Beef Taco Hard Shells (Printable Version)
Flavorful ground beef paired with crispy hard shells and fresh toppings for a lively meal.
# What You'll Need:
→ Beef Filling
01 - 1 lb ground beef (80/20 recommended)
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp olive oil
05 - 2 tbsp tomato paste
06 - 1/2 cup beef or chicken broth
07 - 1 tbsp chili powder
08 - 1 tsp ground cumin
09 - 1 tsp smoked paprika
10 - 1/2 tsp dried oregano
11 - 1/2 tsp salt
12 - 1/4 tsp ground black pepper
13 - 1/4 tsp cayenne pepper
→ Taco Shells
14 - 8 hard taco shells
→ Toppings
15 - 1 cup shredded lettuce
16 - 1 cup shredded cheddar or Mexican blend cheese
17 - 1 large tomato, diced
18 - 1/2 cup sour cream
19 - 1/2 cup sliced black olives
20 - 1/4 cup chopped fresh cilantro
21 - 1 avocado, sliced or diced
22 - 1/2 cup salsa
# How To Make It:
01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 2–3 minutes until softened.
02 - Add garlic and cook for 30 seconds until fragrant.
03 - Add ground beef. Cook, breaking it up with a spatula, until browned and cooked through, about 5–7 minutes. Drain excess fat if needed.
04 - Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne. Cook for 1 minute to toast spices.
05 - Pour in beef or chicken broth. Simmer for 3–4 minutes until the liquid reduces and the mixture is saucy but not watery. Adjust seasoning to taste.
06 - Warm hard taco shells according to package instructions (typically 3–5 minutes in a 350°F oven).
07 - Fill each taco shell with a generous spoonful of beef mixture. Top with shredded lettuce, cheese, diced tomato, sour cream, olives, cilantro, avocado, and salsa as desired. Serve immediately.
# Expert Advice:
01 -
- The beef filling gets this incredible depth from a little trick with tomato paste and broth that makes it taste like it simmered all day
- Hard shells somehow make everything feel more festive and fun than soft tortillas ever could
02 -
- Hard shells need warming in the oven, not just filling, or they will crack apart the second you bite into them
- Let the beef mixture cool slightly before assembling or the heat will make your shells soggy within minutes
03 -
- Double the beef mixture and freeze half for an emergency taco night later in the month
- A splash of lime juice right before serving brightens everything up beautifully