Ingredients
Equipment
Method
- Heat oil in a large skillet over medium heat until hot and shimmering but not smoking. Add the onion and cook, stirring occasionally, until softened, about 4 minutes.
- Add the spice packet and cook, stirring constantly, until fragrant, about 1 minute.
- Add the ground beef and cook, stirring often, until it is no longer pink, about 5 minutes. Use a spatula to break up the meat into smaller pieces while stirring.
- Add tomatoes or tomato sauce, water, and vinegar. Bring the mixture to a simmer.
- Reduce heat to medium-low and simmer, uncovered, stirring frequently, until the liquid has reduced and thickened. The mixture should not be completely dry, about 10 minutes.
- Taste the meat and adjust seasonings with salt if needed. This filling can be made up to 5 days in advance and reheated slowly before serving.
- If using hard tortilla shells, toast them in the oven or toaster oven at 350ºF for about 2 minutes.
- If using flour tortillas, wrap them in foil and place in a 350ºF oven for 15 minutes or until warm. You can also toast them in a toaster.
- Remove warmed tortillas from the oven and transfer them to a tea towel to keep them warm. Place the cheese, lettuce, salsa, sour cream (if using), and avocado (if using) in separate bowls. Assemble your tacos as you prefer.
Notes
This recipe focuses on ground beef, but you can substitute ground turkey or chicken if you wish. For low-carb options, use lettuce wraps or cauliflower tortillas instead of traditional shells.