Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 0.5 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 0.5 tsp garlic powder
  • 0.5 tsp fine sea salt
  • 0.25 tsp black pepper
  • 1 tsp cornstarch
  • 0.33 cup water
  • 12 hard taco shells
  • 2 cups sharp cheddar cheese, freshly shredded
  • 2 cups iceberg lettuce, finely shredded
  • 1 cup Roma tomatoes, diced

Instructions:

  1. Set your skillet over medium high heat. Once hot, add the 1 lb ground beef and 0.5 cup finely diced yellow onion. Use your spatula to break the meat into small, even crumbles. Cook for about 5 to 7 minutes until the beef is browned and the onions are translucent. If there is an excessive amount of liquid fat, you can spoon some out, but leave about a tablespoon for the spices.
  2. Lower the heat to medium. Stir in the 2 cloves of minced garlic, 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 0.5 tsp onion powder, 0.5 tsp garlic powder, 0.5 tsp sea salt, and 0.25 tsp black pepper. Cook for 1 minute until the spices smell toasted and fragrant. This blooming step is what separates a flat taco from a multi dimensional one.
  3. In a small bowl, whisk the 1 tsp cornstarch into the 0.33 cup water until dissolved. Pour this slurry into the skillet. Stir constantly for 2 to 3 minutes until the liquid thickens into a glossy sauce that coats every piece of beef. The meat should look moist and rich, not soupy.
  4. While the meat rests for a minute, warm your 12 hard taco shells in a 350°F oven for 5 minutes until they are fragrant and slightly oily to the touch. To assemble, place a pinch of the 2 cups shredded cheese at the bottom of the shell, followed by a generous spoonful of the beef. Top with 2 cups shredded lettuce and 1 cup diced Roma tomatoes.