Hard-shell tacos with taco-spiced filling, shredded cheese, lettuce, and sour cream
Ingredients
1 tablespoon neutral oil, such as canola, grapeseed, or vegetable
1 small yellow onion, diced (1/2 cup)
1 pound lean ground beef
2 tablespoons tomato paste
1 (1-ounce) packet or 3 tablespoons taco seasoning
1 cup water
12 crunchy taco shells
1 beefsteak tomato, diced (1 cup)
1 small ripe avocado, diced (optional)
1/4 medium head iceberg lettuce, shredded
Shredded cheddar, Monterey, Colby, or Mexican blend cheese
Sour cream
Instructions
Arrange a rack in the middle of the oven and heat the oven to 350°F.
Heat 1 tablespoon neutral oil in a large skillet over high heat until shimmering. Add 1 diced small yellow onion and cook, stirring occasionally, until translucent and slightly softened, about 4 minutes. Add 1 pound lean ground beef and cook, breaking it up into small pieces with a wooden spoon, until cooked through and browned, 6 to 8 minutes. Add 2 tablespoons tomato paste and 1 (1-ounce) packet taco seasoning. Cook until fragrant and the tomato paste is slightly darkened, about 2 minutes.
Add 1 cup water and scrape up the browned bits from the bottom of the skillet, and bring to boil. Reduce heat to maintain a simmer and cook until the liquid has almost completely evaporated, about 10 minutes. Meanwhile, prepare the toppings.
Arrange 12 crunchy taco shells in a single layer on a rimmed baking sheet and bake for 5 minutes.
Divide the taco meat between the shells (about 2 heaping tablespoons each). Serve with 1 diced beefsteak tomato, 1 diced small ripe avocado if using, 1/4 shredded medium head lettuce, shredded cheese, and sour cream for topping.
