Ingredients:

  • 1 lb lean ground beef (85/15 blend)
  • 1 tbsp olive oil
  • 1/2 cup low-sodium beef broth
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 12 small corn tortillas
  • 1 cup shredded cheddar cheese
  • 2 cups shredded iceberg lettuce
  • 1 large tomato, diced
  • 4 tbsp sour cream
  • 1 lime, cut into wedges

Instructions:

  1. Heat a large skillet over medium-high heat. Add the ground beef and olive oil. Spread the meat into an even layer and sear undisturbed for 2-3 minutes until a brown crust forms.
  2. Break the meat into small crumbles using a wooden spoon. Once nearly cooked through, sprinkle chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper over the beef. Stir for 1 minute to bloom the spices.
  3. Pour in the beef broth. Reduce heat to medium-low and simmer for 3-5 minutes until the liquid reduces into a light glaze that coats the meat.
  4. Flash-heat tortillas in a dry pan for 30 seconds per side. Fill tortillas with the beef mixture and immediately top with shredded cheese, lettuce, diced tomatoes, and sour cream. Serve with lime wedges.