Serving: 10 servings
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Ingredients
Beef:
- 1 tablespoon Olive oil
- 1/2 Yellow onion, diced
- 2 pounds Ground beef
- 1/2 teaspoon Chili powder
- 1/2 teaspoon Cumin
- 1/2 teaspoon Paprika
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground black pepper
- 1/4 teaspoon Crushed red pepper
Fixins:
- 20 Fajita-sized flour tortillas
- 18 Hard taco shells
- 1 pound Cheddar-Jack cheese, grated
- 15 Roma tomatoes, diced
- 1 head Green leaf lettuce, shredded
Instructions
- Preheat the oven to 325 degrees F.
- For the beef: Add olive oil and onions in a skillet over medium-high heat. Cook until starting to soften, then add the ground beef. Cook the meat until it’s browned, then drain the fat. Add the chili powder, cumin, paprika, salt, black pepper, and crushed red pepper and stir to combine. Add 1/2 cup hot water and stir. Reduce the heat to low and simmer for 15 minutes.
- For the fixins, wrap the flour tortillas in foil and warm them in the oven for 20 to 25 minutes. Right before serving, crisp the taco shells in the oven according to package instructions.
- Serve with grated cheese, diced tomatoes, and shredded lettuce.
Nutrition Facts
Calories: 847
Total Fat: 48g
Saturated Fat: 19g
Carbohydrates: 68g
Dietary Fiber: 5g
Sugar: 6g
Protein: 37g
Cholesterol: 111mg
Sodium: 1162mg
Nutrition Disclaimer: We are not certified nutritionists. Nutritional facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Beef Tacos
Store leftover taco meat in the refrigerator in an airtight container for up to 4 days. If storing in a freezer, cool the meat first completely. Place in a freezer bag or container and freeze for up to 4 months. Pull it out of the freezer and thaw it overnight in the fridge—reheat it in a skillet on the stovetop or in the microwave.