American-Style Crispy Tacos (Print Version)

Crispy shells stuffed with seasoned beef, fresh vegetables, cheddar, and zesty salsa for easy dining.

# Needed Ingredients:

→ Meats

01 - 1 pound ground beef (80/20 blend)

→ 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

# How-To Steps:

01 - Heat vegetable oil in a large skillet over medium-high heat. Add ground beef and cook, breaking into crumbles, until browned and fully cooked, about 5 to 7 minutes. Drain excess fat as needed.
02 - Incorporate chili powder, cumin, smoked paprika, garlic powder, onion powder, crushed red pepper flakes if using, salt, and black pepper. Stir thoroughly to evenly coat the beef.
03 - Pour in water and reduce heat to medium-low. Simmer the mixture for 2 to 3 minutes, allowing flavors to meld and liquid to reduce slightly. Remove from heat.
04 - Preheat oven to 350°F (180°C). Warm taco shells for 2 to 3 minutes according to package instructions to achieve crispness.
05 - Fill each taco shell with seasoned beef. Top with shredded lettuce, diced tomato, optional diced red onion, shredded cheddar cheese, and a spoonful of salsa.
06 - Serve immediately while shells are crisp to enjoy optimal texture and flavor.

# Expert Suggestions:

01 -
  • The seasoning blend hits different when you're the one building these tacos—it feels like you actually know what you're doing in the kitchen.
  • Kids, adults, picky eaters, adventurous ones—everyone finds something to love here because you control what goes inside.
  • Thirty minutes from thought to table means you can feed people on nights when you have zero energy for fussing.
02 -
  • Draining excess fat from the beef is actually important; too much grease makes everything slide around and the shells get soggy faster.
  • The water in the final step isn't filler—it's what transforms a pile of seasoned meat into something that actually tastes like seasoned tacos instead of just spicy beef.
03 -
  • A squeeze of fresh lime over the finished taco brightens everything in a way that sounds small but changes the whole flavor story.
  • Warming your taco shells in the oven instead of the microwave keeps them crispy instead of turning them into little cardboard tubes.
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