Beef Tacos with Sour Cream (Printable Version)

Juicy ground beef in crispy shells with fresh veggies and tangy sour cream topping.

# What You Need:

→ Beef Filling

01 - 1 lb ground beef (80/20 fat ratio)
02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced
04 - 2 tsp chili powder
05 - 1 tsp ground cumin
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1/4 cup tomato sauce or salsa
11 - 1/4 cup water

→ Taco Assembly

12 - 8 crispy taco shells or small flour tortillas
13 - 1 cup shredded lettuce
14 - 1 cup diced tomatoes
15 - 1/2 cup shredded cheddar or Monterey Jack cheese
16 - 1/2 cup sour cream
17 - 1/4 cup chopped fresh cilantro (optional)
18 - 1 small jalapeño, thinly sliced (optional)
19 - Lime wedges for serving

# How to Make It:

01 - Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned, approximately 5 minutes.
02 - Add the diced onion to the skillet and cook for 2 to 3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds.
03 - Sprinkle chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper over the beef mixture. Stir thoroughly to combine.
04 - Pour in the tomato sauce or salsa and water. Simmer for 3 to 4 minutes, stirring occasionally, until the liquid is mostly absorbed. Adjust seasoning to taste and remove from heat.
05 - Heat the taco shells or tortillas according to package instructions until crisp and warm.
06 - Fill each taco shell with the beef mixture, then top with shredded lettuce, diced tomatoes, cheese, and a generous dollop of sour cream. Garnish with cilantro and sliced jalapeño if desired. Serve with lime wedges.

# Expert Tips:

01 -
  • Everything cooks in one skillet, so cleanup is almost nonexistent.
  • The seasoning blend turns ordinary ground beef into something crave-worthy without any packets.
  • You can set out all the toppings and let everyone build their own perfect taco.
  • It takes half an hour from start to finish, even if youre moving slow.
02 -
  • Drain the beef only if theres more than a tablespoon of fat pooling in the pan, a little fat keeps the filling moist.
  • Taste the beef after simmering and adjust the salt or spice, every batch is a little different.
  • Warm the shells right before serving or they lose their crunch and get chewy.
  • Set out all the toppings in small bowls so everyone can customize their own tacos.
03 -
  • Let the beef sit undisturbed for a minute between stirs so it gets a golden crust instead of steaming.
  • Shred your own cheese from a block, the pre-shredded kind has anti-caking agents that keep it from melting smoothly.
  • Toast the spices in the dry pan for thirty seconds before adding the beef for even deeper flavor.
  • Keep a few extra taco shells on hand because someone always breaks one or comes back for seconds.

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