Taco Recipe

Warm shells

Preheat oven to 350°F (175°C). Arrange the 6 crunchy corn taco shells on a baking sheet and warm for 3-5 minutes until heated through and slightly crisp. Remove from oven and keep warm.

Assemble tacos

Place a warmed shell on a plate. Spoon approximately 1/4 cup of the seasoned ground beef into each shell. Top each with about 1/3 cup shredded lettuce, 2 tablespoons diced tomato, and roughly 2 tablespoons shredded cheddar cheese. Add a small dollop (about 1 tablespoon) of sour cream and 1 tablespoon salsa to each taco. Finish with optional cilantro, a squeeze of lime, or pickled jalapeños if desired.

Cook beef

Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add 1/4 cup finely chopped onion and sauté 2-3 minutes until softened and translucent.

Brown and season

Add the ground beef (about 1 cup) to the skillet, breaking it up with a spatula. Cook 5-7 minutes until browned and no longer pink. Drain excess fat if necessary, leaving about 1 teaspoon in the pan for flavor.

Add spices and simmer

Sprinkle in 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine, then add 1/4 cup water. Reduce heat to low and simmer 2-3 minutes until the mixture is slightly saucy and flavors meld. Taste and adjust salt or spices if needed. Remove from heat and keep warm until assembly.

Prepare garnishes: cut 2 lime wedges, chop about 2 tablespoons fresh cilantro, and set out pickled jalapeños. Offer these at the table so diners can add to taste.