Soft cheesy flatbread envelopes crunchy shells with seasoned beef, crisp lettuce, and creamy, tangy sauce.
# What You Need:
→ Meat
01 - 0.5 lb ground beef
02 - 0.5 tsp salt
03 - 0.5 tsp ground cumin
04 - 0.5 tsp smoked paprika
05 - 0.5 tsp chili powder
06 - 0.25 tsp garlic powder
07 - 0.25 tsp onion powder
→ Flatbread & Shells
08 - 4 small flour tortillas
09 - 4 crunchy taco shells
→ Cheese
10 - 1.5 cups shredded cheddar cheese
→ Toppings
11 - 1 cup shredded iceberg lettuce
12 - 0.5 cup diced tomatoes (optional)
13 - 0.25 cup creamy chipotle or spicy ranch sauce
# Directions:
01 - In a skillet over medium heat, brown the ground beef, breaking it apart with a spatula. Season with salt, cumin, smoked paprika, chili powder, garlic powder, and onion powder. Cook for 6 to 8 minutes until fully cooked. Drain excess fat if necessary.
02 - Heat a large nonstick skillet over low-medium heat. Place one flour tortilla in the skillet and sprinkle 1/4 cup shredded cheddar evenly on each half. Cover and cook for 1 to 2 minutes until cheese melts and tortilla warms.
03 - Wrap each cheesy tortilla around a crunchy taco shell, pressing gently to ensure adhesion. Repeat for all tortillas and shells.
04 - Divide the seasoned ground beef evenly among the tacos, filling each shell completely.
05 - Top each taco with shredded iceberg lettuce, diced tomatoes if desired, and drizzle with creamy chipotle or spicy ranch sauce.
06 - Serve immediately to maintain the crisp texture of the shells and melty cheese.
