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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 (15)

• 2 1/2 to 3 lbs Chuck Roast
• 2 teaspoons Salt
• 1 1/2 teaspoons Pepper
• 1 to 2 Jalapeno Peppers (diced and deseeded)
• 1 large Onion (diced)
• 1/4 cup Fresh Lime Juice
• 1/4 to 1/3 cup Fresh Orange Juice
• 2 Tablespoons Chili Powder
• 1 teaspoon Cumin
• 1/2 teaspoon Garlic Powder
• (1) 10-ounce can Rotel Tomatoes with Green Chilies
• 1 cup Beef Broth (optional)
• 16 Corn Tortillas
• 1 recipe Guacamole (Guacamole Recipe)
• Salsa, Guacamole, White Onion, Cilantro, Cotija Cheese, Mexican Crema

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Instructions (10 steps)

1. Slow Cooker Method:
2. Season & Sear (Optional): Generously sprinkle salt and pepper ver the chuck roast. If you want extra flavor, sear it in a hot skillet with a little oil until browned on all sides (about 2 minutes per side).
3. Place the sliced onions, garlic, diced jalapeños, and Rotel tomatoes in the bottom. Lay the beef roast on top. Pour in lime juice, orange juice, and any broth if desired.
4. Sprinkle chili powder and cumin over the roast.Cook Low & Slow: Cover and cook on LOW for 8–10 hours (or HIGH for 4–6 hours, though LOW is recommended for maximum tenderness).
5. Once the beef is fork-tender, remove it from the slow cooker. Shred using two forks. Return shredded beef to the cooker to soak up those delicious juices and to keep it from drying out. Taste for seasonings and add more salt and pepper as needed.
6. Oven Method:
7. Preheat: Set oven to 300 degrees. Season and sear the roast in a Dutch oven or oven-safe pot. Add onions, garlic, jalapeños, Rotel tomatoes, lime & orange juice, and spices around the beef. Cover tightly with a lid or foil. I like to cook beef pot roast in a dutch oven with a lid. Roast for 3 1/2 to 4 hours, or until the beef easily shreds with a fork. If it isn't easily shredding, place it back in the oven to cook longer.
8. Shred & Serve: Remove from pot, shred, and mix back into the sauce before serving. Taste for seasonings and add more salt and pepper to taste.
9. Warm corn tortillas. Lightly oil or spray a skillet with non-stick cooking spray over medium heat. Warm each tortilla for about 30 seconds per side. Microwave Method: Wrap tortillas in a damp paper towel, microwave for about 30 seconds.
10. Spread homemade guacamole on bottom of the tortilla. Top with shredded beef. Optional: top with diced onion, cilantro, and fresh salsa.

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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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