American-Style Crispy Tacos (Printable Version)

Crispy shells with seasoned beef, fresh veggies, cheddar, and salsa for a quick flavorful meal.

# What You Need:

→ Meats

01 - 1 lb ground beef (80/20 fat ratio)

→ Vegetables

02 - 1 cup shredded iceberg lettuce
03 - 1 medium tomato, diced
04 - 1 small red onion, finely diced (optional)

→ Seasonings

05 - 1 tablespoon chili powder
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/4 teaspoon crushed red pepper flakes (optional)
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

→ Other

13 - 8 crunchy taco shells
14 - 1 cup shredded cheddar cheese
15 - 1/2 cup prepared salsa
16 - 1/4 cup water
17 - 2 tablespoons vegetable oil

# Step-by-Step Guide:

01 - Heat vegetable oil in a large skillet over medium-high heat. Add ground beef, breaking it up with a spatula, and cook until browned and cooked through, about 5 to 7 minutes. Drain excess fat as needed.
02 - Stir in chili powder, ground cumin, smoked paprika, garlic powder, onion powder, crushed red pepper flakes if using, salt, and black pepper to coat the beef evenly.
03 - Pour in water and simmer for 2 to 3 minutes, allowing flavors to meld and liquid to reduce slightly. Remove skillet from heat.
04 - Heat taco shells as directed on package, typically 2 to 3 minutes in a preheated 350°F (180°C) oven.
05 - Fill each shell with seasoned beef, then top with shredded lettuce, diced tomato, optional diced red onion, shredded cheddar cheese, and a spoonful of salsa.
06 - Serve immediately to maintain shell crispness.

# Expert Advice:

01 -
  • Everything comes together in half an hour, so you're never stuck in the kitchen when you'd rather be at the table.
  • The spice blend creates layers of flavor without needing a dozen jars, just a handful of staples you probably already own.
  • Everyone builds their own taco, which means picky eaters and adventurous ones both leave happy.
  • Leftovers reheat beautifully, and the seasoned beef works just as well in quesadillas or over rice the next day.
02 -
  • Drain the excess fat after browning the beef if your skillet is swimming in grease, or the seasoning will slide off and pool at the bottom instead of coating the meat.
  • Don't skip warming the taco shells, because cold shells crack apart the moment you try to fill them, and no one wants a pile of broken pieces on their plate.
  • Add the water after the spices so the liquid helps them bloom and distribute evenly, turning the beef into something that tastes intentional rather than dusty.
03 -
  • Press the beef into an even layer in the skillet and let it sit untouched for a full minute before stirring, that crust adds flavor you can't get by constantly moving it around.
  • Grate your own block of cheddar instead of using pre-shredded, it melts smoother and tastes sharper, and the extra thirty seconds are worth it.
  • Taste the seasoned beef before you fill the shells and adjust the salt or spice level while it's still in the pan, because once it's assembled, you've lost your chance to fix it.
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