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Ingredients (15)

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 2 teaspoons chili powder
• 2 teaspoons cumin
• ½ teaspoon oregano
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons tomato paste
• ½ cup water
• 8 Corn or flour tortillas
• Lettuce (finely chopped)
• Shredded Mexican cheese blend or cheddar cheese
• Tomatoes (chopped)
• Red onions (chopped)

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Instructions (3 steps)

1. Heat the olive oil in skillet over medium high heat. Add the ground beef and cook until browned, about 5-7 minutes. Drain any fat.
2. Add the chili powder, cumin, dried oregano, garlic powder, salt, pepper, tomato paste and water. Stir to combine and continue cooking over medium-low heat until the sauce has thickened, about 3-5 minutes
3. Serve warm over tortillas with lettuce, tomatoes, cheese and red onions, or your other desired toppings.

Ingredients (19)

• 10 to 12 crispy taco shells ("stand and stuff) OR soft tortillas of choice (Note 1)
• 1 tbsp oil
• 2 garlic cloves (, minced)
• 1 onion (, finely chopped)
• 500 g / 1 lb beef (, ground / mince (Note 2))
• 2 tbsp tomato paste
• 1/4 cup / 65ml water
• 1 tsp EACH garlic powder, onion powder, dried oregano
• 2 tsp EACH cumin powder, paprika
• 1/4 tsp cayenne pepper (adjust spiciness to taste, can skip)
• 1 tsp salt
• 1/4 tsp black pepper
• Shredded cheese (Note 3)
• Shredded iceberg lettuce
• 2 tomatoes (, chopped)
• 1/2 red or white onion (, chopped)
• Sour cream
• Taco sauce (optional)
• Other: coriander/cilantro (, jalapeño, hot sauce / chilli sauce, pickled chillies, salsa sauce, pico de gallo)

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Instructions (11 steps)

1. Preheat oven to 180C/350F.
2. Beef Filling:
3. Heat oil in a large skillet over high heat. Add garlic and onion - cook 2 minutes until golden.
4. Add beef and cook for 2 minutes, breaking it up as you go, until it changes from red to light brown.
5. Add Taco Seasonings and cook for 2 minutes until beef is cooked through.
6. Add tomato paste and water. Cook for 1 minute or until water is evaporated and you're left with a juicy not not watery beef filling.
7. Bake (optional):
8. Place taco shells in a baking pan (I can fit 10 in). Fill with taco meat, top with cheese.
9. Bake 5 to 7 minutes until cheese is melted by which time the shells with be crispy.
10. Serve:
11. Serve tacos hot, straight out of the oven. Lay out toppings and sauces of choice on the table and let everyone assemble their own!

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Ingredients (22)

• 1 pound fresh masa for tortillas or 1 1/2 cups of masa harina mixed with 1 cup warm water and left to rest, covered, for 15 minutes (see note)
• Peanut or canola oil, for frying
• Kosher salt
• 2 tablespoons canola or vegetable oil
• 1 cup finely chopped white onion (about 1 medium onion)
• 3 tablespoons finely chopped seeded fresh jalapeños (about 2 medium peppers)
• 1 tablespoon freshly minced garlic (about 3 medium cloves)
• 2 tablespoons chili powder
• 1 tablespoon Mexican oregano
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chipotle powder
• 2 pounds ground beef chuck
• 1 cup homemade or store-bought low-sodium chicken stock
• 1 cup finely chopped fire-roasted tomatoes from 1 (15-ounce) can
• 1/4 cup finely chopped fresh cilantro leaves and tender stems
• 1 tablespoon fresh juice from 1 lime
• 1/2 head iceberg lettuce, shredded
• 6 ounces grated Longhorn cheddar, mild cheddar, or Monterey Jack cheese
• 1 small white onion, finely diced
• 2 Roma tomatoes, seeded and finely diced
• Sour cream, for serving

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Instructions (5 steps)

1. For the Shells: Fill a wok or Dutch oven with 2-3 inches oil and heat to 375°F (191°C) over high heat. Pull off a 2-tablespoon-sized piece of masa and form into a ball. Press dough into a thin round between two sheets of plastic in a tortilla press, or roll out using a rolling pin.
2. Place masa in hot oil and let cook until it floats and puffs, about 10 seconds. Using a metal spatula, carefully press middle of tortilla down to create a taco-shell shape and hold until form sets, about 10 seconds longer. Using the spatula, gently submerge one side of shell into oil and cook until crisp, 10-15 seconds. Repeat with other side. Remove shell from oil and allow to drain, then transfer to a paper towel-lined sheet pan, season with salt to taste, and repeat with remaining masa.
3. For the Filling: Heat oil in a 12-inch skillet over medium-high heat until shimmering. Add onions and cook until softened and beginning to brown around the edges, 5-7 minutes. Add jalapeños and garlic and cook until fragrant, about 30 seconds. Add chile powder, oregano, cumin, coriander, and chipotle powder and cook until fragrant, about 30 seconds. Add ground chuck and cook, breaking apart with a wooden spoon or potato masher, until browned throughout, about 5 minutes.
4. Stir in chicken stock and diced tomatoes and bring to a boil. Reduce to a simmer and cook until liquid thickens, about 15 minutes. Stir in cilantro and lime juice and season with salt to taste.
5. Spoon meat mixture into taco shells and top with lettuce, grated cheese, onion, tomato, and/or sour cream. Serve immediately.

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