Beef Taco Night Hard Shells (Printable)
Seasoned beef with fresh toppings in crunchy hard shells, ready in 35 minutes for a fun dinner.
# What You’ll Need:
→ Beef Filling
01 - 1 lb ground beef
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 2 tbsp tomato paste
05 - 1/2 cup beef broth or water
06 - 2 tsp chili powder
07 - 1 tsp ground cumin
08 - 1/2 tsp smoked paprika
09 - 1/2 tsp dried oregano
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
→ Taco Shells
12 - 8-10 hard taco shells
→ Toppings
13 - 1 cup shredded iceberg lettuce
14 - 1 cup diced tomatoes
15 - 1 cup shredded cheddar cheese
16 - 1/2 cup sour cream
17 - 1/4 cup sliced black olives
18 - 1/4 cup sliced jalapeños
19 - 1/4 cup chopped fresh cilantro
20 - 1 lime, cut into wedges
# How To Make It:
01 - Preheat oven to 350°F. Arrange hard taco shells on a baking sheet and warm in the oven for 5–7 minutes.
02 - Heat a large skillet over medium heat. Add ground beef and cook, breaking it up with a spatula, until browned, about 5–6 minutes. Drain excess fat if necessary.
03 - Add the diced onion to the skillet and cook for 2 minutes until softened. Stir in the minced garlic and cook for 30 seconds.
04 - Mix in the tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1 minute, stirring constantly to coat the meat.
05 - Pour in the beef broth or water. Reduce heat to low and simmer for 5–7 minutes, stirring occasionally, until the liquid has reduced and the mixture is saucy.
06 - Fill each warm taco shell with a generous spoonful of the beef mixture. Top with lettuce, tomatoes, cheddar cheese, and other desired toppings.
07 - Serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- Everyone gets to customize their own taco, so there's no arguing about toppings.
- The whole thing comes together in under 35 minutes, which means weeknight victory.
- The beef gets deeply seasoned and slightly saucy without tasting like a spice packet.
- Your kitchen smells amazing while it's cooking, and that's half the fun.
02 -
- If you skip draining the excess fat from the beef, your filling becomes greasy and slides around inside the shell; brown it well and pour off what pools at the edges.
- Don't let that beef broth evaporate completely or you'll end up with a dry, dense filling instead of one that clings to the meat and stays moist.
03 -
- Brown your beef over medium heat and let it sit for a few seconds between stirring; this builds crust and flavor instead of steaming the meat.
- Taste your beef mixture before serving and adjust the salt—the difference between under-seasoned and perfect is sometimes just half a teaspoon.