MVP Beef Tacos Cheese (Print)

Seasoned beef combined with melted cheese and fresh toppings, ready in 30 minutes for easy serving.

# What You Need:

→ Beef Filling

01 - 1 lb ground beef (80/20 recommended)
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp olive oil
05 - 2 tbsp tomato paste
06 - 1/2 cup beef broth or water
07 - 2 tsp chili powder
08 - 1 tsp ground cumin
09 - 1 tsp smoked paprika
10 - 1/2 tsp dried oregano
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper

→ Tacos & Toppings

13 - 8 small taco shells (corn or flour)
14 - 1 cup shredded cheddar cheese (or Mexican blend)
15 - 1 cup shredded lettuce
16 - 1 medium tomato, diced
17 - 1/4 cup sour cream
18 - 1/4 cup chopped fresh cilantro
19 - 1 jalapeño, sliced (optional)
20 - Lime wedges, for serving

# How To Make It:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 2 minutes until softened.
02 - Add minced garlic and cook for 30 seconds until fragrant.
03 - Add ground beef, breaking it up with a spatula. Cook until browned, about 5 minutes. Drain excess fat if needed.
04 - Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute.
05 - Pour in beef broth and simmer for 5 minutes until thickened. Adjust seasoning if needed.
06 - Meanwhile, warm taco shells in a dry skillet or oven according to package instructions.
07 - Fill each taco shell with beef filling. Top with shredded cheese, lettuce, tomato, sour cream, cilantro, and jalapeño slices if using.
08 - Serve immediately with lime wedges.

# Expert Advice:

01 -
  • The seasoning blend hits that perfect balance between smoky and bright, like something from a taco truck but better
  • Everything comes together in 30 minutes flat, making it your weeknight savior when energy is low but standards are high
  • The cheese-to-meat ratio is carefully calculated for maximum satisfaction in every bite
02 -
  • Let the meat rest in the pan off-heat for 2 minutes after simmering—the sauce thickens and clings better
  • Warm shells in a dry skillet rather than the microwave, which makes them tough instead of pliable
  • Cheese goes on first while the meat is hot so it melts, then cold toppings on top
03 -
  • Add a teaspoon of cocoa powder or dark brown sugar to deepen the sauce without making it sweet
  • Mix a little lime juice into the sour cream for brightness that cuts through the rich beef

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