Ingredients:

  • 1 lb Lean Ground Beef (90/10 ratio)
  • 1 tbsp Avocado Oil
  • 1/2 cup Low-Sodium Beef Broth
  • 1 tbsp Mild Chili Powder
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 12 Hard Taco Shells
  • 1 cup Shredded Iceberg Lettuce
  • 1/2 cup Shredded Sharp Cheddar Cheese
  • 1/2 cup Diced Tomatoes
  • 1/4 cup Sour Cream

Instructions:

  1. Heat a large heavy-bottomed skillet over medium-high heat with the avocado oil. Once shimmering, add the ground beef in a flat layer and let sear undisturbed for 3 minutes to develop a crust. Break into small crumbles and cook until no pink remains.
  2. Lower the heat to medium. Create a small well in the center of the meat and add the chili powder, cumin, smoked paprika, onion powder, garlic powder, oregano, salt, and pepper. Let the spices bloom in the fat for 30 seconds until fragrant, then stir to coat the meat.
  3. Pour in the beef broth. Increase heat slightly to a simmer, scraping the bottom of the pan to release any browned bits. Simmer for 3–5 minutes until the liquid reduces into a light sauce that coats the beef.
  4. Warm the taco shells in a 300°F oven for 3 minutes until they smell toasted and feel crispy. Fill each shell with the beef mixture and top with shredded lettuce, cheddar cheese, diced tomatoes, and a dollop of sour cream.