Crispy shells filled with seasoned beef, fresh vegetables, cheese, and zesty salsa.
# What You'll Need:
→ Meats
01 - 1 lb ground beef, 80/20 fat ratio
→ Produce
02 - 1 cup shredded iceberg lettuce
03 - 1 medium tomato, diced
04 - 1 small red onion, finely diced
→ Seasonings
05 - 1 tablespoon chili powder
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/4 teaspoon crushed red pepper flakes
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Taco Components
13 - 8 crunchy taco shells
14 - 1 cup shredded cheddar cheese
15 - 1/2 cup prepared salsa
16 - 1/4 cup water
17 - 2 tablespoons vegetable oil
# Step-by-Step Directions:
01 - Heat vegetable oil in a large skillet over medium-high heat. Add ground beef and cook, breaking apart with a spatula, until browned and cooked through, approximately 5 to 7 minutes. Drain excess fat if necessary.
02 - Add chili powder, cumin, smoked paprika, garlic powder, onion powder, red pepper flakes, salt, and black pepper to the skillet. Stir thoroughly to evenly coat the beef with spices.
03 - Pour in water and reduce heat to medium. Simmer for 2 to 3 minutes, allowing flavors to meld and sauce to thicken slightly. Remove from heat.
04 - Heat taco shells according to package directions, typically 2 to 3 minutes in a 350°F oven until crisp and warmed through.
05 - Fill each warm shell with seasoned beef mixture. Top with shredded lettuce, diced tomato, red onion, cheddar cheese, and salsa. Serve immediately while shells remain crisp.
