Beef Tacos with Lettuce (Printable Version)
Ground beef paired with fresh lettuce, tomatoes, and cheddar in crisp taco shells for an easy meal.
# What You Need:
→ Beef Filling
01 - 1 lb ground beef (85% lean)
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 tsp chili powder
05 - 1 tsp ground cumin
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp ground black pepper
09 - 1/4 cup tomato sauce
10 - 2 tbsp water
→ Toppings
11 - 1 cup shredded iceberg lettuce
12 - 1 large tomato, diced
13 - 1 cup shredded cheddar cheese
14 - 1/3 cup sour cream (optional)
15 - 1/4 cup fresh cilantro, chopped (optional)
→ Tortillas
16 - 8 small taco shells (hard or soft, corn or flour)
# How-To:
01 - Heat a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spoon, and cook until browned, about 4 to 5 minutes.
02 - Add the finely chopped onion and cook for 2 to 3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds.
03 - Sprinkle in chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir thoroughly to evenly coat the beef and onion mixture.
04 - Pour in the tomato sauce and water. Stir well, reduce heat to low, and simmer the mixture for 5 minutes until slightly thickened.
05 - Heat taco shells according to package instructions until warm and pliable.
06 - Fill each taco shell with the beef mixture, then top with shredded lettuce, diced tomato, shredded cheddar cheese, and optional sour cream and cilantro.
07 - Serve tacos immediately for best freshness and flavor.
# Expert Tips:
01 -
- Takes just 30 minutes from bare counter to eating, making it a weeknight lifesaver when you haven't thought about dinner.
- The beef filling is forgiving enough that even if you're cooking while distracted, it still comes out delicious and seasoned just right.
- Everyone at the table builds their own, so picky eaters get exactly what they want without complaints.
02 -
- Don't skip the step of letting the spices toast in the pan for a minute before adding liquid; it transforms them from flat-tasting powder to something actually aromatic.
- If your beef filling looks too wet after simmering, you can cook it uncovered for another minute or two to let some liquid evaporate rather than ending up with soggy tacos.
03 -
- Make the beef filling ahead and reheat it gently before serving; it actually tastes better the next day once the spices have had time to settle.
- If your taco shells are stale, wrap them in a damp paper towel and microwave for 20 seconds to bring them back to life before filling.