Hard shell tacos get a bad rap. Not these. Golden, crunchy shells. Seasoned ground beef. Melty cheese. Fresh lettuce and salsa. One bite. That crunch. Taco Tuesday forever.
Ingredients
Serves 4 (makes 8-10 tacos).
- 1 lb (450g) ground beef (80/20)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tbsp homemade)
- ½ cup water
- 8-10 crispy taco shells (hard shell)
- 1½ cups shredded cheddar or Mexican blend cheese
- 2 cups shredded lettuce
- 1 cup diced tomatoes (or pico de gallo)
- Sour cream and salsa for serving
- Hot sauce (optional)
Step-by-Step Instructions
Step 1: Cook Beef
- Heat a large skillet over medium-high heat. Add ground beef and onion. Cook 5-7 minutes, breaking it up, until beef is browned and cooked through.
- Drain excess fat. Add garlic and cook 1 minute.
Step 2: Season
- Add taco seasoning and water. Stir and simmer 3-4 minutes until most liquid is absorbed. Remove from heat.
Step 3: Warm Shells
- Preheat oven to 350°F (175°C). Arrange taco shells on a baking sheet. Warm 3-4 minutes until crispy.
Step 4: Assemble
- Fill each shell with seasoned beef. Top with shredded cheese (the heat will melt it slightly).
- Add lettuce, tomatoes, sour cream, salsa, and hot sauce.
Step 5: Serve
- Serve immediately. Eat with your hands. Accept the crunch.
Summary
Prep Time: 10 min | Cook Time: 15 min | Total: 25 min
Yield: 8-10 tacos | Difficulty: Easy
Storage Notes
Don’t assemble ahead. Soggy shells = sadness. Store seasoned beef in fridge for 4 days. Reheat beef in skillet or microwave. Assemble tacos fresh right before eating for maximum crunch. Shells can be stored in pantry.
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