American Style Tacos (Printable)

Crispy shells filled with seasoned beef, fresh lettuce, cheese, and zesty salsa ready in 30 minutes.

# What You'll Need:

→ Meats

01 - 1 lb ground beef (80/20)

→ Vegetables

02 - 1 cup shredded iceberg lettuce (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 no longer pink and browned, about 5 to 7 minutes. Drain excess fat if necessary.
02 - Stir in chili powder, cumin, smoked paprika, garlic powder, onion powder, crushed red pepper flakes if using, salt, and black pepper to the browned beef, coating evenly.
03 - Pour in water and reduce heat. Simmer the mixture for 2 to 3 minutes to meld flavors and reduce liquid slightly. Remove skillet from heat.
04 - Preheat oven to 350°F (180°C) and warm taco shells for 2 to 3 minutes as per package directions.
05 - Fill each shell with the seasoned beef, then top with shredded lettuce, diced tomato, optional diced red onion, shredded cheddar cheese, and a spoonful of salsa.
06 - Serve tacos immediately to maintain crispness of shells.

# Expert Tips:

01 -
  • They come together faster than takeout, and your kitchen smells infinitely better.
  • Everyone at the table gets to build their own, so picky eaters and adventurous ones are equally happy.
  • The seasoning blend hits that sweet spot between familiar comfort and genuine flavor depth.
02 -
  • Don't skip draining the fat after browning the beef—excess grease makes the filling slide around and the shells get soggy faster.
  • The water isn't just filler; it's what allows the spices to bloom and helps them coat the beef evenly instead of burning in hot spots.
03 -
  • Brown the beef with patience—rushing it gives you gray meat instead of the caramelized edges that actually taste like something.
  • Don't skip warming the shells; a cold shell is just a sad delivery vehicle, but a warm one becomes part of the experience.
Go Back