Categories: Mexican
Ingredients
- 10 to 12 crispy taco shells ("stand and stuff) OR soft tortillas of choice
- Beef Tacos:
- 1 tbsp oil
- 2 garlic cloves , minced
- 1 onion , finely chopped
- 1 lb beef , ground
- 2 tbsp tomato paste
- 1/4 cup
- Homemade Taco Seasoning:
- 1 tsp EACH garlic powder, onion powder, dried oregano
- 2 tsp EACH cumin powder, paprika
- 1/4 tsp cayenne pepper (adjust spiciness to taste, can skip)
- 1 tsp salt
- 1/4 tsp black pepper
- Toppings:
- Shredded cheese
- Shredded iceberg lettuce
- 2 tomatoes , chopped
- 1/2 red or white onion , chopped
- Sour cream
- Taco sauce (see recipe)
- Other: coriander/cilantro , jalapeño, hot sauce / chilli sauce, pickled chillies, salsa sauce, pico de gallo
Directions
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Preheat oven to 180C/350F.
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Beef Filling:
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Heat oil in a large skillet over high heat. Add garlic and onion – cook 2 minutes until golden.
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Add beef and cook for 2 minutes, breaking it up as you go, until it changes from red to light brown.
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Add Taco Seasonings and cook for 2 minutes until beef is cooked through.
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Add tomato paste and water. Cook for 1 minute or until water is evaporated and you’re left with a juicy not not watery beef filling.
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Bake (optional):
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Place taco shells in a baking pan (I can fit 10 in). Fill with taco meat, top with cheese.
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Bake 5 to 7 minutes until cheese is melted by which time the shells with be crispy.
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Serve:
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Serve tacos hot, straight out of the oven. Lay out toppings and sauces of choice on the table and let everyone assemble their own!