When a spice-packed beef filling is piled into double taco shells (flour tortillas and hard shells baked together with melted cheese—yep, we just went there), each bite offers ultra-satisfying, tender-crunchy contrast that’s sure to take any Taco Tuesday to new heights.
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- 4 serving(s)
- Total Time:
- 35 mins
medium red onion, finely chopped, divided
small jalapeño, sliced
- 1 tbsp.
fresh lime juice
Kosher salt and pepper
- 2 tsp.
cloves garlic, grated
- 1 lb.
ground beef (85% lean)
- 2 tsp.
- 1 tsp.
- 1 tsp.
- 1/2 tsp.
10-ounce can petite diced tomatoes with jalapeño and cilantro
6-inch flour tortillas
hard taco shells
- 4 oz.
pepper Jack cheese, coarsely grated (11/2 cups)
- 1/3 c.
- Step 1Heat oven to 400°F.
- Step 2In small bowl, stir to combine 1/4 cup chopped onion with jalapeño, lime juice, and a pinch of salt; set aside.
- Step 3Heat oil in large skillet on medium. Add remaining onion and 1/4 teaspoon salt; cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in garlic and cook 1 minute.
- Step 4Add ground beef and cook on medium-high, breaking meat into small pieces, 5 minutes. Sprinkle with cumin, smoked paprika, chili powder, oregano, and 1/4 teaspoon each salt and pepper; cook, continuing to break apart beef, 1 minute, reducing heat if browning too quickly. Stir in canned tomatoes with juices and simmer until slightly thickened, 4 to 5 minutes.
- Step 5Meanwhile, arrange tortillas and hard taco shells in single layer on 2 baking sheets. Divide cheese among flour tortillas and bake until cheese is melted, 2 to 3 minutes. Place hard taco shell on 1 side of each flour tortilla and wrap around, pressing gently so cheese adheres; bake until set, 1 to 2 minutes.
- Step 6Fold chopped tomato and cilantro into onion mixture. Divide beef among shells and top with tomato salsa.
Tame the Flames: Sub Cheddar for pepper Jack and hold the jalapeño.
NUTRITIONAL INFORMATION (per serving): About 729 calories, 39.5 g fat (16 g saturated), 102 mg cholesterol, 1,208 mg sodium, 55 g carbohydrate, 7 g fiber, 5.5 g sugar (0 g added sugar), 37 g protein
Did you make this recipe? Comment below!
Tina (she/her) is the food producer of the Hearst Lifestyle Group. She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach.