# Required Ingredients:
→ 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
# Directions:
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.
03 - Add ground beef to the skillet. Cook while breaking up with a spatula until browned and cooked through, approximately 5–7 minutes. Drain excess fat if necessary.
04 - Add tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir thoroughly to distribute spices evenly.
05 - Pour in water and reduce heat to medium. Simmer for 2–3 minutes until the mixture thickens slightly and flavors meld. Remove from heat.
06 - Warm taco shells according to package instructions—soft tortillas can be heated in a dry skillet or microwave, crunchy shells may require oven warming.
07 - Fill each warmed shell with a generous spoonful of seasoned beef. Top with shredded lettuce, cheddar cheese, salsa, diced tomato, sour cream, fresh cilantro, and a squeeze of lime.
08 - Arrange tacos on a platter and serve immediately while warm. Offer extra salsa and lime wedges on the side.
