Taco Bell Recipe

Prep

Measure and dice onion, mince garlic, and have spices measured into a small bowl so they are ready to add.

Heat a large skillet over medium-high heat. Add 1 tsp vegetable oil and swirl to coat.

Add the diced onion and cook 2–3 minutes until softened and translucent, stirring frequently.

Add the ground beef to the skillet. Break it up with a wooden spoon or spatula and cook 5–7 minutes until browned and no pink remains. Drain excess fat if the pan is very greasy, leaving a little for flavor.

Stir in the minced garlic and cook 30 seconds until fragrant.

Sprinkle the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper over the beef. Stir well to evenly coat the meat with spices and toast the spices for 30–45 seconds.

Pour in 1/2 cup beef broth or water and scrape up any browned bits from the bottom of the pan. Bring to a simmer, reduce heat to medium-low and cook 2–3 minutes to concentrate flavors.

If you prefer a thicker taco filling (more like fast-food taco meat), dissolve 1/2 tsp cornstarch in 1 tsp cold water and stir into the meat. Simmer 1 minute until slightly thickened. Taste and adjust salt or spices as desired. Remove from heat and keep warm.

Warm tortillas: Stack tortillas and wrap in a damp paper towel. Microwave 30–45 seconds until warm and pliable, or warm individually in a dry skillet over medium heat 20–30 seconds per side, or heat in a 300°F (150°C) oven wrapped in foil for 10 minutes.

Assemble tacos: Spoon about 2–3 tablespoons of the seasoned beef onto the center of each warm tortilla (adjust to preference).

Sprinkle about 2 tablespoons of shredded cheddar cheese over the hot beef so it melts slightly.

Top with 2 tablespoons shredded iceberg lettuce and about 1–2 tablespoons diced tomato per taco.

Add pickled jalapeños if using, a dollop (about 1/2 tablespoon) of sour cream, and a drizzle (about 1/2 teaspoon) of taco sauce on each taco.

Garnish with optional cilantro and avocado or guacamole. Serve with lime wedges to squeeze over tacos.

Scatter chopped cilantro and diced avocado over assembled tacos for freshness and creaminess.

Offer extra hot sauce and lime wedges at the table for individual adjustment of heat and brightness.