American-Style Tacos Delight (Print Version)

Crispy shells layered with beef, lettuce, cheese, tomato, and salsa for a flavorful dinner.

# Ingredient List:

→ 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 tbsp chili powder
06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - 1/2 tsp garlic powder
09 - 1/2 tsp onion powder
10 - 1/4 tsp crushed red pepper flakes (optional)
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper

→ Other

13 - 8 crunchy taco shells
14 - 1 cup shredded cheddar cheese
15 - 1/2 cup prepared salsa
16 - 1/4 cup water
17 - 2 tbsp vegetable oil

# How to Make:

01 - Heat vegetable oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned and fully cooked, about 5 to 7 minutes. Drain excess fat if needed.
02 - Stir in chili powder, cumin, smoked paprika, garlic powder, onion powder, crushed red pepper flakes if using, salt, and black pepper until beef is evenly coated.
03 - Add water and reduce heat to low. Simmer for 2 to 3 minutes, allowing flavors to meld and liquid to reduce slightly. Remove from heat.
04 - Preheat oven to 350°F (180°C). Arrange taco shells on a baking sheet and warm for 2 to 3 minutes following package instructions.
05 - Fill each taco shell with seasoned beef. Top with shredded lettuce, diced tomato, optional diced onion, shredded cheddar cheese, and a spoonful of salsa.
06 - Serve immediately to maintain crispness of taco shells.

# Expert Advice:

01 -
  • The seasoning blend hits every note—smoky, warm, a little spicy—without ever feeling overwhelming.
  • From stovetop to table in under thirty minutes, which means no stress on a weeknight.
  • Everyone builds their own, so picky eaters, heat lovers, and cheese devotees all walk away happy.
02 -
  • Don't drain all the fat from the beef—a little of it keeps the meat tender and flavorful, and the spices need it to carry their flavors through.
  • Add the water after seasoning, not before; this prevents the spices from clumping and lets them bloom properly in the hot meat.
  • Warm your shells just before serving, not five minutes early, or they'll start losing their crunch the moment people walk up.
03 -
  • If your ground beef looks too greasy after browning, tilt the pan and use a paper towel to soak up the excess—you want some fat, not a puddle.
  • Taste the beef mixture before serving and adjust the seasoning; sometimes you need an extra pinch of salt or a few more flakes of chili powder depending on your ingredients and crowd.
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