg | Sodium: 511mg | Potassium: 556mg | Fiber: 2g | Sugar: 2g | Vitamin A: 793IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 4mg