Crispy shells filled with savory beef, fresh veggies, cheese, and tangy salsa, ideal for casual gatherings.
# What You Need:
→ Meats
01 - 1 lb ground beef (80/20 blend)
→ Vegetables
02 - 1 cup shredded iceberg lettuce (60 g)
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 (100 g)
15 - 1/2 cup prepared salsa (120 ml)
16 - 1/4 cup water (60 ml)
17 - 2 tablespoons vegetable oil
# How-To Steps:
01 - Heat vegetable oil in a large skillet over medium-high heat. Add ground beef, breaking up with a spatula, and cook until browned and fully cooked, about 5 to 7 minutes. Drain excess fat if necessary.
02 - Incorporate chili powder, cumin, smoked paprika, garlic powder, onion powder, crushed red pepper flakes if desired, salt, and black pepper. Stir thoroughly to evenly coat the beef.
03 - Pour in water and simmer for 2 to 3 minutes, allowing flavors to meld and liquid to slightly reduce. Remove from heat.
04 - Heat taco shells according to package directions, generally 2 to 3 minutes in a preheated oven at 350°F (180°C).
05 - Fill each shell with seasoned beef, then top with shredded lettuce, diced tomato, optional onion, shredded cheddar cheese, and a spoonful of salsa.
06 - Serve while shells remain crisp for optimal texture.
