- 6
- 20 mins
- 35 mins
Ingredients
- 2 tablespoons vegetable oil
- 1 white onion, finely chopped
- 1 tablespoon tomato paste
- 2 teaspoons Worcestershire sauce
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 1/2 pounds ground beef chuck
- Kosher salt and freshly ground pepper
- 1 15 -ounce can diced fire-roasted tomatoes
- 1 to 2 teaspoons hot sauce
- 12 hard taco shells
- Shredded iceberg lettuce, shredded cheddar cheese and/or pickled jalapenos, for topping
Preparation
Step 1
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender, about 4 minutes. Add the tomato paste, Worcestershire sauce, chili powder, cumin, coriander, paprika, oregano and garlic powder; cook, stirring, until the onion is coated, about 1 minute.
Add the beef, 1 teaspoon salt and a few grinds of pepper to the skillet. Cook, breaking up the meat, until no longer pink, about 5 minutes. Add the tomatoes, hot sauce and 1/4 cup water and bring to a simmer. Reduce the heat and cook, stirring occasionally, until the juices are slightly thickened, 5 to 7 minutes. Season with salt and pepper.
Meanwhile, warm the taco shells as the label directs. Fill with the beef mixture and top with lettuce, cheese and/or pickled jalapenos.
Photograph by Ryan Dausch