Recipe Index

Ingredients

• 10-12 crispy taco shells or soft tortillas
• 1 tbsp oil
• 2 garlic cloves, minced
• 1 onion, finely chopped
• 17¾ oz ground beef
• 2 tbsp tomato paste
• 1/4 cup water
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 2 tsp ground cumin
• 2 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• 1 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded cheese
• 2 cups shredded iceberg lettuce
• 2 tomatoes, chopped
• 1/2 red or white onion, chopped
• 1/2 cup sour cream
• 1/2 cup taco sauce (optional)
• Coriander/cilantro leaves, sliced jalapeño, hot sauce, pickled chillies or salsa, to serve (optional)

Method

1. Warm crispy taco shells in a 350°F oven for 5 minutes, or warm soft tortillas wrapped in foil, and keep warm.
2. Heat the oil in a large frying pan over a high heat. Cook the onion and garlic for 2 minutes until the onion softens.
3. Add the beef and cook, breaking it up with a wooden spoon, for 5-6 minutes until well browned. Drain off any excess fat if there is a lot.
4. Stir in the tomato paste and cook for 1 minute, then add the water and all the spices, salt and pepper.
5. Simmer for 3-4 minutes, stirring, until the sauce thickens and coats the beef in a rich, almost dry glaze. Taste and adjust the heat and salt.
6. Set the beef out with the cheese, lettuce, tomato, onion, sour cream, taco sauce and any extras, and let everyone fill their own shells.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data