Tacos Recipe

Ground beef

Heat a large skillet over medium-high heat. Add the ground beef and break it up with a spatula. Cook 6–8 minutes until browned and no pink remains. Drain excess fat if desired, leaving about 1 tablespoon in the pan for flavor.

Chicken

If using chicken, cut thighs/breasts into 1/2-inch pieces. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add chicken pieces in a single layer and cook 6–8 minutes, stirring occasionally, until cooked through and browned. Transfer cooked chicken to the same pan used for sauce step.

Refried beans

Warm refried beans in a small saucepan over low-medium heat, stirring occasionally. If too thick, stir in 1–2 tablespoons water to reach a spreadable consistency. Keep covered on low until ready to assemble.

Combine chili powder, cumin, paprika, garlic powder, onion powder, oregano, kosher salt, and black pepper in a small bowl.

For beef: after browning and draining (leave 1 tbsp fat), return pan to medium heat. Sprinkle the seasoning mix over the meat, add tomato paste and 1/4 cup of the 1/2 cup water. Stir to combine, scraping up browned bits. Simmer 2–3 minutes until sauce thickens and coats the beef. Add remaining 1/4 cup water if mixture is too dry; adjust salt to taste. Keep warm.

For chicken: after chicken is cooked, reduce heat to medium and sprinkle the seasoning mix over the chicken. Add tomato paste and 1/4 cup water, stir to combine, and simmer 2–3 minutes until coated and sauce reduces. Add remaining 1/4 cup water if needed and simmer another minute. Taste and adjust salt.

For refried beans: stir 1 teaspoon of the seasoning mix into the warmed beans and 1 tablespoon tomato paste for extra depth. Simmer 1–2 minutes, stirring to combine; adjust salt and thickness with a splash of water.

Warm hard taco shells according to package instructions (usually 3–5 minutes in 350°F/180°C oven) so they are crisp and warm. Alternatively, warm briefly in a skillet over medium heat, turning to heat both sides.

Place warmed shells upright on a baking sheet or taco rack. Sprinkle about 2 tablespoons (roughly 0.1875 cups) shredded cheese into each shell while hot so it melts slightly.

Assemble tacos: spoon about 2–3 tablespoons of the prepared filling (beef/chicken/refried beans) into each cheese-lined shell. For refried bean tacos, spread a thin layer first, then top with a little extra cheese and heat briefly if desired.

Top each taco with shredded lettuce (about 2 tablespoons per taco), diced tomato (1–2 tablespoons), and a sprinkle of diced onion and cilantro to taste.

Add salsa and a dollop of sour cream as desired. Finish with pickled jalapeños or hot sauce if using, and serve lime wedges on the side for squeezing.

Serve immediately while shells are crisp and filling is hot. Provide extra salsa, lime wedges, and hot sauce at the table.