American · Dinner
Ground Beef Hard Shell Tacos
Seasoned lean ground beef browned with cumin, chili powder, and garlic, spooned into crisp corn taco shells and topped with pinto beans, sharp cheddar, shredded lettuce, tomato, and lime-brightened salsa. Extra pinto beans and cheese lift the protein and fibre while keeping the classic Tex-Mex hard shell taco format intact.
$5
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
730Calories
54.6gProtein
37.2gFat
45.8gCarbs
6.9gSugar
11.4gFiber
1174mgSodium
195mgChol
15.3gSat Fat
875mgPotassium
285mgCalcium
4.2mgIron
1.8mcgVitamin B12
18.5mgVitamin C
Goes well with
Sparkling Limeade
local
Mexican Lager with Lime
international
protein-rich
high-fiber
gluten-free
high-protein
Instructions
1
Dice the onion and tomato, mince the garlic, shred the lettuce, and grate the cheddar so everything is ready before the beef cooks.
2
Warm olive oil in a skillet over medium heat, cook onion 2 minutes, then brown beef over medium-high heat 5 minutes until no pink remains.
3
Stir garlic, chili powder, cumin, and salt into the beef over medium heat 1 minute until the raw spice smell fades and fat turns rusty red.
4
Add drained pinto beans and 2 tbsp water and simmer over medium-low heat 3 minutes until the liquid cooks off and the mixture holds together.
5
Warm shells in a 350F oven 3 minutes, spoon in beef and beans, top with cheddar, lettuce, tomato, salsa, and lime juice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz456g lean ground beef
- 2 tsp2 tsp chili powder
- 1 1/2 tsp1 1/2 tsp ground cumin
- 2 clove2 clove garlic
- 11 onion (120g)
- 66 corn taco shells (72g)
- 1 1/2 cup270g canned pinto beans, drained, half of a 15 oz can
- 2.8 oz80g sharp cheddar cheese
- 50g50g lettuce
- 11 tomato (120g)
- 4 tbsp60g tomato salsa
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt
