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<\/p>\n<\/p>\n
16\u00a0oz\u00a0ground beef\u00a0I recommend using between 80-95% lean; ground chicken or turkey would also work<\/p>\n
1\/4\u00a0cup\u00a0vegetable oil\u00a0or another neutral oil<\/p>\n
1\/2\u00a0tablespoon\u00a0chili powder\u00a0adjust the amount to taste<\/p>\n
1\/2\u00a0teaspoon\u00a0cumin powder<\/p>\n
1\/2\u00a0teaspoon\u00a0dried oregano<\/p>\n
1\/2\u00a0teaspoon\u00a0garlic powder<\/p>\n
1\/2\u00a0teaspoon\u00a0onion powder<\/p>\n
1\/2\u00a0teaspoon\u00a0salt<\/p>\n
1\/4\u00a0teaspoon\u00a0black pepper<\/p>\n
1\u00a0cup\u00a0crushed tomato\u00a0or tomato passata<\/p>\n<\/div>\n
12\u00a0taco shells\u00a0use hard taco shells, or soft corn tortillas or even flour tortillas<\/p>\n
lettuce\u00a0shredded, Iceberg or Romaine lettuce<\/p>\n
lime wedges<\/p>\n
homemade salsa\u00a0thick and chunky or Pico de Gallo or a Jarred salsa<\/p>\n
sour cream\u00a0or Greek yogurt<\/p>\n
cheese\u00a0Monterey jack, Tex-Mex blend, Cheddar, or cotija<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n You can also heat the tacos (only filled with the meat and cheese) in order to melt the cheese and crisp up the taco shells. You can do so in the oven at 350\u00baF\/175\u00baC for about 5 minutes. I also love using my Air Fryer to do this \u2013 just a few minutes at 350\u00baF\/175\u00baC. Once the cheese is melted, fill the tacos with your favorite toppings.\u00a0<\/em><\/div>\n<\/div>\n Store<\/strong>: Once assembled, enjoy the juicy tacos quickly to avoid them becoming soggy. Store leftover fillings in containers in the fridge for 3-4 days.<\/p>\n Freeze<\/strong>: You can freeze the cooked ground beef in a freezer-safe Ziplock bag\/container for up to 3 months. Thaw it in the refrigerator overnight before reheating it in a skillet or in the microwave until heated. Add a little beef broth or chicken broth or tomato sauce if it\u2019s a little dry.<\/div>\n<\/div>\n Ingredients: The Ground Beef Mixture 16\u00a0oz\u00a0ground beef\u00a0I recommend using between 80-95% lean; ground chicken or turkey would also work 1\/4\u00a0cup\u00a0vegetable oil\u00a0or another neutral oil 1\/2\u00a0tablespoon\u00a0chili powder\u00a0adjust the amount to taste 1\/2\u00a0teaspoon\u00a0cumin powder 1\/2\u00a0teaspoon\u00a0dried oregano 1\/2\u00a0teaspoon\u00a0garlic powder 1\/2\u00a0teaspoon\u00a0onion powder 1\/2\u00a0teaspoon\u00a0salt 1\/4\u00a0teaspoon\u00a0black pepper 1\u00a0cup\u00a0crushed tomato\u00a0or tomato passata Other Taco Ingredients (Optional Toppings) 12\u00a0taco shells\u00a0use hard taco shells, […]<\/p>\n","protected":false},"author":1,"featured_media":4748,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-4746","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/4746","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4746"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/4746\/revisions"}],"predecessor-version":[{"id":4749,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/4746\/revisions\/4749"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/4748"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4746"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4746"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4746"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/p>\n<\/div>\nDirections:<\/h2>\n
\nMix the taco seasoning spices.<\/div>\nHeat the oil in a large skillet over medium-high heat.<\/div>\nOnce hot, add the beef and cook it for 4-5 minutes, or until it’s completely browned, using a spatula or spoon to break it down into crumbles.<\/div>\nDrain the excess grease before lowering the heat to low and adding the taco seasoning and crushed tomatoes\/tomato passata. Stir well and simmer for a couple of minutes.<\/div>\nWhile the beef cooks, prepare your chosen toppings. Wash and shred the lettuce (by hand or with a mandoline\/food processor slicing disk), slice the lime, and shred the cheese.<\/div>\nOptionally, heat the tortillas. You can do this for 20-30 seconds per side in a dry skillet, or a few seconds per side over an open flame (this will slightly char them and add smoky flavor). Or stack and wrap them in foil and then heat them in the oven at 350\u00baF\/175\u00baC for 10-15 minutes.<\/div>\nDivide the ground beef mixture between the tortillas and add your favorite toppings, then enjoy!<\/p>\n<\/div>\n\nStorage Instructions<\/h4>\n
Make ahead<\/strong>: You can prepare and store the cooked ground beef 3 days in advance and store it in an airtight container in the fridge. Fresh toppings, like lettuce, can be shredded a day in advance and stored in a paper-towel-lined airtight container.<\/p>\n<\/div>\n<\/div>\n<\/div>\nEnjoy !!<\/div>\n","protected":false},"excerpt":{"rendered":"