Summary

Ingredients

• 1 tablespoon oil
• 1 onion (s)
• 2 cloves garlic)
• 500 g round beef, lean
• 2 tablespoon tomato paste
• 0.5 teaspoon ½ chili powder
• 1 teaspoon paprika powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 0.5 teaspoon ½ oregano
• 1 teaspoon sugar
• salt
• 12 small tacos, (bowls)
• 4 leaves iceberg lettuce, (large ), shredded
• 190 g cheddar cheese, rated
• 100 g salsa (tomato salsa)

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Instructions

1. Dice 1 onion. Heat 1 tablespoon oil in a large pan over medium-low heat. Add onion and cook for 3 to 5 minutes, until softened but not brown. Add 2 minced cloves garlic and cook for 1 minute. Stir in 2 tablespoons tomato paste, 0.5 teaspoon chili powder, 1 teaspoon paprika powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 0.5 teaspoon oregano, 1 teaspoon sugar, and 1 teaspoon salt. Simmer over medium heat for 3 to 4 minutes.
2. Increase heat to high. Add 500 g lean ground beef and cook for 3 to 5 minutes, breaking up the meat with a spoon as it browns. Add roughly 3 tablespoons water and stir continuously for 5 to 10 minutes, allowing most of the liquid to evaporate. If the meat begins to stick, add a splash more water.
3. Preheat oven to 180°C (356°F). Heat the 12 taco shells in the oven for 5 minutes.
4. Arrange the cooked beef on the table with the taco shells, shredded iceberg lettuce, grated cheddar cheese, and salsa so everyone can assemble their own tacos.