Weeknight Beef Tacos
Crisp taco shells filled with warmly seasoned beef, crunchy lettuce, cheddar and salsa make a classic family dinner in just 20 minutes.
7 min
Prep
13 min
Cook
4
Serves
505
Calories
Macros · per serving
34g protein
30g carbs
28g fat
Ingredients
For 4 servings
- 1 pound lean ground beef
- 1 onion
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 tablespoon tomato paste
- ⅓ cup water
- 12 crunchy corn taco shell
- 4 ounce cheddar cheese
- 2 cup iceberg lettuce
- ¾ cup salsa
Instructions
- 1
Heat the oven to 350°F (175°C). Finely chop the onion, grate the cheddar and thinly shred the lettuce to make 2 cups.
- 2
Heat a large skillet over medium-high heat. Add the beef and onion and cook for 7–8 minutes, breaking the beef into small crumbles, until browned and cooked through, 160°F (71°C).
- 3
Stir in the chili powder, cumin, garlic powder, salt and tomato paste. Cook for 1 minute, then add ⅓ cup water. Reduce the heat to medium-low and simmer for 3 minutes, stirring occasionally, until saucy but not watery.
- 4
Meanwhile, arrange the taco shells on a baking sheet and warm in the oven for 5 minutes.
- 5
Divide the beef among the warm shells, then top with the lettuce, cheddar and salsa. Serve immediately, allowing 3 tacos per person.
Cook it this week.
NeatEat plans Weeknight Beef Tacos — and the rest of your week — around your budget, groceries included.