Ingredients
Scale
- 1 1/3lbs lean ground chuck
- 1 ½ tablespoons masa corn flour
- 4 ½ teaspoons chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon seasoning salt
- ½ teaspoon paprika
- ¼ teaspoon cumin
- ½ teaspoon garlic salt
- ¼ teaspoon sugar
- 1 teaspoon instant minced onion
- ½ teaspoon beef bouillon
- 12 taco shells
- 1 cup shredded cheddar cheese
- ½ head shredded lettuce
Instructions
- Preheat the oven to 350 degrees. In a small bowl combine masa corn flour, chili powder, onion powder, garlic powder, seasoning salt, paprika, cumin, garlic salt, sugar, minced onion, and beef bouillon. Mix well and set aside.
- Heat a large skillet over medium-high heat. Crumble the ground chuck into the skillet and cook while breaking the meat up into chunks with a spatula until browned. Drain off any excess grease.
- Add 3/4-1 cup of water and the taco seasoning to the ground beef. Mix well and simmer on medium-low heat for 20 minutes. Simmer until almost all of the moisture has cooked away.
Refresh the taco shells by placing them into a baking dish. Place the baking dish into the oven and bake at 350 degrees for 7-10 minutes. Allow the shells to cool off a little bit before assembling the tacos. - To assemble the tacos—add a couple of tablespoons of the taco meat to the bottom of the tacos shells. Top with lettuce and cheese.