American Style Tacos (Printable)

Crispy shells with seasoned beef, fresh lettuce, cheese, and salsa for a flavorful meal.

# What You Need:

→ Meats

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

→ Vegetables

02 - 1 cup shredded iceberg lettuce (about 60 g)
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 (100 g)
15 - 1/2 cup prepared salsa (120 ml)
16 - 1/4 cup water (60 ml)
17 - 2 tablespoons vegetable oil

# How-To:

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

# Expert Tips:

01 -
  • They come together in under 30 minutes, which means dinner on a busy night instead of takeout.
  • The seasoning blend is bold enough to taste homemade but familiar enough that everyone at the table will actually eat them.
  • You control exactly what goes inside, so picky eaters can't complain about mystery ingredients.
02 -
  • Don't skip draining excess fat after browning the beef—too much grease makes the tacos soggy and heavy, and that's a waste of good shells.
  • The water isn't filler; it's essential for dissolving and distributing the spices evenly so you don't end up with pockets of dry seasoning.
  • Warm your shells right before assembling, not five minutes earlier, because they lose their crisp and start getting chewy.
03 -
  • Buy ground beef the day you plan to cook, because fresher meat browns better and tastes cleaner.
  • If you want the shells to stay crispy longer, line the bottom of each one with lettuce so the moisture from the beef doesn't soften them as fast.
  • A squeeze of fresh lime over everything right before eating transforms these from casual weeknight food into something that tastes bright and intentional.
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