Ground-Beef Tacos

Ingredients

• 1 pound 85%-lean ground beef
• 1 small yellow onion, finely diced (about 1 cup)
• 2 garlic cloves, minced
• 1 tablespoon mild chili powder blend
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 1/2 cup tomato sauce
• 1/4 cup water
• 8 corn tortillas (6-inch)
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup shredded cheddar cheese (2 ounces)
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into 8 wedges
• 1/2 cup prepared salsa, optional

Method

1. 1

   Step 1. Plan for about 35 minutes: 15 minutes of preparation and 20 minutes on the stove. Set out a 12-inch skillet, a second dry skillet for tortillas, and an instant-read thermometer. Prepare the toppings first and keep them away from the raw-beef work area. This recipe makes eight Tex-Mex-style tacos.

2. 2

   Step 2. Set the large skillet over medium-high heat. Press the beef into a broad layer and leave undisturbed for 2–3 minutes to brown underneath. Break into small crumbles, add the yellow onion, and cook for 5–6 minutes more, stirring until the onion softens. Spoon off excess fat, leaving about 1 tablespoon in the pan to carry the spices. Do not use color alone to decide when the beef is safe.

3. 3

   Step 3. Stir in the garlic, chili powder, cumin, paprika, oregano, salt, and pepper for 30 seconds. Add the tomato sauce and measured water, scraping up the browned bits. Lower the heat and simmer for 5–7 minutes, stirring, until the filling is moist but no longer watery. Gather a thick mound of beef and insert the thermometer into its center without touching the skillet; check several spots for at least 160°F.

4. 4

   Step 4. While the filling simmers, heat the second skillet over medium heat. Warm the tortillas in batches for 20–30 seconds per side, just until flexible. Wrap them in a clean towel as they finish so they do not dry out. If using a single skillet, warm them after transferring the finished filling to a covered serving bowl.

5. 5

   Step 5. Divide the beef evenly among the eight tortillas. Add the lettuce, tomatoes, cheddar, red onion, and cilantro, then serve with lime wedges and the optional salsa. Assemble only as many as you will eat immediately so the tortillas stay intact. Chill leftover filling in a shallow container within 2 hours and reheat to 165°F before serving again.