Ingredients:

  • 1 lb lean ground beef (80/20)
  • 1 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 cup beef broth
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 8 small flour tortillas
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded iceberg lettuce
  • 1/2 cup diced tomatoes
  • Fresh cilantro
  • Lime wedges

Instructions:

  1. Heat olive oil in a 12-inch cast iron skillet over medium-high heat until shimmering.
  2. Add the ground beef in a flat layer and cook undisturbed for 3 minutes to develop a mahogany-colored crust.
  3. Add the diced onion and sauté for 3-4 minutes until translucent.
  4. Stir in minced garlic and the spice blend (chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and cayenne). Toast the spices with the meat for 60 seconds.
  5. Pour in the beef broth, reduce heat to medium-low, and simmer for 5-7 minutes until the liquid reduces into a thick, glossy glaze.
  6. Warm tortillas in a pan with a drizzle of oil for 30 seconds per side until slightly charred.
  7. Assemble tacos by filling tortillas with the beef mixture, shredded cheese, iceberg lettuce, and diced tomatoes. Garnish with fresh cilantro and lime wedges.