Ingredients with Measurements:
- 1 pound ground beef
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup tomato sauce
- 1/2 cup water
- 8-10 taco shells
- 1 cup shredded cheddar cheese
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large skillet
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large skillet, heat the vegetable oil over medium-high heat. Add the chopped onion and minced garlic and cook until softened, about 3-4 minutes.
3. Add the ground beef to the skillet and cook, breaking it up with a wooden spoon, until browned and cooked through, about 8-10 minutes.
4. Add the chili powder, ground cumin, paprika, salt, and black pepper to the skillet and stir to combine.
5. Pour in the tomato sauce and water and stir to combine. Bring the mixture to a simmer and cook for 5-7 minutes, until the sauce has thickened slightly.
6. Arrange the taco shells in a baking dish and fill each one with the beef mixture. Top each taco with shredded cheddar cheese.
7. Bake the tacos in the preheated oven for 10-12 minutes, until the cheese is melted and bubbly.
8. Remove the tacos from the oven and top each one with diced tomatoes and chopped fresh cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 22g
- Carbohydrates: 18g
- Protein: 21g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef.
- Monterey Jack or pepper jack cheese can be used instead of cheddar cheese.
- Salsa can be used in place of diced tomatoes.
Variations:
- Add a can of drained and rinsed black beans to the beef mixture for added protein and fiber.
- Use soft tortillas instead of hard taco shells for a different texture.
- Top the tacos with sliced avocado or guacamole for a creamy addition.
Tips and tricks:
- Make sure to use a large skillet to cook the beef mixture so that it cooks evenly.
- If the beef mixture is too thick, add a little more water to thin it out.
- To make the tacos extra crispy, bake the empty taco shells in the oven for 5-7 minutes before filling them with the beef mixture.
Storage instructions:
- Store leftover tacos in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the tacos, place them on a baking sheet and bake in a 350°F oven for 10-12 minutes, until heated through.
Presentation ideas:
- Serve the tacos on a platter with a side of salsa and guacamole.
Garnishes:
- Diced tomatoes and chopped fresh cilantro
Pairings:
- Serve the tacos with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Corn on the cob
Troubleshooting advice:
- If the beef mixture is too dry, add a little more water to thin it out.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- The origin of the taco is unclear, but it is believed to have originated in Mexico in the 18th century.
Flavor profiles:
- Spicy, savory, cheesy
Serving suggestions:
- Serve the tacos with a side of salsa and guacamole.
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