Beef Tacos Hard Shells (Printable)
Savory ground beef with crisp shells, fresh vegetables, and creamy toppings for a classic handheld dish.
# What You'll Need:
→ Beef Filling
01 - 1 lb ground beef (80/20 lean-to-fat ratio)
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp tomato paste
05 - 1/2 cup beef broth or water
06 - 2 tsp chili powder
07 - 1 tsp ground cumin
08 - 1 tsp smoked paprika
09 - 1/2 tsp dried oregano
10 - 1/2 tsp salt, or to taste
11 - 1/4 tsp black pepper
12 - 1/4 tsp cayenne pepper (optional)
→ Taco Shells
13 - 8 hard taco shells
→ Toppings
14 - 1 cup shredded iceberg lettuce
15 - 1 cup diced tomatoes
16 - 1 cup shredded cheddar cheese
17 - 1/2 cup sour cream
18 - 1/4 cup chopped fresh cilantro
19 - 1/4 cup sliced black olives (optional)
20 - Lime wedges, for serving
# How to Make It:
01 - In a large skillet over medium heat, cook ground beef until it begins to brown, about 4 minutes, breaking it up with a spoon.
02 - Add finely chopped onion and cook for 3 minutes until softened. Stir in minced garlic and cook for an additional 1 minute.
03 - Mix in tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper if using. Cook for 1 minute while stirring.
04 - Pour in beef broth or water, scraping up browned bits from the skillet. Simmer for 5 to 7 minutes until the mixture thickens. Adjust seasoning to taste.
05 - Preheat oven to 350°F (175°C). Arrange hard taco shells on a baking sheet and warm for 5 minutes until crisp.
06 - Fill each shell with beef mixture. Top with shredded lettuce, diced tomatoes, cheddar cheese, sour cream, chopped cilantro, sliced olives if desired, and a squeeze of lime. Serve immediately.
# Expert Hacks:
01 -
- The beef simmers down into something rich and perfectly spiced without requiring a long ingredient list or exotic items.
- Everything comes together in under 30 minutes, which means you can feed hungry people without spending your whole evening in the kitchen.
- Hard shells have that satisfying crunch that soft tortillas simply can't match, and they're fun to eat without feeling fussy.
02 -
- Don't skip warming the taco shells in the oven; a cold or room-temperature shell becomes limp and disappointing no matter how good the filling is.
- If the beef filling seems too wet after simmering, let it bubble uncovered for another minute or two—too much liquid makes the shells soggy and toppings slide off.
- Assemble the tacos right before eating rather than all at once; once lettuce hits warm beef, it starts to wilt and soften.
03 -
- Don't brown the beef too aggressively—medium heat means better flavor development and a more tender final texture than rushing it on high heat.
- Taste the beef filling before serving and adjust salt generously; seasoned meat tastes alive, while under-seasoned meat tastes like nothing no matter how pretty the tacos look on the plate.