Beef Tacos with Hard Shells (Printable Version)

Crispy shells filled with seasoned beef, fresh veggies, and melty cheese for a classic Mexican favorite.

# What You Need:

→ Beef Filling

01 - 1 lb ground beef (80% lean)
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 - ½ tsp smoked paprika
08 - ½ tsp dried oregano
09 - ¼ tsp cayenne pepper (optional)
10 - ½ cup beef broth or water
11 - Salt and black pepper, to taste
12 - 1 tbsp vegetable oil

→ Tacos & Toppings

13 - 8 hard taco shells
14 - 1 cup shredded lettuce
15 - 1 cup diced tomatoes
16 - 1 cup shredded cheddar or Mexican cheese blend
17 - ½ cup sour cream
18 - ¼ cup sliced green onions
19 - ¼ cup chopped fresh cilantro
20 - 1 jalapeño, thinly sliced (optional)
21 - Lime wedges, for serving

# How-To Steps:

01 - Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook for 2–3 minutes until softened.
02 - Add minced garlic and cook for 30 seconds until fragrant.
03 - Add ground beef. Cook, breaking up meat with a spoon, until browned and cooked through, about 5–7 minutes. Drain excess fat if needed.
04 - Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper. Mix well.
05 - Pour in beef broth or water. Simmer uncovered for 4–5 minutes until thickened, stirring occasionally. Adjust seasoning to taste.
06 - Meanwhile, warm hard taco shells according to package instructions.
07 - Fill each shell with beef mixture, then top with lettuce, tomatoes, cheese, sour cream, green onions, cilantro, and jalapeño if desired.
08 - Serve immediately with lime wedges on the side.

# Helpful Tips:

01 -
  • The beef filling comes together in one pan with spices you probably already have
  • Everyone can build their own tacos exactly how they like them
  • Leftover filling reheats beautifully for lunch the next day
02 -
  • Draining the beef fat prevents soggy taco shells that break apart
  • The filling needs to cool slightly before filling or it will make the shells limp
  • Warm shells hold ingredients better and taste significantly better
03 -
  • Double the beef filling and freeze half for an even faster dinner next time
  • A squeeze of lime in the beef brightens all the flavors

Go Back