Tacos Recipe – Eats Now

Name: Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 onion, finely chopped; 1 garlic clove, minced; 1 lb 2 oz (500g) ground round; 2 tbsp chili powder; 1tsp dried oregano; 3 tbsp tomato paste; 12 crisp taco shells; Shredded iceberg lettuce; Shredded Cheddar; Tomato salsa; Jalapeno peppers; Sour cream

Servings: persons

2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, minced
1 lb 2 oz (500g) ground round
2 tbsp chili powder
1tsp dried oregano
3 tbsp tomato paste
12 crisp taco shells
Shredded iceberg lettuce
Shredded Cheddar
Tomato salsa
Jalapeno peppers
Sour cream

1
Heat the oil in a frying pan.
2
Add the onion and garlic and cook, stirring, for 3 minutes.
3
Add the beef and brown, about 8 minutes.
4
Drain off fat.
5
Stir in the chili powder and oregano, tomato paste, and 1/2 cup water.
6
Simmer until thickened, for 10 minutes.
7
Season.
8
Meanwhile, preheat the oven to 300F (150C).
9
Bake the shells on a sheet for 4 minutes.
10
Spoon the meat into the shells.
11
Serve with bowls of lettuce, Cheddar, salsa, jalapenos, and sour cream.

119

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tbsp olive oil, 1 onion, finely chopped, 1 garlic clove, minced, 1 lb 2 oz (500g) ground round, and more.

Yes, Tacos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tacos

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