Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup beef broth
  • 8 corn tortillas
  • 1 tbsp vegetable oil
  • 1 cup sharp cheddar cheese, shredded
  • 2 cups romaine lettuce, shredded
  • 1 medium tomato, diced
  • 1/2 cup sour cream
  • 1 lime, cut into wedges

Instructions:

  1. Heat a large cast iron skillet or non-stick pan over medium-high heat. Add the ground beef in a flat layer and leave it untouched for 3 minutes until a dark brown crust forms.
  2. Flip the meat and break it into small chunks using a wooden spoon or meat masher. Cook until no pink remains.
  3. Add the diced onion to the skillet and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
  4. Sprinkle the pre-mixed spice blend (chili powder, cumin, paprika, oregano, garlic powder, salt, and pepper) over the beef and stir constantly for 1 minute to bloom the spices in the fat.
  5. Pour in the beef broth. Lower the heat to medium-low and simmer for 5-7 minutes until the liquid reduces into a thick, glossy glaze that clings to the meat.
  6. Heat vegetable oil in a separate pan to warm the corn tortillas or toast hard taco shells. Assemble the tacos by filling shells with the seasoned beef and topping with shredded cheddar, romaine lettuce, diced tomato, and a dollop of sour cream. Serve with lime wedges.