Beef Tacos with Hard Shells and Cheese (Printable)
Crispy shells filled with seasoned beef, melted cheese, and fresh toppings. A satisfying meal ready in just 30 minutes.
# What You'll Need:
→ Beef Filling
01 - 1 lb ground beef (80/20 or lean)
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 tbsp tomato paste
05 - 1/2 cup beef broth or water
06 - 2 tsp chili powder
07 - 1 tsp ground cumin
08 - 1/2 tsp smoked paprika
09 - 1/2 tsp dried oregano
10 - 1/4 tsp cayenne pepper
11 - 3/4 tsp salt
12 - 1/2 tsp black pepper
→ Tacos & Toppings
13 - 8 hard taco shells
14 - 1 cup shredded cheddar cheese or Mexican cheese blend
15 - 1 cup shredded lettuce
16 - 1 medium tomato, diced
17 - 1/4 cup diced red onion
18 - 1/4 cup sour cream
19 - 1/4 cup fresh cilantro, chopped
20 - Lime wedges for serving
# How-To Steps:
01 - Preheat oven to 350°F (175°C).
02 - In a large skillet over medium heat, cook ground beef until browned, breaking it apart with a spoon for about 4 to 5 minutes. Drain excess fat if necessary.
03 - Add chopped onion and cook for 2 minutes until softened. Stir in minced garlic and cook for 30 seconds.
04 - Mix in tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper. Cook for 1 minute until fragrant.
05 - Pour in beef broth or water and stir to combine. Simmer on low heat for 5 to 6 minutes until the mixture thickens. Remove from heat.
06 - Place hard taco shells on a baking sheet and warm in the oven for 3 to 4 minutes.
07 - Spoon beef mixture into each shell. Top with shredded cheese, lettuce, tomato, red onion, a dollop of sour cream, and cilantro.
08 - Serve immediately with lime wedges on the side.
# Expert Suggestions:
01 -
- The beef filling develops this incredible depth that makes store-bought taco seasoning seem like a pale imitation once youve tried the real thing.
- These come together in just 30 minutes which has saved me countless times when friends text they're stopping by with hungry kids in tow.
02 -
- Adding the liquid after the spices have bloomed rather than before makes an astonishing difference in flavor intensity, something I didnt discover until comparing side by side with a friends recipe.
- Warming both sides of the taco shells prevents that disappointing moment when you bite into a perfectly filled taco only to have the bottom crack because it wasnt properly crisped.
03 -
- For truly extraordinary flavor, toast your cumin seeds in a dry pan until fragrant before grinding them fresh for the filling, a technique that transformed my cooking after watching a chef do this on a rainy Saturday cooking show marathon.
- If serving for a party, keep the filled taco shells warm in a 200°F oven with the door slightly ajar, arranged standing up between the rungs of your oven rack so they stay upright and crisp on all sides.