Note: If everyone wants cheese in their tacos, put some on top of the beef filling before warming everything in the oven. That way the cheese MELTS!
Best Beef Tacos
1 1/4 pounds lean ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon dried cilantro
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and ground black pepper
1/2 cup beef broth or beef stock
1/4 cup ketchup
2 teaspoons Worcestershire sauce
8-12 taco shells (2-3 tacos per person), I used nacho cheese and blue corn - both the "stand and stuff" variety
Fillings:
Cheddar cheese or Mexican cheese blend
Chopped green onions
Shredded lettuce
Salsa
Fresh cilantro leaves
Sour cream
Hot sauce
Preheat the oven to 325 degrees.
Brown the beef in a large skillet over medium heat, breaking up the meat as it cooks. If necessary, drain away any fat and return the beef to the skillet over medium heat. Add the chili powder, cumin, oregano, cilantro, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to coat. Add the broth, ketchup and Worcestershire sauce and bring to a simmer. Reduce the heat to low and simmer for 5 to 7 minutes, until the liquid is absorbed. Season to taste with salt and pepper.
Meanwhile, warm the taco shells according to the package instructions, stopping 2 minutes before the suggested baking time.
Arrange the taco shells in the bottom of a baking dish. Fill the shells with the beef mixture.
Place the dish in the oven and warm for 5 minutes.
Serves with desired fillings on the side.
