Ingredients
Salsa Verde Ground Beef Taco Meat
- ½ medium onion, diced
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp paprika
- 1 lb ground beef
- 3 tbsp salsa verde
- 1 tsp fresh cilantro, chopped for garnish
Cheesy Tortilla Taco Shells
- 8 medium tortillas (8-10 inches)
- ½ cup Mexican blend cheese, shredded (about 1 tbsp per tortilla)
Optional Taco Toppings
- Sliced avocado
- Extra salsa
- Lime wedges
Instructions
- Cook the onions and spices: Heat a large skillet over medium to medium-high heat. Add olive oil, diced onion, salt, black pepper, garlic powder, and paprika. Cook for about 5 minutes until the onions are softened and fragrant.
- Cook the beef: Add the ground beef to the skillet. Break it up with a spatula into smaller pieces and cook for about 5 minutes until most of the beef is browned and starting to crisp slightly.
- Add salsa verde: Stir in 3 tablespoons of salsa verde into the browned beef mixture. Continue cooking for an additional 3 minutes until the beef is fully cooked, juicy, and well combined with the salsa. Remove skillet from heat and sprinkle fresh chopped cilantro on top.
- Make cheesy tortillas: Heat a clean pan over medium heat. Sprinkle about 1 tablespoon of shredded Mexican blend cheese onto the pan. Immediately place one tortilla on top of the cheese and cook until bubbles begin to form on the tortilla. Flip the tortilla carefully and cook the other side until lightly crisp. Repeat with remaining tortillas and cheese for all taco shells. For added texture, serve with the cheese-encrusted side facing outwards.
- Assemble tacos: Spoon 1 to 2 tablespoons of the salsa verde ground beef mixture into each cheesy tortilla shell. Add optional toppings such as sliced avocado, extra salsa, and a squeeze of fresh lime as desired. Serve immediately and enjoy.
Notes
- For extra crispiness, use a non-stick skillet or cast iron pan when making cheesy tortillas.
- Use fresh salsa verde for the best flavor or substitute with store-bought salsa verde if needed.
- Customize toppings with your favorite extras like sour cream, diced onions, or jalapeños.
- Cook beef thoroughly to an internal temperature of 160°F (71°C) for food safety.
- Leftover taco meat can be refrigerated for up to 3 days and reheated for quick meals.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
