Beef Tacos

🔥 Prep

• Open the taco seasoning packet and set aside.
• Measure out 150 ml of tomato salsa into a small bowl.
• If needed, shred 150 g of cheddar cheese (or use pre‑shredded) and place in a bowl.
• Place 100 g of shredded lettuce in a separate bowl.
• Cut 1 lime into wedges and have sour cream ready for serving.
• Arrange 8 taco shells on a plate; optionally warm them later.

🔥 Cook

• 1. Place a large skillet over medium‑high heat and let it heat for 1 minute.
• 2. Add the 400 g of ground beef to the skillet and break it up with a spoon, cooking for 5‑7 minutes until it is browned and no longer pink.
• 3. If excess fat accumulates, drain it off, leaving about 1 tbsp in the pan.
• 4. Sprinkle the entire taco seasoning packet over the meat and stir to coat evenly.
• 5. Pour in 120 ml of water (or follow packet instructions) and stir to combine.
• 6. Reduce the heat to low and simmer the mixture for 3‑4 minutes, stirring occasionally, until the sauce thickens and coats the beef.
• 7. While the beef simmers, warm the taco shells: pre‑heat the oven to 180 °C, place shells on a baking sheet, and heat for 2‑3 minutes until pliable.
• 8. Remove the skillet from heat; the taco filling is ready.

🔥 Serve

• Spoon the seasoned beef filling into each warmed taco shell.
• Top with shredded cheddar, shredded lettuce, and a dollop of tomato salsa.
• Add a squeeze of lime wedge and a spoonful of sour cream if desired.
• Serve immediately with extra lime wedges and sour cream on the side.