Beef Tacos Lettuce Tomato (Printable View)
Tender ground beef topped with leafy lettuce, fresh tomatoes, and shredded cheddar in warm taco shells.
# Ingredient List:
→ Beef Filling
01 - 1 lb ground beef (85% lean)
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 teaspoons chili powder
05 - 1 teaspoon ground cumin
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1/4 cup tomato sauce
10 - 2 tablespoons water
→ Toppings
11 - 1 cup shredded iceberg lettuce
12 - 1 large tomato, diced
13 - 1 cup shredded cheddar cheese
14 - 1/3 cup sour cream (optional)
15 - 1/4 cup fresh cilantro, chopped (optional)
→ Tortillas
16 - 8 small taco shells (hard or soft, corn or flour)
# How to Make It:
01 - Heat a large skillet over medium-high heat. Add ground beef and cook, breaking up with a spoon, until browned, about 4 to 5 minutes.
02 - Add finely chopped onion to the skillet and cook for 2 to 3 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds.
03 - Sprinkle chili powder, ground cumin, smoked paprika, salt, and black pepper over the beef mixture. Stir thoroughly to combine.
04 - Pour in tomato sauce and water. Stir, reduce heat to low, and simmer for 5 minutes until sauce thickens.
05 - Heat taco shells according to package instructions until warm and pliable.
06 - Fill each taco shell with beef mixture. Top with shredded lettuce, diced tomato, cheddar cheese, and optionally sour cream and cilantro.
07 - Serve tacos immediately for best taste and texture.
# Expert Suggestions:
01 -
- It comes together faster than ordering takeout, and tastes better than what shows up in a delivery bag.
- You control every layer of flavor, so nobody's getting cilantro on their plate unless they asked for it.
- Leftovers transform into nachos, taco salads, or breakfast scrambles without any guilt.
02 -
- Don't skip browning the beef properly—a good sear builds flavor through something called the Maillard reaction, which is fancy chemistry talk for 'this tastes incredible.'
- The ratio of spices to beef matters; too much spice and you're choking on cumin, too little and you're basically eating plain beef in a shell.
- Add your toppings just before eating because lettuce wilts and tomato juice starts breaking down everything if it sits for more than a few minutes.
03 -
- Toast soft tortillas in a dry skillet for thirty seconds per side to make them more pliable and add a subtle flavor.
- Make your beef filling a few hours ahead and reheat it gently before assembly—the flavors actually deepen as it sits.
- Keep your toppings prepared and in separate bowls so assembly becomes quick and everyone can customize their own tacos at the table.