- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1/3 cup tomato paste (from a 6-ounce can)
- 1/4 teaspoon cayenne pepper (optional)
- 4 teaspoons chili powder
- 1 pound ground beef (80 percent lean)
- Coarse salt
- 8 crisp taco shells
- Lettuce, tomatoes, scallions, cheddar, and lime wedges, for serving
- In a large skillet, heat oil over medium-high. Add onion and garlic and saute until translucent, about 5 minutes. Stir in tomato paste, cayenne (if using), and chili powder and cook until fragrant, about 30 seconds.
- Add beef and 1 teaspoon salt. Cook, breaking up meat with a wooden spoon, until cooked through, about 7 minutes. Spoon off excess fat. Serve filling in taco shells with toppings.
Sarah says, "My aunt Colleen made these tacos all the time when I was little, so I call them 1970s tacos (though they're actually pretty classic). The secret is in the filling: Using a few bold flavors and zesty spices is just as easy as tossing in some store-bought seasoning packet, and way more delicious! Now I make them for my kids on special occasions -- like Monday-night dinner."