Crunchy shells wrapped in cheesy flatbreads filled with seasoned beef, fresh lettuce, cheese, and tangy sauce.
# What You'll Need:
→ Beef Filling
01 - 0.5 pound ground beef
02 - 0.5 small onion, finely diced
03 - 1 clove garlic, minced
04 - 1 tablespoon taco seasoning
05 - 0.25 cup water
06 - Salt and pepper, to taste
→ Cheesy Flatbreads
07 - 4 small flour tortillas (6-inch)
08 - 1 cup shredded cheddar cheese (approximately 115 grams)
→ Assembly
09 - 4 crunchy taco shells
10 - 1 cup shredded iceberg lettuce (about 50 grams)
11 - 0.5 cup shredded Mexican blend or cheddar cheese (approximately 50 grams)
12 - 0.25 cup ranch dressing or taco sauce
# How to Make It:
01 - Heat a skillet over medium heat and brown ground beef, about 5 minutes. Add diced onion and minced garlic, sauté 2 minutes until softened. Stir in taco seasoning and water, simmer 3 to 5 minutes until thickened. Season with salt and pepper, then remove from heat.
02 - Sprinkle 0.25 cup shredded cheddar cheese evenly over each flour tortilla. Heat a non-stick skillet over medium-low heat, place tortilla cheese-side up, cover and cook 1 to 2 minutes until cheese melts. Remove and keep warm. Repeat for all tortillas.
03 - Wrap each warm cheesy tortilla gently around a crunchy taco shell, allowing the melted cheese to bind them. Fill each shell evenly with beef mixture, then top with shredded lettuce, additional cheese, and drizzle with ranch dressing or taco sauce.
04 - Serve tacos immediately to preserve maximum crunch.
