Classic Beef Tacos

Warm the Taco Shells

Preheat the oven to 325°F.

Arrange the taco shells upright on the baking sheet and place them in the oven.

Heat for 5 minutes until warm and crisp, then turn the oven off and leave the door closed to keep them warm.

Cook the Beef

Heat the olive oil in the skillet over medium-high heat until shimmering.

Add the diced onion and cook, stirring occasionally, for 2 minutes until slightly softened.

Add the minced garlic and stir for 30 seconds until fragrant.

Add the ground beef to the skillet.

Break the beef apart with a wooden spoon into small crumbles as it cooks.

Cook for 5–6 minutes until the beef is fully browned with no pink remaining.

Carefully tilt the skillet and spoon out any excess fat, leaving about 1 teaspoon in the pan.

Season the Beef

Reduce the heat to medium.

Sprinkle the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper evenly over the beef.

Stir well to coat every piece of beef with the spices.

Pour in the water and stir to combine.

Simmer for 2–3 minutes, stirring occasionally, until the liquid is mostly absorbed and the beef is saucy.

Taste and adjust salt if needed, then remove from heat.

Assemble the Tacos

Retrieve the warm taco shells from the oven.

Spoon about 2–3 tablespoons of seasoned beef into each shell.

Top each taco with a pinch of shredded lettuce.

Add a generous sprinkle of shredded cheddar cheese.

Spoon a small amount of pico de gallo over the top.

Finish with a small dollop of sour cream if desired.

Serve immediately while the shells are still crisp.