American · Dinner
Ground Beef Hard Shell Tacos
Seasoned ground beef browned with onion, garlic, and a chili-cumin blend, then spooned into crisp corn taco shells. Topped with shredded cheddar, crisp lettuce, diced tomato, and sour cream. A Tex-Mex weeknight plate balancing savory beef, sharp cheese, and cool fresh garnishes.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
722Calories
38.7gProtein
47.3gFat
37.4gCarbs
8.6gSugar
6.2gFiber
1015mgSodium
152mgChol
18.2gSat Fat
650mgPotassium
280mgCalcium
3.2mgIron
1.8mcgVitamin B12
18mgVitamin C
protein-rich
high-fiber
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Dice the onion and tomato, mince the garlic, shred the lettuce and cheddar, and keep cold garnishes aside.
2
Sauté
Warm vegetable oil in a skillet over medium heat, cook onion 3 minutes until translucent, then add garlic and cook 30 seconds.
3
Sear
Add ground beef, raise to medium-high, break apart, and cook 5 minutes until browned with no pink, then drain excess fat.
4
Mix
Stir in chili powder, ground cumin, smoked paprika, tomato paste, and salt until combined.
5
Plate
Toast corn taco shells in a 350°F oven 3 minutes until crisp, fill with beef, cheddar, lettuce, tomato, and sour cream.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground beef
- 11 onion (160g)
- 2 clove2 clove garlic
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp smoked paprika
- 4 tbsp60ml tomato paste
- 66 corn taco shells (90g)
- 2 oz56g sharp cheddar cheese
- 22 small handful (50g) lettuce
- 22 small tomato (120g)
- 4 tbsp60g sour cream
- 2 tsp2 tsp vegetable oil
- 1/2 tsp1/2 tsp salt
