Crunchy Beef Tacos

• Prep20 min
• Cook25 min
• Total45 min
• Serves4

Ingredients

Taco seasoning

• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1/4 tsp cayenne pepper, optional

Fresh salsa

• 40 g white onion (1/4 onion)
• 1/2 jalapeño, seeded, optional
• 10 g fresh cilantro leaves and tender stems (1/4 cup)
• 300 g ripe Roma tomatoes, quartered (4 medium)
• 15 g fresh lime juice (1 tbsp)
• 1/2 tsp salt

Beef filling

• 100 g yellow onion, in pieces (1 small)
• 2 garlic cloves
• 15 g vegetable oil (1 tbsp)
• 450 g ground beef, 85% lean (1 lb)
• 115 g tomato sauce (1/2 cup)
• 60 g water (1/4 cup)

To serve

• 120 g cheddar cheese, cold, in pieces (4 oz)
• 12 crunchy corn taco shells
• 150 g iceberg lettuce, finely shredded (2 cups)
• 1 large tomato, diced
• 1 lime, in wedges

Instructions

1. Place the cheddar in the clean, dry mixing bowl and grate 5 sec/speed 6. Transfer to a small bowl. Stir the taco seasoning ingredients together in a cup.
2. Place the onion, jalapeño and cilantro for the salsa in the mixing bowl and chop 3 sec/speed 6. Scrape down the sides, add the tomatoes, lime juice and salt and chop 3 sec/speed 4, until chunky. Transfer to a serving bowl and rinse the mixing bowl.
3. Place the onion and garlic for the filling in the mixing bowl and chop 5 sec/speed 5. Scrape down the sides, add the oil and sauté 3 min/120°C (250°F)/speed 1.
4. Add the ground beef in small pieces, place the simmering basket on the lid instead of the measuring cup and sauté 8 min/120°C (250°F)/reverse/speed 1. Break up any big lumps with the spatula.
5. Add the taco seasoning, tomato sauce and water. With the simmering basket on the lid, cook 6 min/100°C (212°F)/reverse/speed 1, until the filling is thick and saucy, not wet.
6. Meanwhile, heat the oven to 180°C (350°F) and warm the taco shells on a baking sheet for 5 to 7 minutes, until crisp and fragrant.
7. Fill each shell with beef, then lettuce, diced tomato and cheddar. Serve right away with lime wedges and the fresh salsa.

Tips

• With 85% or 90% lean beef there is no need to drain the fat. If you use 80/20 beef, spoon off the fat from the bowl before adding the seasoning.
• Make a big batch of the seasoning: multiply it by 4 and keep it in a jar for up to 6 months. Use about 2 1/2 tbsp per 450 g (1 lb) of beef.
• To keep the shells upright while you fill them, use a taco holder or lean them against each other in a loaf pan.
• The fresh salsa is best the same day and keeps up to 2 days in the fridge.