Beef Tacos Hard Shells (Print Version)
Crispy shells filled with seasoned beef, fresh toppings, and creamy cheese for a classic Mexican dish.
# What You'll Need:
→ Beef Filling
01 - 1 lb lean ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon tomato paste
05 - 2 teaspoons chili powder
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon dried oregano
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - ½ cup water
→ Taco Shells
12 - 8 hard taco shells
→ Toppings
13 - 1 cup shredded lettuce
14 - 2 medium tomatoes, diced
15 - ¾ cup shredded cheddar or Monterey Jack cheese
16 - ¼ cup sour cream
17 - 1 small avocado, sliced (optional)
18 - Fresh cilantro, chopped (optional)
19 - Lime wedges, for serving
# How to Cook:
01 - Heat a large skillet over medium heat. Add the ground beef and cook for 3-4 minutes, breaking it up with a spoon, until it starts to brown.
02 - Add the chopped onion and cook for another 3 minutes, until softened. Stir in the garlic and cook for 1 minute.
03 - Add the tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook, stirring, for 1 minute to toast the spices.
04 - Pour in the water, stir well, and simmer uncovered for 5 minutes until most of the liquid has evaporated and the beef mixture is thick.
05 - Meanwhile, warm the hard taco shells according to the package instructions (usually 2-3 minutes in a preheated oven at 350°F).
06 - Spoon the beef mixture into each taco shell. Top with lettuce, diced tomatoes, cheese, sour cream, avocado, and cilantro as desired. Serve with lime wedges.
# Expert Advice:
01 -
- The seasoned beef filling comes together in about 20 minutes but tastes like it simmered all day
- Everyone gets to customize their own tacos, which somehow makes dinner more fun
- That first crunch when you bite into a perfectly assembled taco is deeply satisfying
02 -
- Warm taco shells are flexible shells cold shells from the box will shatter into pieces the first time someone tries to take a bite
- Drain any excess fat from the beef before adding the spices or the finished filling will be greasy and heavy
- The beef mixture can be made ahead and refrigerated for up to 3 days but warm it gently before serving so the cheese melts properly
03 -
- Add a splash of apple cider vinegar to the beef mixture to brighten all the rich spices
- Mix a little shredded cheese directly into the warm beef so it melts and binds the filling together