These ground beef tacos are seasoned with a mix of cumin, chili powder, paprika and oregano that gives them the right balance of heat.
- 1 tablespoon canola oil
- 1 medium white onion, roughly chopped
- 1 garlic clove, minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 pound ground beef
- 1–14-1/2 ounce can diced fire-roasted tomatoes
- 8 hard taco shells, warmed
- Toppings: chopped lettuce, diced tomatoes, sour cream, shredded cheddar and monterey jack cheese
- Heat the oil in a large skillet over medium high heat. Sauté the onions until they start to soften, about 4 minutes. Stir in the garlic, cumin, chili powder, paprika, oregano, salt and pepper and cook until fragrant, about 1 minute.
- Add the ground beef and cook, breaking it up with a spoon, until it is no longer pink, about 5-6 minutes. Stir in the tomatoes and simmer for 10 minutes until thickened.
- Spoon the meat into the taco shells and add the toppings.
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