Ingredients:

  • 1.5 lbs 80/20 ground beef
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried oregano
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper
  • 0.25 tsp red pepper flakes
  • 0.5 cup low sodium beef broth
  • 1 tsp cornstarch
  • 12 hard taco shells
  • 1 cup shredded iceberg lettuce
  • 4 oz sharp cheddar cheese, freshly grated
  • 0.25 cup white onion, finely diced
  • 2 tbsp fresh cilantro, chopped
  • 1 fresh lime, cut into wedges

Instructions:

  1. Place the 1.5 lbs of 80/20 ground beef in a large heavy-bottomed skillet over medium-high heat. Use a sturdy spatula to break the meat into small crumbles.
  2. Brown the beef for 7 minutes until no pink remains. Drain the excess rendered fat, leaving approximately 1 tablespoon of fat in the pan to bloom the spices.
  3. Add the chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, pepper, and red pepper flakes to the beef. Stir and cook for 1 minute until the spices are fragrant and the meat is deeply colored.
  4. In a small bowl, whisk the cornstarch into the beef broth until smooth. Pour this slurry into the skillet.
  5. Simmer the mixture for 3-5 minutes, stirring occasionally, until the liquid emulsifies with the fat and forms a glossy sauce that clings to the beef.
  6. Toast the taco shells in a 350°F oven for 3 minutes. Fill each shell with the seasoned beef and top with shredded lettuce, cheddar cheese, onion, cilantro, and a squeeze of fresh lime juice.