# What You'll Need:
→ Meats
01 - 1 lb ground beef, 80/20 fat ratio
→ Vegetables
02 - 1 cup shredded iceberg lettuce
03 - 1 medium tomato, diced
04 - 1 small red onion, finely diced (optional)
→ Seasonings
05 - 1 tablespoon chili powder
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/4 teaspoon crushed red pepper flakes (optional)
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Other
13 - 8 crunchy taco shells
14 - 1 cup shredded cheddar cheese
15 - 1/2 cup prepared salsa
16 - 1/4 cup water
17 - 2 tablespoons vegetable oil
# How To Make It:
01 - Heat vegetable oil in a large skillet over medium-high heat. Add ground beef and cook, breaking apart with a spatula, until browned and cooked through, approximately 5–7 minutes. Drain excess fat if necessary.
02 - Add chili powder, cumin, smoked paprika, garlic powder, onion powder, crushed red pepper flakes if using, salt, and black pepper. Stir thoroughly to coat the beef evenly with spices.
03 - Pour in water and simmer for 2–3 minutes, allowing flavors to meld and liquid to reduce slightly. Remove from heat.
04 - Heat taco shells according to package directions, typically 2–3 minutes in a 350°F oven until crisp.
05 - Fill each shell with seasoned beef, then layer with shredded lettuce, diced tomato, onion if desired, cheddar cheese, and salsa.
06 - Serve immediately while shells remain crisp for best texture.
