# Ingredient List:
→ Beef Filling
01 - 1 lb ground beef
02 - 1 small 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 tsp smoked paprika
08 - ½ tsp dried oregano
09 - ½ tsp salt
10 - ¼ tsp black pepper
11 - ⅓ cup water
12 - 1 tbsp olive oil
→ Taco Assembly
13 - 8 small taco shells (soft flour or crunchy corn tortillas)
14 - 1 cup iceberg lettuce, shredded
15 - 1 cup cheddar cheese, shredded
16 - 1 cup salsa
17 - 1 medium tomato, diced
18 - ½ cup sour cream
19 - Fresh cilantro, chopped
20 - Lime wedges
# How-To Steps:
01 - Heat olive oil in a large skillet over medium-high heat. Add chopped onion and cook for 2–3 minutes until softened and translucent.
02 - Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
03 - Add ground beef to the skillet. Break up meat with a spatula and cook for 5–7 minutes until fully browned and cooked through. Drain excess fat if necessary.
04 - Add tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir thoroughly to coat the meat evenly with spices.
05 - Pour in water and reduce heat to medium-low. Simmer for 2–3 minutes until the mixture thickens slightly and flavors meld together. Remove from heat.
06 - Warm taco shells according to package instructions—heat soft tortillas in a dry skillet or microwave, or crisp corn shells in the oven.
07 - Spoon a generous portion of beef filling into each warm taco shell. Top with shredded lettuce, cheddar cheese, salsa, diced tomato, sour cream, fresh cilantro, and a squeeze of fresh lime juice.
08 - Arrange tacos on a serving platter and serve immediately while warm, accompanied by extra salsa and lime wedges on the side.
