- 1 lb ground beef
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup tomato sauce
- 12 taco shells
- 1 cup shredded cheddar cheese
- 1/2 cup chopped fresh cilantro (optional)
- Sour cream, salsa, and avocado slices for serving (optional)
- Preheat your oven to 375°F. Line a baking sheet with parchment paper and arrange the taco shells upright.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 3 minutes.
- Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned, approximately 5-7 minutes.
- Stir in the chili powder, cumin, smoked paprika, salt, and pepper, mixing until the beef is well-coated with spices.
- Pour in the tomato sauce, allowing it to simmer for another 2 minutes, ensuring the mixture is moist but not too saucy.
- Spoon the beef mixture into each taco shell, filling them generously but not overstuffing them.
- Top each taco with shredded cheddar cheese, then carefully place the baking sheet in the oven.
- Bake for 8-10 minutes, or until the cheese is melted and the taco shells are golden and crispy.
- Remove from the oven and sprinkle with chopped cilantro if desired. Serve immediately with sour cream, salsa, and avocado slices.
- Author: Jenny
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International