Crispy Beef Tacos
Crispy Beef Tacos made with perfectly browned seasoned ground beef and crunchy hard shells. A quick, satisfying beef dinner ready in just 30 minutes.
Equipment
- Large skillet
- Baking sheet
- Oven
Ingredients
- 1 lb ground beef, 80/20
- 8 hard taco shells
- 1 small white onion, finely diced
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp tomato paste
- 1/4 cup water
- shredded cheddar, lettuce, diced tomato, sour cream for topping
Instructions
- Preheat oven to 375°F (190°C). Place hard taco shells on a baking sheet and warm for 5 to 7 minutes.
- Cook onion in olive oil over medium-high heat for 3 minutes until softened and lightly golden.
- Add garlic and stir for 30 seconds.
- Add ground beef and cook for 5 to 6 minutes, letting it brown without stirring too often. Drain excess fat.
- Add all spices and stir well to coat the meat evenly.
- Stir in tomato paste and water. Cook for 2 to 3 minutes until the mixture thickens.
- Fill warmed shells with beef and add toppings right before serving.
Notes
- Use 80/20 beef for the best browning and flavor.
- Do not fill shells ahead of time - they will go soggy.
- Leftover beef keeps in the fridge for up to 4 days.
- Freeze beef filling for up to 3 months.