Beef Tacos with Hard Shells (Print Page)
Crispy hard shells filled with seasoned beef, fresh lettuce, tomatoes, cheese, and zesty salsa for a classic meal.
# What You 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
→ Taco Shells
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
# Directions:
01 - Heat vegetable oil in a large skillet over medium heat. Add chopped onion and cook for 2 to 3 minutes until softened.
02 - Incorporate minced garlic and cook for 30 seconds until fragrant.
03 - Add ground beef, breaking it apart with a spatula. Cook for 5 to 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.
05 - Add tomato sauce and water, mix thoroughly, and simmer for 4 to 5 minutes until slightly thickened. Remove from heat.
06 - While beef simmers, heat the hard taco shells according to package directions.
07 - Fill each shell with the seasoned beef, then layer with shredded lettuce, diced tomatoes, cheddar cheese, red onion, cilantro, sour cream, salsa, jalapeño slices if using, and a squeeze of lime.
08 - Serve immediately to maintain shell crispness.
# Expert Tips:
01 -
- The contrast between crispy shell and tender beef creates a texture you'll crave again and again.
- Everything comes together in under forty minutes, making weeknight dinners feel effortless.
- Toppings can be customized so everyone at the table gets exactly what they want.
02 -
- Drain the beef if there's more than a tablespoon of fat, or your filling will be greasy and the shells will get soggy.
- Warm the shells right before serving, not earlier, or they lose their snap.
- Don't overfill the shells or they'll crack before you get a bite, less is more here.
03 -
- Toast your spices in the pan for thirty seconds before adding liquid to unlock deeper flavor.
- Use a taco holder or fold a piece of foil to prop up filled shells while you finish the rest.
- Grate your own cheese from a block, it melts smoother and tastes fresher than pre-shredded.