Cheesy Beef Crunch Tacos

Name: Cheesy Beef Crunch Tacos
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 medium red onion, finely chopped, divided; 1 small jalapeño, sliced; 1 tbsp. fresh lime juice; Kosher salt and pepper; 2 tsp. olive oil; 2 cloves garlic, grated; 1 lb. ground beef (85% lean); 2 tsp. ground cumin; 1 tsp. smoked paprika; 1 tsp. chili powder; 1/2 tsp. dried oregano; 1 10-ounce can petite diced tomatoes with jalapeño and cilantro; 8 6-inch flour tortillas; 8 hard taco shells; 4 oz. pepper Jack cheese, coarsely grated (11/2 cups); 1 tomato, chopped; 1/3 c. cilantro leaves

Because you can't go wrong with a little crunch.

By Tina MartinezPublished: May 15, 2023

1 Rating

Mike Garten

Yields:

4 serving(s)

Total Time:

35 mins

Cal/Serv:

729

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When a spice-packed beef filling is piled into double taco shells (flour tortillas and hard shells baked together with melted cheese—yep, we just went there), each bite offers ultra-satisfying, tender-crunchy contrast that’s sure to take any Taco Tuesday to new heights.

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Ingredients

1
medium red onion, finely chopped, divided
1
small jalapeño, sliced
1 Tbsp.
fresh lime juice
Kosher salt and pepper
2 tsp.
olive oil
2
cloves garlic, grated
1 lb.
ground beef (85% lean)
2 tsp.
ground cumin
1 tsp.
smoked paprika
1 tsp.
chili powder
1/2 tsp.
dried oregano
1
10-ounce can petite diced tomatoes with jalapeño and cilantro
8
6-inch flour tortillas
8
hard taco shells
4 oz.
pepper Jack cheese, coarsely grated (11/2 cups)
1
tomato, chopped
1/3 cup
cilantro leaves

Directions

1. Step 1Heat oven to 400°F.
2. Step 2In small bowl, stir to combine 1/4 cup chopped onion with jalapeño, lime juice, and a pinch of salt; set aside.
3. Step 3Heat oil in large skillet on medium. Add remaining onion and 1/4 teaspoon salt; cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in garlic and cook 1 minute.
4. Step 4Add ground beef and cook on medium-high, breaking meat into small pieces, 5 minutes. Sprinkle with cumin, smoked paprika, chili powder, oregano, and 1/4 teaspoon each salt and pepper; cook, continuing to break apart beef, 1 minute, reducing heat if browning too quickly. Stir in canned tomatoes with juices and simmer until slightly thickened, 4 to 5 minutes.
5. Step 5Meanwhile, arrange tortillas and hard taco shells in single layer on 2 baking sheets. Divide cheese among flour tortillas and bake until cheese is melted, 2 to 3 minutes. Place hard taco shell on 1 side of each flour tortilla and wrap around, pressing gently so cheese adheres; bake until set, 1 to 2 minutes.
6. Step 6Fold chopped tomato and cilantro into onion mixture. Divide beef among shells and top with tomato salsa.

Tame the Flames: Sub Cheddar for pepper Jack and hold the jalapeño.

NUTRITIONAL INFORMATION (per serving): About 729 calories, 39.5 g fat (16 g saturated), 102 mg cholesterol, 1,208 mg sodium, 55 g carbohydrate, 7 g fiber, 5.5 g sugar (0 g added sugar), 37 g protein

Did you make this recipe? Comment below!

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