Ingredients

10 to 12 crispy taco shells (“stand and stuff”) OR soft tortillas of choice

1 tbsp oil

2 garlic cloves, minced

1 onion, finely chopped

500 g / 1 lb ground beef

2 tbsp tomato paste

1/4 cup / 65 ml water

Homemade Taco Seasoning:

1 tsp garlic powder
1 tsp onion powder

1 tsp dried oregano
2 tsp cumin powder
2 tsp paprika

1/4 tsp cayenne pepper (optional, adjust to taste)
1 tsp salt
1/4 tsp black pepper

Toppings:

Shredded cheese
Shredded iceberg lettuce

2 tomatoes, chopped
1/2 red or white onion, chopped
Sour cream

Taco sauce (optional)
Other optional toppings: coriander/cilantro, jalapeño, hot sauce, pickled chillies, salsa sauce, pico de gallo

Instructions

Step 1: Preheat your oven to 180°C (350°F).

Step 2: Heat oil in a large skillet over high heat. Add the minced garlic and chopped onion, cooking for about 2 minutes until golden and fragrant.

Step 3: Add the ground beef to the skillet. Cook for 2 minutes, breaking it up with a spoon, until it turns from red to light brown.

Step 4: Stir in the homemade taco seasoning and cook for another 2 minutes to allow the flavors to blend and to ensure the beef is cooked through.

Step 5: Add the tomato paste and water. Cook for about 1 minute or until the water has evaporated and the beef mixture is juicy but not watery.

Step 6: (Optional) Arrange taco shells in a baking pan. Fill each shell with the beef mixture and top with shredded cheese.

Step 7: Bake the filled shells for 5 to 7 minutes until the cheese melts and the shells become crispy.

Step 8: Serve the tacos hot, fresh from the oven. Set out toppings and sauces so everyone can assemble their own tacos to taste.

Tips & Variations

For a milder taco, omit the cayenne pepper or reduce the amount.

Try swapping ground beef for ground turkey or chicken for a leaner option.

Soft flour or corn tortillas can be used instead of crispy shells for a different texture.

Add beans or corn to the meat mixture for extra texture and flavor.

Top with fresh avocado or guacamole for a creamy touch.

Storage

Store leftover beef filling in an airtight container in the refrigerator for up to 3 days. Taco shells are best stored in a cool, dry place and consumed within a few days for maximum crispness. Reheat beef filling gently in a skillet or microwave before serving. Avoid reheating tacos assembled with lettuce or sour cream to keep them fresh.

FAQs

Can I make the taco seasoning ahead of time?

Yes, you can mix the homemade taco seasoning in advance and store it in an airtight container for several weeks. This makes seasoning the beef quick and easy.

What can I use instead of tomato paste?

You can substitute tomato paste with tomato sauce or a few tablespoons of ketchup, though the flavor will be slightly different and less concentrated.