• ▢ 8 taco shells

Guacamole

• ▢ 1 avocado mashed
• ▢ 1 tsp coriander/cilantro chopped
• ▢ 2 tsp lime juice
• ▢ salt and pepper to taste
• ▢ ½ tsp olive oil

Sour Cream

• ▢ ¾ cup sour cream
• ▢ 1 tsp mexican spice blend
• ▢ ½ tsp lime juice
• ▢ 1 pinch salt

Bean Paste

• ▢ 1 can red beans
• ▢ 1 med red onions sliced
• ▢ ½ cup beef stock
• ▢ 1½ tsp cajun spice
• ▢ ½ tsp garlic powder
• ▢ 2 tsp paprika
• ▢ salt to taste
• ▢ ½ tbsp oil

Meat

• ▢ 1 lbs ground beef
• ▢ 1 tbsp olive oil
• ▢ 1 tbsp butter
• ▢ 1 medium onion chopped
• ▢ 1 tbs salt
• ▢ ½ tsp black pepper
• ▢ 1 tsp coriander/cilantro ground
• ▢ 1 tbsp mexican blend spice
• ▢ ½ tbsp garlic powder
• ▢ 2 tbsp tomato paste
• ▢ ½ cup beef stock
• ▢ ½ cup tomato diced
• ▢ ¼ coriander/cilantro chopped

Pico de Gallo

• ▢ 20 cherry tomatoes chopped
• ▢ 1 red onion finely diced
• ▢ small bunch fresh coriander/cilantro chopped
• ▢ 2 jalapeños finely chopped
• ▢ 1 lime juiced
• ▢ 1 pinch salt

For the Creamy Guacamole

• In a medium-sized bowl, scoop out the flesh of a ripe avocado and mash it with a fork or potato masher until it reaches your desired consistency, whether you prefer it chunky or smooth. Stir in the freshly chopped coriander/cilantro, the bright lime juice, and season with salt and pepper to taste. Finally, drizzle in the olive oil for an extra touch of richness. Mix everything thoroughly until well combined. For optimal flavor and a refreshing coolness, cover the guacamole tightly and refrigerate it until you are ready to assemble your tacos.

For the Spiced Sour Cream

• In a small bowl, combine the sour cream, Mexican spice blend, a dash of lime juice, and a pinch of salt. Stir all the ingredients vigorously until they are smoothly blended and the spices are evenly distributed. This spiced sour cream will add a lovely tangy and creamy element to your tacos. Cover the bowl and refrigerate alongside the guacamole, allowing the flavors to meld and chill thoroughly until serving time.

For the Smoky Bean Paste

• Heat the specified amount of oil in a medium pot or saucepan over medium-high heat. Add the thinly sliced red onion and sauté, stirring occasionally, for about 2 minutes until the onion softens and becomes translucent, releasing its sweet aroma.
• Next, drain and rinse the can of red beans and add them to the pot. Stir in the Cajun spice, garlic powder, paprika, a pinch of salt, and the beef stock. Bring the mixture to a gentle simmer and let it cook for approximately 5 minutes, allowing the flavors to deepen and the beans to absorb the aromatic spices.
• Carefully transfer the bean mixture to a blender or use an immersion blender directly in the pot. Blend until the mixture is completely smooth and creamy, forming a rich, velvety paste. This bean paste provides an incredible depth of flavor and texture. Refrigerate it until it’s time to build your tacos.

For the Savory Ground Beef Filling

• In a large, heavy-bottomed skillet or cast iron pan, heat the olive oil and butter over medium-high heat. Allow the butter to melt and lightly sizzle, indicating the pan is ready.
• Add the ground beef to the hot skillet. Using a sturdy spoon or spatula, break the meat apart into small, even crumbles. Season the beef generously with salt, black pepper, ground coriander, your Mexican spice blend, and garlic powder. Cook for about 2 minutes, stirring frequently, until the beef is browned on all sides and fragrant.
• Stir in the chopped onion and continue to cook for 1 more minute, allowing the onion to soften and infuse its flavor into the beef.
• To make the beef filling saucy and rich, add the tomato paste, beef stock, and diced tomato to the skillet. Stir everything together well. Let the mixture simmer uncovered for approximately 3 minutes, allowing the sauce to thicken and become glossy, ensuring all the flavors are perfectly blended. Finally, stir in the fresh chopped coriander/cilantro before removing from the heat and setting aside.

For the Fresh Pico de Gallo

• In a clean bowl, combine the finely chopped cherry tomatoes, diced red onion, fresh coriander/cilantro, and finely chopped jalapeños. Squeeze in the juice from one lime, and season with a pinch of salt. Gently toss all the ingredients together until well mixed. This vibrant pico de gallo adds a crucial element of freshness and a mild kick. Cover and chill until you are ready to serve your tacos.

To Assemble Your Perfect Tacos

• To begin building your delicious tacos, first warm your taco shells according to package instructions (a few minutes in the oven can make them extra crispy!). Spread a generous layer of the smoky bean paste inside the bottom of each taco shell. This provides a fantastic base layer of flavor and texture.
• Next, add a spoonful of the vibrant pico de gallo, scattering it over the bean paste. Follow this with a hearty scoop of the savory, saucy ground beef mixture, ensuring each shell is well-filled.
• Drizzle liberally with your creamy, fresh guacamole and the tangy spiced sour cream. These cool, creamy toppings provide a wonderful contrast to the warm beef.
• For the final touch, add a little more fresh pico de gallo on top and garnish with extra chopped coriander/cilantro. Serve your beautifully assembled ground beef tacos immediately and prepare for a truly satisfying and flavorful meal!

Achieving restaurant-quality tacos at home is easier than you think! These little tricks make a significant difference, ensuring your taco night is always a resounding success—easy, incredibly tasty, and fun for everyone.

• Quality Meat Matters: For the best texture and flavor, use lean ground beef, ideally around 85–90% lean. This ensures the taco filling remains wonderfully juicy and rich without becoming excessively greasy, making for a cleaner and more enjoyable bite.
• Prep Ahead for Ease: To simplify your dinner prep, consider preparing the bean paste, guacamole, and spiced sour cream a few hours in advance, or even the day before. Store them in airtight containers and keep them well chilled in the refrigerator. This allows the flavors to deepen and saves you valuable time when it’s crunch time!
• Customize Your Spice Level: Feel free to adjust the heat to suit your palate. For more warmth, finely chop and add extra jalapeños to your pico de gallo. If you prefer a spicier beef filling, you can incorporate an additional pinch of chili powder or a dash of cayenne pepper while it cooks.
• Achieve Crispier Shells: For that perfect crunch, always warm your taco shells. A simple trick is to place them in the oven for 3–4 minutes just before you’re ready to fill them. This not only makes them delightfully crispy but also prevents them from breaking as easily when you load them up.
• Transform Leftover Magic: Don’t let any delicious leftover beef go to waste! It’s fantastic for repurposing. Use it to create flavorful burritos, cheesy quesadillas, hearty taco bowls served over rice, or even as a topping for nachos. The seasoned beef reheats beautifully, making for quick and easy meals later in the week.

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