Classic Ground Beef Tacos
 Whip up a family favorite: old-school Tex-Mex beef tacos with crispy shells, juicy seasoned beef, and everyone’s favorite toppings! Ingredients For the Beef Filling 2 pounds 90% lean ground beef ½ teaspoon baking soda 1 teaspoon salt 1½ tablespoons vegetable oil 1 large yellow onion, finely chopped 5 cloves garlic, minced ¼ cup chili powder 2 teaspoons ground cumin 2 teaspoons ground coriander 1 teaspoon smoked paprika 1 teaspoon dried oregano ½ teaspoon cayenne pepper 1 (8-oz) can tomato sauce 1 cup water 1 teaspoon sugar 2 tablespoons lime juice, from 1 lime 2 pounds 90% lean ground beef ½ teaspoon baking soda 1 teaspoon salt 1½ tablespoons vegetable oil 1 large yellow onion, finely chopped 5 cloves garlic, minced ¼ cup chili powder 2 teaspoons ground cumin 2 teaspoons ground coriander 1 teaspoon smoked paprika 1 teaspoon dried oregano ½ teaspoon cayenne pepper 1 (8-oz) can tomato sauce 1 cup water 1 teaspoon sugar 2 tablespoons lime juice, from 1 lime Shells and Toppings 16 Taco Shells (warmed according to package instructions) Optional: shredded Mexican blend cheese, shredded iceberg lettuce, diced tomatoes, sour cream, diced avocados, diced onions, chopped fresh cilantro 16 Taco Shells (warmed according to package instructions) Optional: shredded Mexican blend cheese, shredded iceberg lettuce, diced tomatoes, sour cream, diced avocados, diced onions, chopped fresh cilantro Instructions In a medium bowl, mash the beef with the baking soda and salt. Let sit for at least 15 minutes or up to 1 hour. Heat the oil in a large nonstick skillet over medium heat until hot and shimmering. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic and cook 1 minute more. Do not brown. Add the beef, chili powder, cumin, coriander, paprika, oregano, and cayenne pepper and cook, stirring constantly and breaking meat up with a wooden spoon, until the beef is no longer pink, about 5 minutes. Add the tomato sauce, water, sugar, and lime juice; bring to a simmer. Reduce the heat to medium-low and cook, uncovered, stirring frequently and breaking up the meat, until the liquid has reduced and thickened (the mixture should not be completely dry), 10 to 15 minutes. Taste and adjust seasonings if necessary. Using a wide, shallow spoon, divide the filling evenly among the taco shells; place two or three tacos on individual plates. Serve immediately, passing the toppings separately. Make-Ahead/Freezing Instructions: The taco meat mixture can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. When you're ready to serve, simply reheat it on the stove over medium heat, adding a splash of water if needed to loosen the sauce. For longer storage, the taco meat can also be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container or zip-top bag. To reheat, thaw overnight in the refrigerator and warm it up in a skillet, stirring occasionally, until heated through. Note: Nutritional info does not include optional toppings. In a medium bowl, mash the beef with the baking soda and salt. Let sit for at least 15 minutes or up to 1 hour. Heat the oil in a large nonstick skillet over medium heat until hot and shimmering. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic and cook 1 minute more. Do not brown. Add the beef, chili powder, cumin, coriander, paprika, oregano, and cayenne pepper and cook, stirring constantly and breaking meat up with a wooden spoon, until the beef is no longer pink, about 5 minutes. Add the tomato sauce, water, sugar, and lime juice; bring to a simmer. Reduce the heat to medium-low and cook, uncovered, stirring frequently and breaking up the meat, until the liquid has reduced and thickened (the mixture should not be completely dry), 10 to 15 minutes. Taste and adjust seasonings if necessary. Using a wide, shallow spoon, divide the filling evenly among the taco shells; place two or three tacos on individual plates. Serve immediately, passing the toppings separately. Make-Ahead/Freezing Instructions: The taco meat mixture can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. When you're ready to serve, simply reheat it on the stove over medium heat, adding a splash of water if needed to loosen the sauce. For longer storage, the taco meat can also be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container or zip-top bag. To reheat, thaw overnight in the refrigerator and warm it up in a skillet, stirring occasionally, until heated through. Note: Nutritional info does not include optional toppings. Nutrition Information Powered by Per serving (8 servings) Serving size: 2 tacos Calories: 380 Fat: 20g Saturated fat: 7g Carbohydrates: 24g Sugar: 3g Fiber: 4g Protein: 26g Sodium: 535mg Cholesterol: 74mg Per serving (8 servings) Serving size: 2 tacos Calories: 380 Fat: 20g Saturated fat: 7g Carbohydrates: 24g Sugar: 3g Fiber: 4g Protein: 26g Sodium: 535mg Cholesterol: 74mg