Cheesy Beef Crunch Tacos


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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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Yields:
4 serving(s)

Total Time:
35 mins

Cal/Serv:
729

  • 1

    medium red onion, finely chopped, divided

  • 1

    small jalapeño, sliced

    jalapeño

    ñ

    ñ

  • 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

Directions

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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Tina (she/her) is the food producer of the Hearst Lifestyle Group.  She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach. 



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