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2 teaspoons vegetable oil

1 pound ground beef

½ cup onion (finely chopped)

1 tablespoon chili powder

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon crushed red pepper flakes (optional)

¼ teaspoon dried oregano

½ teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon salt

½ teaspoon pepper

8 taco shells

Assorted toppings such as lettuce, tomato, onion and shredded cheese

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1. Heat the oil in a large pan over medium high heat.

2. Add the ground beef and break up with a spatula.

3. Add the onion to the pan.

4. Cook, stirring occasionally, until beef is done and onion is soft, 5-6 minutes. Drain off any excess fat.

5. Add the chili powder, garlic powder, onion powder, red pepper flakes, oregano, smoked paprika, cumin, salt and pepper to the pan. Stir to coat the meat in the seasonings.

6. Spoon the beef into the taco shells and add toppings such as lettuce, tomatoes and cheese. Serve immediately.

Tips:

Upgrade the beef. Brown it HARD first. Don’t stir right away. Let the beef sit in the pan and develop some crispy brown bits before breaking it up. Use a wide pan so it sears instead of steaming.

Instead of only taco seasoning, salt the beef lightly while browning. Add your taco seasoning later. Finish with a squeeze of lime juice or splash of apple cider vinegar to wake it up. Add a little fat or richness. 1–2 tsp butter or beef tallow at the end or a splash of beef broth to keep it juicy and savory.

Flavor boosters: Garlic + onion: sauté minced garlic or onion before adding beef. Cumin + smoked paprika (just a pinch extra beyond seasoning). MSG (¼ tsp) → big umami boost without tasting “different”. Tomato paste (1–2 tsp): cook it with the beef until it darkens slightly.

Texture upgrades. Crispy taco meat trick. After the beef is fully cooked, push it to one side of the pan. Turn heat up slightly. Let some of it get crispy again before mixing.

Fresh contrasts (balance the richness). Cilantro (even a little changes everything). Fresh lime wedges for squeezing at the table. Cheese & assembly hacks: Use two cheeses if you can: cheddar + Monterey Jack or pepper jack. Sprinkle cheese onto the hot meat first so it melts slightly. Add lettuce last so it stays crisp.

If you’re using store bought taco sauce: Mix it with a little sour cream or Greek yogurt. Or add a squeeze of lime or a pinch of sugar to round it out.