Beef Tacos Hard Shells (Printable)
Crispy tacos with seasoned beef, cheese, and fresh toppings for a quick, satisfying meal.
# What You Need:
→ Beef Filling
01 - 1 lb ground beef (80/20 or 85/15)
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 tbsp tomato paste
05 - 2 tsp chili powder
06 - 1 tsp ground cumin
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1/4 cup water
→ Tacos & Toppings
12 - 8 hard taco shells
13 - 1 cup shredded cheddar cheese
14 - 1 cup shredded iceberg lettuce
15 - 1 medium tomato, diced
16 - 1/3 cup sour cream
17 - 1/4 cup sliced green onions (optional)
18 - 1/4 cup chopped fresh cilantro (optional)
19 - Salsa, to taste (optional)
# Steps:
01 - Preheat oven to 350°F.
02 - In a large skillet over medium heat, cook the ground beef, breaking it apart with a spoon, until browned (about 5 minutes). Drain excess fat if needed.
03 - Add chopped onion and garlic; sauté 2–3 minutes until softened.
04 - Stir in tomato paste, chili powder, cumin, paprika, oregano, salt, and pepper. Cook 1 minute.
05 - Add water, reduce heat, and simmer for 3–4 minutes until thickened. Remove from heat.
06 - Arrange taco shells on a baking sheet. Sprinkle a little cheese in the bottom of each shell. Bake for 3–4 minutes, until shells are warmed and cheese is just melted.
07 - Fill each shell with beef mixture, then top with lettuce, tomatoes, remaining cheese, and desired toppings.
08 - Serve immediately with sour cream and salsa on the side.
# Expert Advice:
01 -
- The contrast between hot spiced beef and cold crisp toppings makes every bite exciting
- Everything comes together in 30 minutes even on weeknights when energy is low
02 -
- Preheating the shells with cheese inside keeps them from getting soggy the second the meat hits them
- Draining the beef fat seems healthy but leaving a little helps the spices coat better
03 -
- Warm your shells in the oven even if the box says they are ready to eat
- Put the cheese in first so it melts against the hot shell creating a barrier