Best Hard Shell Tex Mex Taco Recipes

CLASSIC HARD SHELL TACOS

Steps:

• In a small bowl, combine chili powder, cumin, salt, garlic powder, onion powder, paprika and dried oregano. Set aside.
• Heat olive oil in a large nonstick skillet over medium-high heat.
• Add onions and saute for 5 minutes, stirring occasionally, until softened and translucent.
• Add ground beef and break up into smaller chunks using a wooden spoon. Cook, stirring occasionally, until the beef is completely browned, about 6 to 8 minutes.
• Add small bowl of taco seasoning and tomato paste. Mix thoroughly until tomato paste is completely combined with all the meat.
• Add water, mix to combine and remove the taco meat from the heat.
• Heat up hard taco shells according to package instructions.
• Divide meat mixture into taco shells and top with shredded cheese, lettuce, diced tomatoes, sour cream and salsa. Serve immediately.

GROUND BEEF TACOS

Steps:

• For the filling:
• Heat the oil in a skillet over medium-high heat and cook the onion until it begins to wilt, about 2 minutes. Add the meat and sear, chopping with a spatula into small pieces until the pink color is gone. Add the garlic and chile and cook for 2 minutes or until the garlic is soft. Add the salt, chili powder, black pepper, cumin, and a tablespoon of water, mix well, and cook for 2 to 3 minutes or until well blended.
• Assembly:
• To assemble the tacos, put 1/4 cup meat mixture, then 1/4 cup each cheese, chopped tomato, and lettuce on each taco shell. Drizzle with salsa if desired.

TACO SHELLS AND CHEESE

Steps:

• Bring a pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain and set aside.
• Heat the olive oil and 2 tablespoons of the butter in a pan over medium-high heat. Add the ground beef and cook, crumbling it with a wooden spoon, until browned, 5 to 8 minutes. Stir in the chili powder, cumin, onion powder, garlic powder and paprika. Stir in the diced tomatoes and chiles, hot water, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a simmer. Cook until the sauce thickens, 2 to 3 minutes, then remove to a bowl (it will still be a little juicy).
• In the same pan over medium heat, add the remaining 2 tablespoons butter and the milk and cook until hot and bubbling. Add the processed cheese and cook, stirring, until melted. Do the same with the Cheddar jack. Pour in the cooked pasta, add the taco meat and stir to combine. Taste and adjust the seasoning, thinning with a splash of milk if needed. Stir in the cilantro.
• Top each serving with some sour cream and salsa if desired.

TEX-MEX BEEF TACOS

Steps:

• Heat a large frying pan until very hot, then brown the mince. Remove, then season with salt and pepper. Add the oil to the pan and fry the garlic, oregano and spices for 1 min until fragrant. Return the beef to the pan and toss well, then cook for 2-3 mins until hot through. Warm the taco shells following the pack instructions and serve with the beef.