Ingredients
1⅓ lb ground beef, preferably chuck and lean
5½ oz red onions, minced
¼ cup beef broth
1½ tbsp olive oil
2 tsp taco seasoning
2 tsp chili powder
½ tsp garlic powder
½ tsp paprika
¼ tsp ground cumin,
Salt and ground black pepper , to taste
flour tortillas, or corn tortillas
1 cup cheddar cheese, grated
1 cup green ice lettuce, or any lettuce of your choice, shredded
1 cup sour cream, preferably in a squeeze bottle
6 oz tomatoes, preferably Roma’s, deseeded and chopped fine
⅓ cup nacho chips, crushed
Cooking spray
Preparation
Heat up your oil in a skillet over medium-high heat. Add the beef and saute for roughly 8 to 10 minutes until caramelized. Stir occasionally.
Reduce heat to medium-low and drain any excess oils as needed. Add the onions and saute briefly.
Add taco seasoning, chili and garlic powders, paprika, and cumin. Roast briefly.
Add beef broth and simmer for roughly 15 minutes until the beef has absorbed all of the liquid.
Season with salt and pepper to taste. Adjust accordingly and set aside.
Heat up a clean skillet over low heat and grease with cooking spray.
Warm your tortillas by placing this onto a dry hot skillet, then once seared flip to sear the other side, roughly 15 seconds total. Set aside.
Spoon ¼ cup of spiced beef in the center of each tortilla.
Sprinkle roughly ½ ounce of tomatoes, ½ ounce of shredded lettuce, and 2 tablespoons of grated cheese.
Drizzle roughly 1 tablespoon of sour cream and sprinkle roughly 1 teaspoon of crushed chips. Repeat until you have assembled all your tacos. Serve!
