About This Recipe
This taco recipe features seasoned ground beef in crispy shells with fresh toppings. Preparation requires basic kitchen equipment and takes approximately 30 minutes to complete.
Why You’ll Love This Recipe
- Requires only 20 minutes active preparation time
- Uses affordable, readily available ingredients
- Allows for customizable toppings
- Provides balanced meal with protein and vegetables
- Minimizes kitchen cleanup
Ingredients
- 1 lb lean ground beef (85% lean)
- 1 packet (1 oz) taco seasoning mix
- ⅔ cup water
- 12 hard taco shells
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- ½ cup diced white onion
- ½ cup sour cream
- ½ cup salsa
Step by Step Instructions
- Brown ground beef in large skillet over medium-high heat for 5-7 minutes until no pink remains. Drain excess fat.
- Add taco seasoning and water to skillet. Stir to combine. Simmer uncovered for 5 minutes, stirring occasionally.
- While meat simmers, prepare taco shells according to package directions (typically bake at 325°F for 5-7 minutes).
- Chop vegetables and prepare toppings while meat cooks.
- Assemble tacos: Spoon 2 tablespoons meat mixture into each shell. Layer with cheese, lettuce, tomatoes, and onion.
- Top with sour cream and salsa immediately before serving.
FAQ
Can I use soft tortillas instead?
Yes. Warm flour or corn tortillas in dry skillet for 30 seconds per side before filling.
How to make this vegetarian?
Substitute ground beef with 2 cups cooked lentils or plant-based ground meat alternative.
Can I prepare meat ahead?
Cooked taco meat refrigerates well for 3 days. Reheat with 1 tablespoon water before serving.
You Must Know
- Draining fat prevents greasy taco filling
- Simmering meat with seasoning allows flavor absorption
- Assemble tacos immediately before eating to maintain shell crispness
- Adding sour cream last prevents soggy shells
Storage Tips
- Store components separately in airtight containers
- Refrigerate meat for up to 4 days
- Refrigerate chopped vegetables for up to 2 days
- Freeze cooked meat for up to 3 months
- Reheat meat in skillet over medium heat with 1 tablespoon water
- Do not assemble tacos until ready to consume