Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 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
  • 1/3 cup water
  • 8-12 corn tortillas
  • 2 cups shredded iceberg lettuce
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup fresh salsa
  • 1 lime, cut into wedges

Instructions:

  1. Place a 12-inch cast iron skillet or large non-stick pan over medium-high heat. Add the ground beef, breaking it up with a meat masher. Cook for 5–7 minutes, stirring occasionally, until the meat is browned and develops mahogany-colored crispy edges. Drain all but 1 tablespoon of the fat.
  2. Reduce heat to medium. Sprinkle the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper over the meat. Stir constantly for 60 seconds to bloom the spices.
  3. Pour in the water or beef broth. Stir well, scraping up any browned bits from the bottom of the pan. Simmer for 3–5 minutes until the liquid reduces by half and forms a glossy, thick glaze that clings to the beef. Remove from heat.
  4. Warm the tortillas in a separate pan or oven. Assemble tacos by filling tortillas with the beef mixture and topping with shredded lettuce, shredded cheddar cheese, sour cream, and fresh salsa. Serve with lime wedges.