Spicy Ground Beef Tacos

Total Time:
35 min
20 min
15 min

4 to 6 servings

  • 2 tablespoons vegetable oil
  • 1 white onion, finely chopped
  • 1 tablespoon tomato paste
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1 1/2 pounds ground beef chuck
  • Kosher salt and freshly ground pepper
  • 1 15 -ounce can diced fire-roasted tomatoes
  • 1 to 2 teaspoons hot sauce
  • 12 hard taco shells
  • Shredded iceberg lettuce, shredded cheddar cheese and/or pickled jalapenos, for topping
  • Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender, about 4 minutes. Add the tomato paste, Worcestershire sauce, chili powder, cumin, coriander, paprika, oregano and garlic powder; cook, stirring, until the onion is coated, about 1 minute.

  • Add the beef, 1 teaspoon salt and a few grinds of pepper to the skillet. Cook, breaking up the meat, until no longer pink, about 5 minutes. Add the tomatoes, hot sauce and 1/4 cup water and bring to a simmer. Reduce the heat and cook, stirring occasionally, until the juices are slightly thickened, 5 to 7 minutes. Season with salt and pepper.

  • Meanwhile, warm the taco shells as the label directs. Fill with the beef mixture and top with lettuce, cheese and/or pickled jalapenos.

  • Photograph by Ryan Dausch

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