Gound Beef Tacos

Ingredients

• Chili powder

  Spices

  1 tbsp or 8g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Onion powder

  Spices

  2 tsp or 5g

• Salt

  Table

  1 tsp or 6g

• Cornstarch

  1 tsp or 3g

• Garlic powder

  Spices

  1 tsp or 3g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Paprika

  Spices

  ½ tsp or 1g

• Pepper

  Spices, black

  ½ tsp or 1g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Ground beef

  80% lean meat / 20% fat, raw

  32 oz or 907g

• Water

  Plain, clean water

  ¾ cup or 178g

• Taco shells

  Baked

  12 medium or 152g

• Cheddar cheese

  ½ cup, shredded or 57g

• Lettuce

  Romaine or cos, raw

  ½ cup shredded or 24g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Sour cream

  Reduced fat, cultured

  6 tbsp or 90g

Directions

1. Preheat the oven to 350° F.
2. In a small bowl, whisk together the chili powder, cumin, onion powder, salt, garlic powder, oregano, paprika, black pepper, and cayenne until evenly combined.
3. Heat a large skillet over medium-high. Lightly coat with cooking spray, then add the ground beef and cook, breaking it into small crumbles, until browned, about 5 minutes. Drain excess fat.
4. Sprinkle the spice mixture over the beef and cook, stirring, until fragrant, about 1 minute. Stir in the water and simmer until the liquid is mostly absorbed and the beef is well coated, 3–5 minutes.
5. Warm the taco shells on a baking sheet or directly on the oven rack until crisp, about 5 minutes.
6. Assemble tacos: fill warm shells with the seasoned beef and top with cheese, lettuce, tomatoes, avocado, and sour cream. Serve immediately.