American-Style Tacos Flavorful (Print View)

Crispy shells loaded with seasoned beef, fresh lettuce, cheese, and salsa for a flavorful meal.

# What You’ll 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 - ½ teaspoon garlic powder
09 - ½ teaspoon onion powder
10 - ¼ teaspoon crushed red pepper flakes (optional)
11 - ½ teaspoon salt
12 - ¼ teaspoon ground black pepper

→ Other

13 - 8 crunchy taco shells
14 - 1 cup shredded cheddar cheese
15 - ½ cup prepared salsa
16 - ¼ cup water
17 - 2 tablespoons vegetable oil

# How To Make It:

01 - Heat vegetable oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spatula, until fully browned, about 5 to 7 minutes. Drain excess fat as needed.
02 - Add chili powder, ground cumin, smoked paprika, garlic powder, onion powder, crushed red pepper flakes (if using), salt, and black pepper to the beef. Stir thoroughly to combine all spices evenly.
03 - Pour in water and reduce heat to low. Simmer for 2 to 3 minutes to blend flavors and slightly reduce the liquid. Remove skillet from heat.
04 - Heat taco shells as directed on packaging, typically 2 to 3 minutes in a 350°F oven to ensure crispness.
05 - Fill each taco shell with seasoned beef, then layer with shredded lettuce, diced tomato, optional onion, shredded cheddar cheese, and a spoonful of salsa.
06 - Serve tacos promptly to maintain shell crispness and enjoy fresh flavors.

# Expert Suggestions:

01 -
  • The beef stays seasoned without being heavy, thanks to that careful spice-to-water ratio that lets flavors meld instead of sitting raw on your tongue.
  • You can have dinner on the table in half an hour, which means less stress and more time actually enjoying the meal with people who matter.
02 -
  • Don't skip draining excess fat after the initial browning—too much fat makes the spices slip off instead of clinging to the meat.
  • The water is non-negotiable; it's what transforms separate spices into an actual sauce that tastes cohesive and intentional.
03 -
  • Use an 80/20 ground beef blend instead of leaner—the fat renders into the spices and keeps everything tender and flavorful.
  • Toast your spices for 30 seconds in the hot oil before adding the beef if you want an even deeper flavor layer.
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