Ingredients
Equipment
Method
Cook the seasoned ground beef
- Brown the ground beef in a skillet over medium-high heat, breaking it apart as it cooks, about 8 minutes. Continue until no pink remains and the beef looks lightly browned.
- Drain excess fat, then stir in taco seasoning, water, salt, and pepper. Reduce heat to a gentle simmer so the sauce clings to the meat.
- Simmer for 5 minutes, stirring occasionally, until thickened. The beef should look glossy and evenly coated with seasoning.
Bake crisp taco shells
- Brush both sides of the corn tortillas lightly with olive oil. The tortillas should look evenly slick but not wet.
- Fold each tortilla in half and arrange on a baking sheet. Space them out so they bake and crisp without touching.
- Bake at 400°F for 8-10 minutes until crispy and golden. Remove when edges are browned and shells hold their shape.
Assemble and serve
- Fill each taco shell with the seasoned ground beef. Add enough to mound slightly without overflowing.
- Top with shredded cheddar cheese, shredded lettuce, diced tomatoes, and diced onion. Use a mix of colors so toppings are visible inside the warm shell.
- Drizzle with sour cream and salsa, then serve immediately. The shells will stay crisp while toppings add cool, tangy contrast.
Notes
Pro tip: drain the beef well and don’t underbake the tortilla shells—both steps help keep them crisp after filling. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat beef in a skillet and bake tortillas briefly to re-crisp if needed. Freeze the cooked seasoned beef up to 3 months (salsa and fresh toppings do not freeze well). For a lighter option, use reduced-fat cheddar and a reduced-fat sour cream; the texture remains similar.