Beef Taco Night with Hard Shells (Printable)
Seasoned ground beef in crispy shells with fresh lettuce, cheese, tomatoes, and your favorite toppings. A crowd-pleasing classic.
# What You'll Need:
→ Beef Filling
01 - 1 pound ground beef (80/20 blend)
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon olive oil
05 - 2 tablespoons tomato paste
06 - 1/2 cup beef or chicken broth
07 - 1 tablespoon chili powder
08 - 1 teaspoon ground cumin
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon ground black pepper
13 - 1/4 teaspoon cayenne pepper, optional
→ Taco Shells
14 - 8 hard taco shells
→ Toppings
15 - 1 cup shredded lettuce
16 - 1 cup shredded cheddar or Mexican blend cheese
17 - 1 large tomato, diced
18 - 1/2 cup sour cream
19 - 1/2 cup sliced black olives
20 - 1/4 cup chopped fresh cilantro
21 - 1 avocado, sliced or diced
22 - 1/2 cup salsa
# How to Make It:
01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 2 to 3 minutes until softened and translucent.
02 - Add minced garlic and cook for 30 seconds until fragrant.
03 - Add ground beef to the skillet, breaking it up with a spatula as it cooks until browned and cooked through, approximately 5 to 7 minutes. Drain excess fat if necessary.
04 - Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne if using. Cook for 1 minute to bloom the spices.
05 - Pour in beef or chicken broth and simmer for 3 to 4 minutes until the liquid reduces and the mixture achieves a saucy consistency without excess moisture. Adjust seasoning to taste.
06 - While the filling simmers, warm hard taco shells according to package instructions, typically 3 to 5 minutes in a 350 degrees Fahrenheit oven.
07 - Fill each warmed taco shell with a generous spoonful of the beef mixture.
08 - Top each taco with shredded lettuce, cheese, diced tomato, sour cream, olives, cilantro, avocado, and salsa as desired. Serve immediately.
# Expert Advice:
01 -
- The seasoning blend creates that authentic Mexican-American flavor without any hard-to-find ingredients lurking in your pantry.
- Its completely customizable for each person at the table, making it perfect for picky eaters who can build exactly what they want.
02 -
- Never skip draining excess fat after browning the beef, otherwise youll end up with greasy tacos that leak through the shells and create a disappointing mess.
- Warming taco shells standing upside down in the oven prevents them from closing up and makes filling them much easier, a trick I learned after years of frustration.
03 -
- Stand hard taco shells in a muffin tin while filling them to prevent tipping and spilling, a game-changer I discovered accidentally when running short on counter space.
- Keep a backup soft tortilla underneath each hard shell when serving, catching the inevitable fallout and creating a bonus soft taco from what would otherwise be lost to the plate.