Ingredients

• 3 lb beef chuck roast, ground coarse
• 2 medium onions (yellow or sweet), diced
• 1 8 oz can tomato paste
• 1 C water
• 2 Tb paprika
• 2 Tb cumin
• 1 Tb chili powder (medium or hot)
• 1 Tb Mexican oregano
• 1 Tb salt
• 4 ripe tomatoes, seeded and diced
• ¹/₄ head iceberg lettuce, chiffonade
• 1 lb cheddar cheese, grated
• 2 packages hard taco shells or
• 2 packages soft taco shells
• sour cream
• taco sauce

Tools and utensils

• 1 large pot or Dutch oven
• spoon
• cookie tray
• bowls for fillings

Procedure

1. Brown the ground beef and onion in the large pot until the beef is fully cooked and the onions are beginning to carmelize. Drain if necessary.
2. Add tomato paste, seasonings, salt, and water; stir to combine. Reduce heat to medium. Cook over medium heat until most of the water has evaporated and the ingredients have fully combined, about 15 minutes.
3. While the taco meat finishes cooking, prepare the fillings and bake the taco shells according to package directions.

Serving suggestions

Serve buffet-style for large parties. Make sure to provide a wide variety of taco and hot sauces.