Method
- 01
Preheat your oven to 325°F. Arrange your taco shells standing upright on a sheet pan and warm them for 5–7 minutes until crisp and heated through. Remove and set aside.
- 02
While the shells warm, heat a cast iron skillet over medium-high heat. Add your ground beef and break it apart with a wooden spoon into small crumbles. Cook for 5–6 minutes until fully browned with no pink remaining. Drain excess fat, leaving about 1 tsp in the pan for flavor.
- 03
Reduce heat to medium. Add your chili powder, cumin, garlic powder, onion powder, smoked paprika, dried oregano, cayenne (if using), salt, and black pepper to the beef. Stir well to coat every bit of meat in the seasoning. Toast the spices for about 1 minute until fragrant.
- 04
Add your tomato paste and stir it into the meat, cooking for another 30 seconds. Pour in your water and stir to combine. Simmer for 2–3 minutes until the sauce thickens and coats the beef. Remove from heat.
- 05
While the meat simmers, prep your toppings: shred your lettuce, dice your tomato, slice your jalapeño, and cut your lime into wedges. Arrange them all in small bowls for easy assembly.
- 06
To assemble, spoon a generous portion of the seasoned beef into each warm taco shell, filling it about halfway. Immediately top with your Mexican cheese blend so it melts slightly over the hot meat.
- 07
Layer on your shredded lettuce, diced tomato, a dollop of sour cream, jalapeño slices, and a sprinkle of fresh cilantro. Serve immediately with lime wedges on the side for squeezing over the top.
