Beef Tacos Hard Shells (Printable Version)
Crispy shells with seasoned beef, fresh veggies, and creamy cheese for a flavorful Mexican dish.
# What You Need:
→ Beef Filling
01 - 1 pound lean ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon tomato paste
05 - 2 teaspoons chili powder
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon dried oregano
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - ½ cup water
→ Taco Shells
12 - 8 hard taco shells
→ Toppings
13 - 1 cup shredded lettuce
14 - 2 medium tomatoes, diced
15 - ¾ cup shredded cheddar or Monterey Jack cheese
16 - ¼ cup sour cream
17 - 1 small avocado, sliced
18 - Fresh cilantro, chopped
19 - Lime wedges
# How To Make:
01 - Heat a large skillet over medium heat. Add the ground beef and cook for 3–4 minutes, breaking it up with a spoon, until it starts to brown.
02 - Add the chopped onion and cook for another 3 minutes, until softened. Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook, stirring constantly, for 1 minute to toast the spices and release their flavors.
04 - Pour in the water, stir well to combine, and simmer uncovered for 5 minutes until most of the liquid has evaporated and the beef mixture has thickened nicely.
05 - While the beef simmers, warm the hard taco shells according to package instructions, typically 2–3 minutes in a preheated oven at 350°F.
06 - Spoon the seasoned beef mixture into each warmed taco shell. Top with shredded lettuce, diced tomatoes, cheese, sour cream, avocado slices, and fresh cilantro as desired. Serve immediately with lime wedges on the side.
# Expert Advice:
01 -
- The seasoning blend hits that perfect balance between smoky and bright that makes you reach for just one more taco
- Everything comes together in under thirty minutes which means weeknight dinner victory without the fuss
02 -
- Hard shells will break if you overstuff them so learn from my years of cracked shell tragedies and go easy on the filling
- The beef mixture keeps beautifully in the fridge for three days and actually tastes even better the next night
03 -
- Drain any excess fat from the beef before adding the spices so your taco shells do not get soggy
- Sprinkle a little cheese in the bottom of each shell before the beef for a melty surprise that keeps everything together