Delicious Tacos

Taco night doesn’t need to be complicated, and this is the build that’s fed families for decades. Brown the ground beef over medium heat, stir the taco seasoning right in, and let it simmer down so the spices coat every crumble.

The beauty is in the spread. Set out warm shells, hard or soft, alongside bowls of shredded lettuce, fiesta-blend cheese, diced roma tomato, sour cream, and taco sauce, then let everyone build their own.

One tip from the directions: cook the seasoned beef until most of the liquid cooks off, so the meat clings inside the shell instead of making it soggy. Twenty minutes of hands-on work and dinner turns into a hands-on party.

Kitchen Tips

• Drain the fat after browning if your beef is fatty, then add the seasoning. Excess grease makes the filling slick and the shells soggy.
• Warm hard shells in the oven for a few minutes before filling. They crisp up and taste far fresher than straight from the box.
• Dice the tomato and shred everything before the beef finishes, so the toppings are ready when the meat is.

Variations

• Swap ground beef for ground turkey, chicken, or seasoned black beans for a lighter or meatless version.
• Add guacamole, pickled jalapeños, or fresh cilantro and lime for more punch.
• Spoon the filling over tortilla chips with the toppings for a quick nacho plate instead.