Crispy shells layered with savory beef, shredded lettuce, cheddar, and fresh salsa for a tasty meal.
# What You Need:
→ Meats
01 - 1 lb ground beef (80/20 fat ratio)
→ Vegetables
02 - 1 cup shredded iceberg lettuce
03 - 1 medium tomato, diced
04 - 1 small red onion, finely diced (optional)
→ 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 (optional)
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Other
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
# Directions:
01 - Heat vegetable oil in a large skillet over medium-high heat. Add ground beef and cook, breaking up with a spatula, until browned and fully cooked, about 5 to 7 minutes. Drain excess fat as needed.
02 - Incorporate chili powder, cumin, smoked paprika, garlic powder, onion powder, crushed red pepper flakes if using, salt, and black pepper. Stir thoroughly to evenly coat the beef.
03 - Pour in water and reduce heat to low. Simmer for 2 to 3 minutes, allowing flavors to meld and liquid to reduce slightly. Remove from heat.
04 - Preheat oven to 350°F. Warm taco shells on a baking sheet for 2 to 3 minutes until crisp according to package instructions.
05 - Fill each taco shell with seasoned beef, then layer with shredded lettuce, diced tomato, optional red onion, shredded cheddar cheese, and a spoonful of salsa.
06 - Serve immediately to maintain shell crispness.
