Legendary beef tacos
- Preparation 25 min
- Cooking 20 min
- Servings 4 to 6
- Freezing Absolutely
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🌮 The tacos that change the game with melted cheese at the bottom
These legendary beef tacos deserve their name thanks to a simple but brilliant trick: cheddar cheese melted directly in the bottom of the shells before filling them. This creamy layer sticks the spicy meat to the crispy shell and creates a flavorful base that prevents everything from falling apart at the first bite. The ground beef cooks with onions, garlic and Italian-spiced tomato sauce, then seasons generously with smoked paprika, cumin and oregano. The result: a rich and spicy filling that explodes in your mouth without being overwhelming.
🧀 Tacos that hold together and truly satisfy
This recipe easily feeds 4 to 6 people and prepares in less than 45 minutes from start to finish. The taco shells with flat bottoms stay stable on the baking sheet while they gratinate in the oven, then on the plate while you devour them. The crispy curly lettuce brings essential freshness that contrasts with the hot meat and melted cheese, while the fresh tomatoes add a juicy touch. A simple but spectacular tex-mex meal that pleases children and adults alike.
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🧀 Melt the cheese in the shells before filling
This crucial step creates a sticky base that keeps the filling in place and prevents the tacos from falling apart. The melted cheese acts as a flavorful glue between the crispy shell and the spicy meat. Skipping this step gives tacos that collapse at the first bite.
🥩 Drain the fat completely after cooking the meat
Medium-lean ground beef releases a lot of fat during cooking. Draining thoroughly before adding the tomato sauce avoids an oily filling that soaks the shells and drips everywhere. A well-drained mixture stays firm and flavorful without being greasy.
🔥 Cook the meat over high heat to brown it well
Cooking ground beef over high heat creates beautiful golden coloring that develops deep caramelized flavors. Heat that’s too low makes the meat boil in its juice rather than sear. Breaking the meat into small pieces during cooking ensures uniform texture.
🌮 Use taco shells with flat bottoms
Shells with flat bottoms stand up on their own during gratinating in the oven and on the plate during the meal. This stability makes filling much easier and prevents taco disasters that fall and empty. Traditional rounded shells create unnecessary stress.
🥬 Garnish generously with fresh lettuce and tomatoes
Crispy curly lettuce and juicy tomatoes bring essential freshness that balances the richness of the meat and cheese. This touch of fresh vegetables transforms heavy tacos into a complete and satisfying meal. Don’t skimp on these final garnishes.
Ingredients
- 10 taco shells with flat bottoms
- 1 brick (270 g / 9.5 oz) medium-sharp cheddar cheese, shredded
- 1 small yellow onion, finely chopped
- 3 garlic cloves, finely chopped
- Olive oil
- 850 g (1.9 lb / 30 oz) medium-lean ground beef
- 1 cup (250 ml) Hunts tomato sauce with onions and spices
- 1 tsp (5 ml) smoked paprika
- 1 tsp (5 ml) cumin
- 1 tsp (5 ml) dried oregano
- Curly lettuce, coarsely chopped
- 1 large tomato, diced
- Salt and pepper from the mill
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Preparation
- Preheat the oven to 350°F (175°C).
- In a baking dish or sheet, place the taco shells and distribute half the cheese in the bottom of the shells. Place in the oven and bake about 5 minutes or until the cheese is melted. Set aside.
- In a large pan heated over medium heat, put the onion, garlic and drizzle with olive oil. Cook 3 to 4 minutes while stirring.
- Increase to high heat, add the meat then salt and pepper. Cook for 7 to 8 minutes or until the meat is cooked. Break the meat into pieces. Drain the fat.
- Lower to medium heat and add the tomato sauce, paprika, cumin, dried oregano, salt and pepper then mix. Cook 3 to 4 minutes while stirring.
- Fill the tacos with the meat mixture, garnish with lettuce and tomato and bury with the remaining cheese.
Yes, cook the meat up to 3 days ahead and store in the refrigerator in an airtight container. Reheat gently over medium heat before filling the tacos. Cooked meat also freezes up to 3 months. Thaw in the fridge overnight.
Absolutely. Ground pork, ground turkey, ground chicken or a beef-pork mix work perfectly. The cooking time remains the same. For a vegetarian version, use cooked lentils, mashed black beans or textured vegetable protein.
Start with the indicated amounts for a moderate spice level. Add chili powder, chopped jalapeño or more smoked paprika for more kick. For a milder version, reduce the cumin and omit the smoked paprika.
Yes, but adapt the technique. Heat soft tortillas in the pan, garnish with shredded cheese then melt for a few seconds. Add the meat and garnishes. Soft tortillas create a different but equally delicious experience.
Sour cream, guacamole, pickled jalapeños, fresh cilantro, salsa, green onions, sliced radishes or crumbled cotija cheese beautifully complement these tacos. Creating a taco bar allows everyone to customize according to their tastes.
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