Ingredients with Measurements:
- 1 lb. ground beef
- 1 tbsp. vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. paprika
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup tomato sauce
- 1/4 cup water
- 8-10 taco shells
- 1 cup shredded lettuce
- 1/2 cup shredded cheddar cheese
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 3-4 minutes.
3. Add the ground beef to the skillet and cook, breaking it up with a spoon or spatula, until browned and cooked through, about 5-7 minutes.
4. Add the chili powder, ground cumin, paprika, salt, and black pepper to the skillet and stir to combine.
5. Add the tomato sauce and water to the skillet and stir to combine. Reduce the heat to low and let the mixture simmer for 5-10 minutes, until the sauce has thickened.
6. While the beef mixture is simmering, heat the taco shells according to package instructions.
7. To assemble the tacos, spoon the beef mixture into the taco shells. Top with shredded lettuce, shredded cheddar cheese, diced tomatoes, and chopped cilantro.
8. Serve the tacos with lime wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for cooking the beef mixture
Serving size:
8-10 tacos
Nutritional information:
Calories per serving: 250
Total fat: 15g
Saturated fat: 6g
Cholesterol: 45mg
Sodium: 400mg
Total carbohydrates: 14g
Dietary fiber: 2g
Total sugars: 2g
Protein: 16g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef.
- Any type of cheese can be used instead of cheddar cheese.
- Salsa can be used instead of diced tomatoes.
Variations:
- Add sliced avocado or guacamole to the tacos.
- Use corn tortillas instead of taco shells.
- Add a can of drained and rinsed black beans to the beef mixture for extra protein and fiber.
Tips and tricks:
- To prevent the taco shells from breaking, heat them in the oven or on a dry skillet before filling them.
- Use tongs to hold the taco shells while filling them to prevent them from tipping over.
- Customize the toppings to your liking, such as adding sour cream or hot sauce.
Storage instructions:
Leftover beef mixture can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the beef mixture in a skillet over medium heat until heated through. Heat the taco shells in the oven or on a dry skillet before assembling the tacos.
Presentation ideas:
Arrange the tacos on a platter and garnish with extra cilantro and lime wedges.
Garnishes:
Fresh cilantro and lime wedges
Pairings:
Serve the tacos with a side of Spanish rice and refried beans.
Suggested side dishes:
Spanish rice and refried beans
Troubleshooting advice:
- If the beef mixture is too dry, add a splash of water or beef broth to thin it out.
- If the taco shells break, use them as a base for a taco salad instead.
Food safety advice:
- Cook ground beef to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tacos are a traditional Mexican dish that originated in the 18th century. They were originally made with fillings such as fish, pork, or beef, and were served on soft corn tortillas.
Flavor profiles:
Savory, spicy, and fresh
Serving suggestions:
Serve the tacos with a cold beer or a margarita for a refreshing drink.
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Region: Mexican