Soft cheesy flatbread envelops a crunchy shell loaded with savory beef, fresh lettuce, and a creamy, spicy sauce.
# What You Need:
→ Meat
01 - 8 ounces ground beef
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon ground cumin
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon chili powder
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon onion powder
→ Flatbread & Shells
08 - 4 small flour tortillas (soft taco size)
09 - 4 crunchy taco shells
→ Cheese
10 - 1 1/2 cups shredded cheddar cheese
→ Toppings
11 - 1 cup shredded iceberg lettuce
12 - 1/2 cup diced tomatoes (optional)
13 - 1/4 cup creamy chipotle or spicy ranch sauce
# Steps:
01 - In a skillet over medium heat, cook the ground beef, breaking it apart with a spatula. Add salt, cumin, smoked paprika, chili powder, garlic powder, and onion powder. Continue cooking for 6 to 8 minutes until browned. Drain excess fat if necessary.
02 - Heat a nonstick skillet over low to medium heat. Place one flour tortilla in the skillet, sprinkle 1/4 cup shredded cheddar on one half, and 1/4 cup on the other half. Cover and cook 1 to 2 minutes until cheese is melted and tortilla is warm.
03 - Immediately fold each cheesy tortilla around a crunchy taco shell, pressing gently to adhere. Repeat for all tortillas and shells.
04 - Spoon a portion of the seasoned ground beef into each taco shell wrapped in the cheesy flatbread.
05 - Top each taco with shredded lettuce, diced tomatoes if desired, and drizzle with creamy chipotle or spicy ranch sauce.
06 - Present the assembled tacos while the shells remain crunchy and the cheese is melted.
