Categories: Mexican

Ingredients

• 2 tbsp vegetable oil
• 1 white onion, finely chopped
• 1 tbsp tomato paste
• 2 tsp Worcestershire
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 2 tsp ground coriander
• 1 tsp paprika
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1 1/2 lbs ground beef chuck
• Kosher salt and black pepper
• 15 oz can diced fire-roasted tomatoes
• 1-2 tsp hot sauce
• 12 hard taco shells
• Shredded iceberg lettuce, shredded cheddar cheese and/or pickled jalapenos, for topping

Directions

1. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender, about 4 minutes. Add the tomato paste, Worcestershire, chili powder, cumin, coriander, paprika, oregano and garlic powder; cool, stirring, until the onion is coated, about 1 minute.

2. Add the beef, 1 tsp salt and a few grinds of pepper to the skillet. Cook, breaking up the meat, until no longer pink, about 5 minutes. Add the tomatoes, hot sauce and 1/4 cup water and bring to a simmer. Reduce the heat and cook, stirring occasionally, until the juices are slightly thickened, 5-7 minutes. Season with salt and pepper.

3. Meanwhile, warm the taco shells as directed. Fill with the beef mixture and top with lettuce, cheese and/or pickled jalapenos.

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