Hard Shell Ground Beef Tacos with Cheddar and Salsa
Seasoned ground beef tucked into crunchy hard taco shells with cheddar, lettuce, salsa, and sour cream.
Equipment
- Large skillet
- Baking sheet
Ingredients
Main Ingredients
- 16 oz ground beef 80/20, a leaner blend also works
- 1 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp salt
- 8 hard taco shells
- 1 cup shredded cheddar cheese
- 1 cup salsa
- 1 cup sour cream
- 1 cup shredded lettuce
- 1 jalapeno sliced, optional
Instructions
Cooking
- Prep. Shred the cheddar and lettuce, slice the jalapeno, and set out the salsa and sour cream.
- Brown. Brown the beef in a large skillet over medium high heat, breaking it up, until no pink remains and a thermometer reads 160 degrees F.
- Season. Drain the extra fat, then stir in the chili powder, cumin, garlic powder, paprika, salt, and a splash of water and simmer 2 to 3 minutes.
- Warm. Warm the taco shells in the oven at 350 degrees F for about 5 minutes.
- Assemble. Fill each shell with beef and top with cheddar, lettuce, salsa, sour cream, and jalapeno.
Notes
Substitutions: Use ground turkey cooked to 165 degrees F, or soft corn tortillas instead of hard shells.
Tips: Add the spices after draining so they are not poured out with the fat.
Storage: Keep the beef refrigerated up to 4 days and store toppings and shells separately.
Nutrition does not include the optional jalapeno.