In a large skillet, brown the ground beef breaking it up as it cooks. About halfway through the browning process, add the onion. Cook until the beef is brown and the onion is soft. Drain any excess grease.
Turn the heat to low. Add the chili powder, cumin, salt, black pepper, garlic powder, onion powder, paprika, oregano, red pepper flakes, ground cayenne pepper, and beef broth. Simmer for 4-5 minutes.
Divide the beef mixture evenly between the taco shells. Top with desired toppings. Serve promptly.
Notes
You can substitute ground turkey, chicken, or even pork for the ground beef.
Carefully blacken the edges of the corn tortillas right over an open flame on a gas stove using tongs.
Taco meat can be prepared up to a day in advance and reheated in the microwave. If it gets dry, add a little beef broth or tomato sauce.
The shells should not be stuffed until ready to eat, as they may become soggy and cold.
For a little extra flavor, drizzle your tacos with ranch, chipotle ranch, or fire-roasted salsa.
Store all leftovers in an airtight container in the refrigerator, although tacos are always best eaten as soon as they are prepared.
Nutrition
Calories: 145kcal | Carbohydrates: 9g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 254mg | Potassium: 275mg | Fiber: 2g | Sugar: 1g | Vitamin A: 460IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg
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