Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp vegetable oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup water
  • 8 small corn tortillas
  • 1 cup shredded sharp cheddar cheese
  • 2 cups shredded iceberg lettuce
  • 1/2 cup diced white onion
  • 1 medium tomato, diced

Instructions:

  1. Heat the vegetable oil in the skillet over medium-high heat. Add the ground beef, breaking it apart with your spatula. Cook until the meat is browned and crumbly. Carefully drain all but one tablespoon of grease from the pan.
  2. Reduce heat to medium. Sprinkle the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper directly onto the meat. Stir constantly for 60 seconds until the spices smell aromatic and the meat is coated in a dark, reddish-brown glaze.
  3. Pour in the water. Stir well and let the mixture simmer for 5–7 minutes without a lid until the liquid reduces and creates a glossy, thick sauce that clings to the beef.
  4. Warm the tortillas using a steam-and-wrap method to ensure pliability. Assemble tacos by filling tortillas with the seasoned beef and topping with shredded cheddar cheese, shredded iceberg lettuce, diced white onion, and diced tomato.