Baked crunchy beef tacos✨ For the Beef:▪️2 tsp Olive Oil▪️1/2 a Medium Yellow Onion, diced small▪️1 lb. Lean Ground Beef▪️2 tsp Chili Powder▪️1 tsp Cumin▪️1/2 tsp Garlic Powder▪️1 tsp Kosher Salt▪️1/2 Cup Mild Green Salsa▪️ For the Tacos:▪️2-3 Tbsp Avocado Oil▪️10-12 Corn Tortillas (I use @guerrerotortillas)▪️1/2 Cup Shredded Mexican Blend Cheese▪️ For Topping:▪️Iceberg Lettuce, sliced in thin little strips▪️Shredded Mexican Blend Cheese▪️ 🌱Vegan Modification: Sub in refried beans (or beans of choice) for beef; sub in plant based cheese for cheese 1️⃣ Preheat oven (or air fryer) to 425°F convection (if you have it) 2️⃣ In a large pan over medium heat, sauté the onions in olive oil until translucent (2-3 mins) then add the beef; break the beef into small pieces with your spatula and sauté until cooked through 3️⃣ Add the chili powder, cumin, garlic powder, and salt, and sauté 1 min, then add the green salsa and sauté 1 more min; turn off the heat 4️⃣ Add 2 Tbsp avocado oil to a large baking sheet, and microwave 6 tortillas at a time between two damp paper towels until pliable and warm (30 sec - 1 min) 5️⃣ Working one at a time, rub each tortilla in the oil on both sides (add more oil if needed as you near the end of the batch) and add 2 tsp cheese and 2 heaping Tbsp meat; spread the filling into a line across the middle of the tortilla and then fold it in half into a taco 6️⃣ Convection bake for 7-9 mins (until golden brown around the edges), flip tacos, and then convection bake for 7-9 more mins until deep golden brown and crispy (if you don’t have convection you may need to cook a few mins longer) 7️⃣ Pry open the tops of the tacos (wedging a knife in can help if they’re sticking shut) and stuff in some iceberg lettuce and shredded cheese - enjoy! ⏲20 minute prep time + 15 minute cook time Recipe makes 10-12 tacos
