Description
Ingredients
Scale
- 1 lb ground beef (preferably 80% lean for flavor)
- 1 packet taco seasoning (or homemade blend: chili powder, cumin, garlic powder, onion powder, paprika, and a pinch of cayenne)
- 1/2 cup water (for the taco seasoning)
- 12 small taco shells (soft flour tortillas or crunchy corn taco shells)
- 1 cup shredded lettuce (for topping)
- 1/2 cup diced tomatoes (for topping)
- 1/2 cup shredded cheddar cheese (or your preferred cheese)
- 1/4 cup sour cream (optional, for topping)
- 1/4 cup chopped fresh cilantro (optional, for garnish)
- Lime wedges (for serving, optional)
Instructions
- Cook the Ground Beef:
- In a large skillet, heat a small amount of oil over medium heat. Add the ground beef to the skillet.
- Use a spatula to break the beef into small crumbles. Cook for about 5-7 minutes, or until the beef is browned and fully cooked.
- Season the Beef:
- Once the beef is cooked, drain any excess fat if needed.
- Add the taco seasoning (or your homemade seasoning blend) to the beef along with 1/2 cup of water. Stir well to combine.
- Let the mixture simmer for 3-5 minutes, or until the sauce thickens and the beef is fully coated in the seasoning.
- Prepare the Taco Shells:
- While the beef is simmering, heat the taco shells.
- For soft tortillas, warm them in a dry skillet over medium heat for 1-2 minutes on each side until slightly crispy and warm.
- For crunchy taco shells, place them in the oven as per the package instructions (usually at 350°F/175°C for 5-7 minutes).
- While the beef is simmering, heat the taco shells.
- Assemble the Tacos:
- Once the beef and taco shells are ready, begin assembling the tacos.
- Place a spoonful of the seasoned ground beef in each taco shell.
- Top with your choice of shredded lettuce, diced tomatoes, shredded cheese, and sour cream.
- Garnish and Serve:
- Garnish the tacos with chopped fresh cilantro and squeeze a lime wedge over the top for added flavor.
- Serve immediately with any additional toppings or sides of your choice, like salsa, guacamole, or Mexican rice.
Notes
- Choosing the Right Beef: For the juiciest and most flavorful tacos, it’s best to use 80% lean ground beef. If you prefer a leaner option, you can use 90% lean beef, but keep in mind that the tacos might be a bit less juicy.
- Taco Seasoning: While store-bought taco seasoning is convenient, making your own can add an extra layer of flavor. A simple mix of chili powder, cumin, garlic powder, onion powder, paprika, and a touch of cayenne can elevate your tacos. Adjust the seasoning to suit your spice preference.
- Freezing Leftovers: If you have leftover taco meat, you can freeze it for up to 3 months. Store it in an airtight container or freezer bag, and thaw it in the refrigerator before reheating.
- Vegetarian Option: You can substitute the ground beef with black beans, lentils, or tofu for a vegetarian version of these tacos. Be sure to season the substitute well with taco seasoning for the best flavor.
- Make it Spicy: If you like heat, add jalapeños or your favorite hot sauce as a topping. You can also mix in chipotle peppers for a smoky, spicy twist.
- Taco Shells: If you’re trying to make this recipe healthier, you can use whole wheat tortillas or low-carb tortillas instead of traditional taco shells. Additionally, try lettuce wraps for a lighter, gluten-free alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: Per Taco
- Calories: 250 kcal
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg
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