Ingredients
Scale
- For the Beef Filling:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef (80% lean)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 1 cup tomato sauce or diced tomatoes
- For Serving:
- 8 small corn or flour tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- ½ cup shredded cheddar or Monterey Jack cheese
- ½ cup sour cream
- ¼ cup chopped fresh cilantro
- Lime wedges
Instructions
- Prepare the Beef Filling:
-
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Add the ground beef to the skillet. Cook, breaking it apart with a spoon, until browned and no longer pink, approximately 7 minutes. Drain any excess fat.
- Sprinkle in the chili powder, ground cumin, paprika, dried oregano, salt, and pepper. Stir to combine and cook for 2 minutes to allow the spices to bloom.
- Pour in the tomato sauce or diced tomatoes. Stir well, reduce the heat to low, and let the mixture simmer for 10 minutes, allowing the flavors to meld.
- Warm the Tortillas:
- While the beef mixture simmers, warm the tortillas. You can heat them in a dry skillet over medium heat for about 30 seconds on each side or wrap them in a damp paper towel and microwave for 20-30 seconds until pliable.
- Assemble the Tacos:
- Place a generous spoonful of the beef mixture onto each warm tortilla.
- Top with shredded lettuce, diced tomatoes, shredded cheese, a dollop of sour cream, and a sprinkle of chopped cilantro.
- Serve with lime wedges on the side for squeezing over the tacos.