Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 3/4 cup water
  • 2 tbsp all-purpose flour
  • 1 tbsp beef bouillon paste
  • 1 tsp granulated sugar
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 12 hard taco shells
  • 2 cups shredded iceberg lettuce
  • 1.5 cups sharp cheddar cheese, finely shredded
  • 1/2 cup sour cream

Instructions:

  1. Place the ground beef in a cold skillet and turn the heat to medium high. Cook 5 minutes while breaking it apart constantly until no large pink sections remain.
  2. Drain the excess fat. Leave about 1 tablespoon of fat in the pan for flavor. Note: Too much fat will prevent the flour from thickening the water properly.
  3. Sprinkle the 1 tbsp chili powder, 1 tsp smoked paprika, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp ground cumin, 1/2 tsp salt, 1/4 tsp cayenne pepper, and 1 tsp granulated sugar over the meat.
  4. Stir the beef for 1 minute until the aroma is fragrant and pungent.
  5. Sprinkle the 2 tbsp all purpose flour over the seasoned beef and stir well to coat. Cook for 1 minute to remove the raw flour taste.
  6. Stir in the 3/4 cup water and 1 tbsp beef bouillon paste. Use a whisk to ensure the bouillon dissolves completely.
  7. Reduce the heat to low. Simmer for 10-15 minutes until the liquid has thickened into a glossy sauce that clings to the meat.
  8. While the beef simmers, toast your 12 hard taco shells in a 350°F oven for 3-5 minutes until they are warm and smell like toasted corn.
  9. Spoon approximately 2 tablespoons of the beef mixture into the bottom of each shell.
  10. Top with the 1.5 cups finely shredded cheddar, then the 2 cups shredded iceberg lettuce, and finally a dollop of the 1/2 cup sour cream.