Old School Beef Taco recipe
Recipe video above. Beef tacos - the old school way! A juicy beef filling stuffed in crispy taco shells. For the real old school experience, go with shredded iceberg lettuce, tomato and sour cream! I like to BAKE my shells with the taco meat and cheese for molten goodness, but this is optional. If y
Foto: RecipeTin Eats
Ingredients
- 10 to 12 crispy taco shells (("stand and stuff) OR soft tortillas of choice (Note 1))
- 1 tbsp oil
- 2 g arlic cloves (, minced)
- 1 onion (, finely chopped)
- 500 g / 1 lb beef (, ground / mince (Note 2))
- 2 tbsp tomato paste
- 1/4 cup / 65ml water
- 1 tsp EACH garlic powder, onion powder, dried oregano
- 2 tsp EACH cumin powder, paprika
- 1/4 tsp cayenne pepper ((adjust spiciness to taste, can skip))
- 1 tsp salt
- 1/4 tsp black pepper
- Shredded cheese ((Note 3))
- Shredded iceberg lettuce
- 2 tomatoes (, chopped)
- 1/2 red or white onion (, chopped)
- Sour cream
- Taco sauce ((optional))
- Other: coriander/cilantro (, jalapeño, hot sauce / chilli sauce, pickled chillies, salsa sauce, pico de gallo)
Steps
-
Preheat oven to 180C/350F.
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Heat oil in a large skillet over high heat. Add garlic and onion - cook 2 minutes until golden.
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Add beef and cook for 2 minutes, breaking it up as you go, until it changes from red to light brown.
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Add Taco Seasonings and cook for 2 minutes until beef is cooked through.
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Add tomato paste and water. Cook for 1 minute or until water is evaporated and you're left with a juicy not not watery beef filling.
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Place taco shells in a baking pan (I can fit 10 in). Fill with taco meat, top with cheese.
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Bake 5 to 7 minutes until cheese is melted by which time the shells with be crispy.
-
Serve tacos hot, straight out of the oven. Lay out toppings and sauces of choice on the table and let everyone assemble their own!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (21% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| to 12 crispy taco shells | 10 | - | - |
| oil | 1 tbsp | - | - |
| arlic cloves | 2 g | - | - |
| onion | 1 | - | - |
| / 1 lb beef | 500 g | - | - |
| tomato paste | 2 tbsp | Rp 12.000/kg | Rp 360 |
| / 65ml water | 0.25 cup | - | - |
| EACH garlic powder | 1 tsp | Rp 8.000/100g | Rp 400 |
| EACH cumin powder | 2 tsp | Rp 70.000/kg | Rp 700 |
| cayenne pepper | 0.25 tsp | - | - |
| salt | 1 tsp | - | - |
| black pepper | 0.25 tsp | - | - |
| Shredded cheese | - | - | - |
| Shredded iceberg lettuce | - | - | - |
| tomatoes | 2 | Rp 12.000/kg | Rp 2.400 |
| red or white onion | 0.5 | - | - |
| Sour cream | - | - | - |
| Taco sauce | - | - | - |
| Other | - | - | - |
*Estimated market prices, may vary by region
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