Classic Ground Beef Hardshell Tacos
User Reviews
3.9
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2
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Calories
731 kcal
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Course
Main Course
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Cuisine
Mexican
Classic Ground Beef Hardshell Tacos
Description
The recipe starts by sautéing chopped onion in oil, then adding ground beef to brown. Minced garlic, chipotle pepper, adobo sauce, and chili powder are stirred in to create a smoky, mildly spicy seasoning. Optional dashes of cumin, oregano, and black pepper add subtle herbal notes as desired. The meat simmers with a small amount of water to blend flavors thoroughly.
Corn tortillas are warmed and lightly brushed with neutral oil before being draped over oven racks and baked until crisp but still slightly pliable, preventing breakage when filled. The tacos are filled with the seasoned ground beef and then topped with fresh diced tomatoes, chopped lettuce, shredded cheese, and optionally guacamole to add freshness, creaminess, and texture contrasts.
This dish balances smoky, savory meat with crisp taco shells and fresh vegetable toppings. It’s suitable for casual meals where assembling tacos individually allows for customization of fillings and toppings.
Allow pulling the shells from the oven before they turn fully brown to keep some flexibility and ease of eating. The seasoning may be adjusted to moderate cumin and oregano flavors if preferred.
Ingredients
- 1/2 lb ground beef
- 6-8 corn tortillas
- 1/2 onion
- 1 garlic clove
- 1 chipotle in adobo
- 1 Tablespoon adobo sauce
- 1-2 teaspoons chili powder (I used crushed New Mexican)
- 1/4 teaspoon salt plus more to taste
- cumin optional, dash
- oregano optional, dash
- black pepper dash
- 2 tomato
- lettuce fresh
- Monterey jack cheese (or Mozzarella)
- guacamole (optional)
Instructions
- Roughly chop 1/2 onion. Saute the onion in a dollop of oil over medium-high heat for a few minutes.
- Add the ground beef and cook until browned. Drain any fat if you want. Add 1 clove minced garlic and saute briefly. Add 1 minced chipotle, 1 Tablespoon adobo sauce, and 1-2 teaspoons chili powder. You can optionally add dashes of cumin, oregano and black pepper.
- Add 1/4 teaspoon of salt and a couple Tablespoons of water. Let simmer over medium heat. By the time you gather all the taco fixings the meat will be ready. Take a final taste for seasoning (I added another generous pinch of salt to this batch).
- If you want to bake the taco shells, start by warming up the corn tortillas in the oven or microwave. Lightly brush them with a neutral oil (or cooking spray) and drape over two oven rungs for 10-12 minutes at 375F.
- Serve the tacos with diced tomatoes, chopped lettuce, shredded cheese and guacamole (optional). You can also serve them with a freshly made Salsa.
Notes
- Avoid using too much cumin and oregano to prevent overpowering the other flavors.
- Remove taco shells from the oven before they are fully browned to keep them slightly pliable.
- The recipe yields 6 to 8 tacos, adjust ingredient quantities as needed for different serving sizes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 731 kcal
% Daily Value*
| Calories | 731kcal | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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