Ingredients
Equipment
Method
Cook the seasoned beef
- Preheat the oven to 350°F. Brown ground beef in a skillet over medium-high heat, breaking it into crumbles as it cooks, until no longer pink, then drain excess fat.
- Stir taco seasoning and water into the cooked beef. Simmer for 2-3 minutes, until the mixture looks glossy and clings to the crumbles.
Bake and assemble
- Arrange the hard taco shells in a baking dish, standing them upright. Divide the seasoned beef among the shells so the filling peeks out above the edges.
- Sprinkle shredded cheddar cheese over each taco. Bake for 10-12 minutes at 350°F until the shells are crispy and the cheese is melted with light golden spots.
- Top each taco with diced tomatoes, shredded lettuce, a dollop of sour cream, and diced jalapeño. Serve immediately with salsa on the side.
Notes
For extra-crisp shells, make sure the filled shells sit upright in the baking dish with minimal gaps. Refrigerate leftovers in a sealed container up to 3 days; reheat beef and cheese briefly, then reassemble with fresh toppings. Freezing: freeze only the seasoned beef for up to 2 months, thaw and rewarm, then fill shells. For a lighter option, use lean ground beef (90% or higher) and reduce cheese to 1 cup.