# What You Need:
→ Meats
01 - 1 lb ground beef, 80/20 fat ratio recommended
→ Vegetables
02 - 1 cup shredded iceberg lettuce
03 - 1 medium tomato, diced
04 - 1 small red onion, finely diced
→ 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
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
# Directions:
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, salt, and black pepper to the skillet. Stir thoroughly to coat the beef evenly with spices.
03 - Pour in water and reduce heat to medium. 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 crispy and warm.
05 - Fill each warm shell with seasoned ground beef. Top with shredded lettuce, diced tomato, red onion, cheddar cheese, and salsa.
06 - Serve tacos while shells remain crisp for best texture and eating experience.
