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.
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.