Tacos are a quick meal for a weeknight and can be ready in very little time. Some nights, even I don't feel like devoting a lot of time or energy to cooking.
I made my taco shells out of corn tortillas. I usually use store prepared, but I love these because they aren't as hard and crisp as the store version. These are more crispy and chewy at the same time.To make your own shells:
Heat an inch of oil over medium heat in a skillet.
Carefully add half of the tortilla (folded into a taco shape) and fry until golden (you will need to hold up the tortilla half the entire time.). Using tongs, carefully flip the tortilla to fry the other side until golden (continue holding the free edge to maintain the shape). Remove from skillet and balance the shell (Tepee style) on a paper towel until set. Repeat until you've got as many as you need.
For the filling:
1 lb ground beef
1/2 small onion finely diced
2 cloves garlic minced
1 tbsp each, cumin, coriander, chili powder and paprika
1 tbsp chili paste
2 cups beef broth
Heat large pan over med-high heat and brown ground beef completely. Drain and return to the pan, adding the onion and garlic. Saute for about 5 minutes. Add the powdered spices and paste and continue cooking for another 3 minutes. Deglaze the pan using the beef broth and simmer on low heat until most of the liquid is absorbed.
Serve in taco shells and top with toppings of your choice. Pictured with iceberg lettuce, fresh tomato's, extra sharp Cheddar and sour cream.