Beef Taco Night Hard Shells (Printable Version)
Savory beef filling in crispy shells topped with cheese, lettuce, and tomatoes for a fun family meal.
# Ingredient List:
→ Beef Filling
01 - 1 lb ground beef (80/20 recommended)
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 2 tbsp tomato paste
05 - 1/2 cup beef broth or water
06 - 2 tsp chili powder
07 - 1 tsp ground cumin
08 - 1/2 tsp smoked paprika
09 - 1/2 tsp dried oregano
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
→ Taco Shells
12 - 8–10 hard taco shells
→ Toppings
13 - 1 cup shredded iceberg lettuce
14 - 1 cup diced tomatoes
15 - 1 cup shredded cheddar cheese
16 - 1/2 cup sour cream
17 - 1/4 cup sliced black olives
18 - 1/4 cup sliced jalapeños
19 - 1/4 cup chopped fresh cilantro
20 - 1 lime, cut into wedges
# Directions:
01 - Preheat oven to 350°F. Place hard taco shells on a baking sheet and warm for 5–7 minutes, or according to package instructions.
02 - Heat a large skillet over medium heat. Add ground beef and cook, breaking it up with a spatula, until browned, about 5–6 minutes. Drain excess fat if needed.
03 - Add diced onion to the skillet and cook for 2 minutes until softened. Stir in minced garlic and cook for 30 seconds.
04 - Mix in tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1 minute, stirring to coat the beef evenly.
05 - Pour in beef broth or water. Reduce heat to low and simmer for 5–7 minutes, stirring occasionally, until most of the liquid has evaporated and the mixture is thick and saucy. Taste and adjust seasoning.
06 - Fill each warm taco shell with a generous spoonful of beef mixture. Top with lettuce, tomatoes, cheddar cheese, and any other desired toppings.
07 - Serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- It comes together in under 35 minutes, which means weeknight victory.
- The seasoning blend hits that perfect sweet spot between familiar and flavorful without being complicated.
- Everyone at the table gets to customize their own plate, so nobody's arguing about toppings.
02 -
- Don't skip draining excess fat from the beef—too much grease makes the filling slide around and ruins the textural experience.
- The simmering step is where the magic happens; rushing it means watery filling instead of that perfect clingy consistency.
- Taste and adjust seasoning before serving because salt and spice levels vary depending on your beef and broth brands.
03 -
- Make the beef filling ahead of time and reheat it gently—it actually tastes better the next day when the spices have time to settle and meld.
- If your shells are stale, the warming step becomes even more crucial; that gentle heat in the oven revives them in a way nothing else can.