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Hard-Shell Tex-Mex Taco

  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 6 to 8 tacos
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1 tablespoon canola oil

1 yellow onion, diced 

1 teaspoon cayenne 

1 teaspoon chile powder 

1 teaspoon cumin 

1 teaspoon Mexican oregano 

2 tablespoons tomato paste 

1 pound ground beef 

1 cup tomato sauce 

2 teaspoons apple cider vinegar 

6 to 8 hard-shell tacos 

Shredded cheese, for topping 

1 tomato, diced 

1 avocado, diced 

Shredded lettuce, for topping 

Sliced pickled jalapenos, for topping 

Sour cream, for dipping 


  1. In a large skillet, heat the canola oil over medium-high heat; add the onions and cook until translucent. Add the cayenne, chile powder, cumin and Mexican oregano and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, for 2 minutes. Add the beef and cook until browned, 8 to 10 minutes. Stir in the tomato sauce and apple cider vinegar and cook until the sauce reduces slightly, 3 to 5 minutes.
  2. Build the tacos in this order: cheese on the bottom, followed by the beef, tomatoes, avocados, lettuce and jalapenos. Serve the sour cream on the taco or on the side for dipping.

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