I spent all day yesterday making food deliveries and the one spot they kept sending me to was Taco Bell. By the end of the night I really wanted a Taco Supreme, but there’s no way in heck I’m spending $2.50 on a single taco. 40¢ is much more up my alley! Texture is a big thing with these tacos. Blending the beef and adding a splash of milk to the sour cream makes a world of difference in getting it just right.
8-10 Hard Taco Shells
2 cups Lettuce; shredded
1 cup Tomato; chopped
1 cup Cheese; shredded
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Taco Meat:
1 lb Ground Beef
1 Tablespoon Onion Flakes
1 ½ teaspoon Garlic Powder
½ teaspoon Onion Powder
1 teaspoon Salt
1 teaspoon Cumin
1 teaspoon Paprika
2 Tablespoons Chili Powder
Pinch of Cayenne
Pinch of Sugar
¼ cup Water
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Sour Cream:
½ cup Sour Cream
2 Tablespoons Milk
- Preheat oven to 250°F and place the corn tortillas on a baking sheet. Place them in the oven until the taco filling is ready.
- Heat a large skillet over medium-high heat and brown the ground beef. Meanwhile, mix all of the spices in a small bowl. Drain the beef and add the spices and water, reduce heat to low. Mix until the spice mixture is evenly distributed and then use an immersion blender to blend the beef until it’s almost smooth. Cover and simmer for 5 minutes.
- In a small bowl, combine the sour cream and milk; mixing until smooth.
- Take the taco shells from the oven and fill with the taco meat, sour cream, lettuce, tomatoes and cheese.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 
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