Ingredients:

  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1/2 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp mild chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 cup beef broth
  • 1 tsp cornstarch
  • 8-12 soft flour tortillas or hard corn shells
  • 1 cup shredded mild cheddar cheese
  • 2 cups shredded iceberg lettuce
  • 1 medium tomato, diced

Instructions:

  1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and spread it in an even layer, searing undisturbed for 3 minutes to create a brown crust. Break the meat into small crumbles and cook until no longer pink; drain excess grease if necessary.
  2. Lower the heat to medium. Stir in the diced onions and cook for 3 minutes until translucent. Add the minced garlic, chili powder, ground cumin, smoked paprika, salt, black pepper, and garlic powder. Stir constantly for 60 seconds to bloom the spices.
  3. In a small bowl, whisk the cornstarch into the beef broth until smooth. Pour the slurry into the skillet and simmer for 3–5 minutes, stirring occasionally, until the liquid reduces into a glossy sauce that coats the beef.
  4. Remove from heat and assemble the tacos by filling tortillas or shells with the beef mixture and topping with shredded cheddar cheese, shredded iceberg lettuce, and diced tomato.