Taco Bell Recipe

Prepare aromatics and brown beef

Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil. When shimmering, add the diced onion and sauté 2–3 minutes until soft and translucent. Add the ground beef, breaking it apart with a spatula, and cook 5–7 minutes until no longer pink and beginning to brown.

Drain and season

If there is excess fat, carefully drain to leave about 1 tablespoon in the pan. Return to medium heat and sprinkle in chili powder, ground cumin, garlic powder, onion powder, paprika, salt, and black pepper. Stir for 30–45 seconds until fragrant to toast the spices.

Simmer to develop flavor

Add the tomato paste and stir to incorporate. Pour in the 1/2 cup broth and scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook 4–6 minutes, reducing slightly. If you prefer a thicker, saucier filling like Taco Bell, mix 1/2 tsp cornstarch with 1 tbsp cold water to make a slurry and stir into the meat; simmer 1–2 minutes until thickened. Taste and adjust salt or spices.

If using, make a thin batter by whisking together 1/4 cup flour, 1/4 cup cornstarch, 1/2 tsp salt, and 1/4 tsp cayenne. Heat 1/2 cup vegetable oil in a skillet over medium heat until shimmering but not smoking. Working one shell at a time, quickly dip the outside of each store-bought hard shell into the batter (or brush on) and fry 20–30 seconds per side until crisp and golden. Drain on paper towels. This step adds an extra crispy coating similar to Taco Bell shells.

If using store-bought hard shells, heat according to package directions (usually 3–5 minutes in a 350°F/175°C oven). If using corn tortillas, warm them in a dry skillet 20–30 seconds per side and fold into shape, or crisp them in a 350°F oven for 5–7 minutes to make homemade shells.

Arrange warmed shells on a tray. Spoon about 2–3 tablespoons of the seasoned beef into each shell (adjust to preference). Top each taco evenly with shredded cheddar (about 1/4 cup per taco), shredded iceberg lettuce, diced tomatoes, and a sprinkle of diced onion if using.

Finish with a dollop of sour cream, a drizzle or spoonful of salsa/taco sauce, and pickled jalapeños and chopped cilantro if desired. Serve immediately with lime wedges.

Leftovers: Store cooked beef in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to loosen the sauce.