Middle-School Tacos

Ingredients

• 2 tablespoons neutral oil, like canola, peanut or grapeseed
• 1 medium-size yellow onion, peeled and diced
• 4 cloves garlic, peeled and minced
• 2 pounds ground beef
• 2 tablespoons chile powder
• 1 tablespoon ground cumin
• 2 teaspoons kosher salt, or to taste
• 2 teaspoons freshly ground black pepper, to taste
• 2 teaspoons cornstarch
• 2 teaspoons smoked paprika (or substitute hot or sweet paprika)
• 1 teaspoon crushed red-pepper flakes, or to taste
• 1 cup chicken broth or beef broth, low-sodium if store-bought
• 12-18 hard taco shells
• Toppings: grated cheese, sliced jalapeños, chopped tomatoes, shredded lettuce, sour cream, guacamole, etc.

Instructions

1. Place a large skillet over medium-high heat, and add the oil. When it begins to shimmer, add the onion, and cook until softened and starting to brown, approximately 5 to 7 minutes.
2. Add the garlic, and cook for a minute or so to soften, and then the ground beef. Cook until the beef is starting to brown, stirring and chopping with a spoon to break up the meat, approximately 5 to 7 minutes. Pour off excess fat, leaving only a tablespoon or two in the pan.
3. Heat oven to 325. Add the chile powder, cumin, salt, pepper, cornstarch, paprika and red-pepper flakes, and stir to combine. Add the broth, stir, bring to a simmer and cook uncovered until the sauce has thickened slightly, approximately 4 to 5 minutes.
4. As sauce cooks, place taco shells on a sheet pan, and toast in oven until they are crisp and smell nutty. Serve a few tablespoons of meat in each taco, along with whatever toppings you like.