HARD SHELL GROUND BEEF TACOS | Gringo Tacos with Crispy Fried Shells

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Dice one medium onion using a quick method: slice it four or five times across, turn it 90 degrees, and chop.

Mince four cloves of garlic and set aside.

Remove the tips from a head of green leaf lettuce, cut it top to bottom, turn it 90 degrees, and slice thinly for shredded lettuce.

Rinse the shredded lettuce under cold water, shake off excess water, and set aside in a quart container.

Grate 8 ounces each of pepper jack cheese and extra sharp cheddar cheese using a box grater, fluff to combine, and set aside.

Heat a Dutch oven and a large non-stick saute pan over medium heat, adding a tablespoon of fat to each.

In the non-stick saute pan, add 1 pound of lean ground beef, breaking it up with hands and a wooden spoon to avoid large crumbles.

In the Dutch oven, add the diced onion with a pinch of salt and sauté for about 2 minutes until browned, then add minced garlic and sauté for another 30-40 seconds until aromatic.

Add 20 grams of chili powder, 1 gram of oregano, 5 grams of cumin, 5 grams of paprika, and 1 gram of chili flake to the onions and garlic, frying for 20-30 seconds to bloom the spices.

Add the browned ground beef to the Dutch oven, breaking it up further with a wooden spoon.

Pour in 100 grams of chicken stock and 100 grams of tomato sauce, stir to combine, reduce heat to low, and simmer for 15-20 minutes.

Fry taco shells in the same pan used for the beef after it has simmered.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens