Description
Crispy baked tacos filled with seasoned ground beef and melted cheese, topped with fresh lettuce, tomatoes, and sour cream.
Ingredients
Scale
- 1 pound ground beef (80/20 blend)
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- ½ cup beef broth
- 12 hard taco shells
- 1½ cups shredded Mexican cheese blend
- 1 cup shredded lettuce
- 2 medium tomatoes, diced
- ½ cup sour cream
- ¼ cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- 1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
- 2. Heat a large skillet over medium-high heat. Add ground beef and cook 5-6 minutes, breaking apart with a wooden spoon.
- 3. Add diced onion and cook 3-4 minutes until softened.
- 4. Stir in garlic and cook 30 seconds until fragrant.
- 5. Add tomato paste, chili powder, cumin, paprika, oregano, salt, pepper, and cayenne. Stir constantly for 1-2 minutes.
- 6. Pour in beef broth and simmer 2-3 minutes until most liquid evaporates.
- 7. Remove from heat and let cool slightly.
- 8. Arrange taco shells on prepared baking sheet.
- 9. Fill each shell with beef mixture and top with cheese.
- 10. Bake 8-10 minutes until shells are golden and cheese is melted.
- 11. Cool 2-3 minutes, then top with lettuce, tomatoes, sour cream, and cilantro.
- 12. Serve immediately with lime wedges.
Notes
Store leftover beef filling separately from shells. Reheat in oven at 350°F for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 385
- Sugar: 4g
- Sodium: 580mg
- Fat: 24g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g