Ingredients:

  • 1 lb lean ground beef (90/10 blend)
  • 1/2 yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp neutral oil
  • 1/4 cup low-sodium beef broth
  • 1 tbsp tomato paste
  • 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 dried oregano
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 12 small corn tortillas
  • 2 cups iceberg lettuce, shredded
  • 1 cup sharp cheddar cheese, shredded
  • 1 large tomato, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Heat the oil in a large skillet over medium-high heat. Add the 1/2 diced yellow onion to the pan. Cook for 3 minutes until translucent and slightly softened. Add 1 lb ground beef and 2 cloves minced garlic. Use a spatula to break the meat into small crumbles. Sauté for 5-7 minutes until no pink remains and the meat is deeply browned.
  2. Remove excess fat. Add 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper. Stir in 1 tbsp tomato paste. Cook for 1 minute until the paste turns a darker shade of brick red.
  3. Pour in 1/4 cup beef broth. Use your spatula to scrape up any browned bits from the bottom of the pan. Reduce heat to low and simmer for 3-5 minutes until the liquid has reduced into a thick, glossy glaze.
  4. While the beef rests, warm 12 corn tortillas in a dry pan or over a gas flame until pliable and slightly charred. Fill with the beef mixture. Top with shredded lettuce, cheddar cheese, diced tomatoes, cilantro, and a squeeze of lime.