In a large skillet over medium heat add the olive oil. Once it is hot add the ground beef. Crumble while it browns and cooks through.Pro Tip - If you are using a non stick skillet you may not need the additional olive oil.
Drain excess grease. Pro Tip: drain about 90% of the grease. Leaving some behind will add to the flavor of the tacos
Stir the tomato paste into the ground beef until it coats all the crumbles.
Add the seasonings - chili powder, cumin, onion powder, garlic powder, oregano, smoked paprika, red pepper flakes, salt and pepper. Stir to coat the ground beef.
Pour in the water and simmer for about 2 minutes.
Remove from the heat and serve.
Serve the seasoned ground beef in soft or hard taco shells topped with all your favorite taco toppings
This recipe is easily doubled or tripled for a larger crowd!Make Ahead: prepare completely and keep in an airtight container in the fridge for up to 4 days, or place in a freezer in a freezer safe container for up to 3 months.When reheating add a few tablespoons of water and then taste for additional seasoning like salt, cumin and chili powder.Recipe Tips:
Use a ground meat chopper to make quick work of crumbling your ground beef. (see photo above the recipe)
Make sure your spices are fresh... ground spices/powders last about 1-2 years, while dried herbs can last about 4 years.
Use SMOKED paprika for a really delicious flavor. Sweet paprika and paprika will not give you the same flavor.
Drain about 90% of the grease from the beef before adding your tomato paste and spices. Leaving too much will make your tacos greasy.
For a spicier taco add and sauté a jalapeno, sprinkle in more red pepper flakes and/or some cayenne pepper.
**Nutrition is only calculated for the seasoned ground beef, not the taco shell or toppings.