Ingredients
1 lb ground beef
1 tsp salt
1/2 tsp black pepper
2 tsp chili powder
1 tsp garlic powder
1/4 tsp smoked paprika
1 tsp cumin
1/8 tsp cayenne pepper powder
2 tbsp tomato paste
1 tbsp water
3 cups shredded Mexican cheese blend
12 street taco size white corn tortillas (about 5.5” in diameter)
Instructions
- Preheat the oven to 425°F (220°C).
- In a small bowl, combine salt, black pepper, chili powder, garlic powder, smoked paprika, cumin, and cayenne pepper powder.
- In a separate bowl, mix tomato paste and water together, setting aside.
- Heat a frying pan over medium heat and add the ground beef. Cook for about 5 minutes, breaking the meat into crumbles as it browns.
- Reduce heat to medium-low, then add the spice mixture and the tomato paste and water to the beef. Mix well and cook for another 2-3 minutes until fully cooked.
- Line a baking sheet with parchment paper and lay 6 corn taco shells on the sheet. Sprinkle with shredded cheese.
- Add about 2 tbsp of the taco meat mixture to each shell.
- Place the baking sheet in the oven and bake for 3 minutes.
- Remove the tacos from the oven and fold them in half. Press down lightly to ensure they stay folded.
- Return the tacos to the oven and bake for an additional 5 minutes.
- Repeat steps 7-10 for the remaining 6 tacos.
- Allow the tacos to cool slightly before adding your favorite toppings and enjoy!
Notes
- Use flour tortillas for a different texture or flavor.
- Customize the cheese with your preferred type, such as cheddar, Monterey Jack, or pepper jack.
- To add spice, top with jalapeños or drizzle with hot sauce.
- Freeze for up to 3 months and reheat in the oven or microwave for a quick meal.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 3 tacos
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
