Ingredients:
- 1 lb lean ground beef (93% lean)
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup water
- 8 corn tortillas (6-inch)
- 1 1/2 cups reduced-fat shredded Mexican blend cheese
- 1 tbsp olive oil
- 2 cups shredded romaine lettuce
- 1 cup cherry tomatoes, quartered
- 1/4 cup red onion, finely diced
- 1/2 cup Greek yogurt
- 1 lime, cut into wedges
Instructions:
- Sauté the base. Heat 1 tbsp olive oil in your skillet over medium high heat. Add the ground beef and diced onion. Cook until the beef is deeply browned and the onion is translucent. Don't rush this; the brown bits on the beef are where the flavor lives.
- Season the meat. Stir in the minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Pour in the 1/4 cup water. Simmer for 3-5 minutes until the liquid has reduced to a thick, glossy glaze that clings to the meat.
- Prep the oven. Preheat your oven to 375°F (190°C). Line your baking sheet with parchment paper. This ensures your Oven Baked Tacos don't stick to the metal.
- Coat the shells. Lightly brush the outside of each corn tortilla with olive oil. This creates that shatter crisp texture we're after.
- Fill and top. Fill each shell with a generous scoop of the seasoned beef and top with the shredded Mexican blend cheese.
- The snug arrange. Arrange the tacos snugly on the baking sheet. They should be touching so they support each other.
- The precision bake. Bake for 10-12 minutes until the cheese is bubbling and the tortilla edges are golden and rigid.
- The cooling rest. Remove from the oven and let them set for 2 minutes. This is key; the shells firm up as they cool slightly.
- Final assembly. Top with shredded romaine, quartered cherry tomatoes, diced red onion, and a dollop of Greek yogurt.
- The finish. Serve immediately with lime wedges for squeezing over the top.