Beef Tacos Hard Shells (Print View)
Seasoned beef in crispy shells topped with fresh veggies and cheese.
# What You'll Need:
→ Beef Filling
01 - 1 lb ground beef (80/20)
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp chili powder
05 - 1 tsp ground cumin
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1/4 cup tomato sauce
11 - 1/4 cup water
12 - 2 tsp vegetable oil
→ Tacos
13 - 8 hard taco shells
→ Fresh Toppings
14 - 1 cup shredded iceberg lettuce
15 - 1 cup diced tomatoes
16 - 1/2 cup shredded cheddar cheese
17 - 1/4 cup diced red onion
18 - 1/4 cup chopped fresh cilantro
19 - 1/2 cup sour cream
20 - 1/2 cup salsa (mild or spicy)
21 - 1 jalapeño, sliced (optional)
22 - 1 lime, cut into wedges
# How to Make:
01 - Heat vegetable oil in a large skillet over medium heat. Add chopped onion and cook for 2-3 minutes until softened.
02 - Add minced garlic and cook for 30 seconds until fragrant.
03 - Add ground beef to skillet, breaking it up with a spatula. Cook for 5-6 minutes until browned and fully cooked.
04 - Drain excess fat if necessary. Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper until evenly combined.
05 - Add tomato sauce and water. Mix thoroughly and simmer for 4-5 minutes until slightly thickened. Remove from heat.
06 - While beef simmers, heat hard taco shells following package instructions.
07 - Fill each taco shell with seasoned beef. Top with shredded lettuce, diced tomatoes, cheddar cheese, red onion, cilantro, sour cream, salsa, jalapeño slices (if desired), and a squeeze of lime.
08 - Present tacos promptly to maintain shell crispness and enjoy while warm.
# Expert Suggestions:
01 -
- Ready in 35 minutes flat, which means you can actually pull off a weeknight dinner that tastes like you tried.
- Everyone gets to build their own, so the picky eater and the adventurous one are both happy at the same table.
- That first bite of a crispy shell with warm, seasoned beef is pure comfort—no apologies needed.
02 -
- Draining excess fat isn't optional if you want crispy shells that stay crispy—soggy shells are the enemy of everything good about tacos.
- Adding water to the tomato sauce keeps the filling moist and lets the spices blend properly instead of sitting on top in a concentrated clump.
03 -
- Brown your beef in batches if you're doubling the recipe instead of crowding the pan, which gives you a better sear and prevents steaming.
- Taste the beef filling before assembling and add more salt or spice if needed—seasoning it at the end lets you dial it in exactly right.