Simplest beef tacos

Consider this taco Tuesday for one, but without the overly salty, stale-tasting supermarket seasoning packets that are designed for pounds of ground beef. We wanted to spice up, speed up, and pare down the well-loved weeknight staple.We started by quickly sautéing a shallot and garlic with a pantry-friendly combination of chili powder and tomato paste; this provided both savory and spicy notes and delivered all of the flavor (and more) that a spice packet would, Using 85 percent lean ground beef prevented greasiness but still gave us the richness we were after. This recipe makes enough for four tacos. Reheat filling before assembling remaining tacos.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil in medium saucepan or 10-inch skillet over medium heat until shimmering. Add garlic, tomato paste, chili powder, salt, and half of shallot and cook until fragrant, about 1 minute.

Step 2

Stir in ground beef and cook, breaking up meat with wooden spoon, until no longer pink, 2 to 4 minutes. Divide half of filling evenly among 2 taco shells and top with cheese, jalapeños, and remaining shallot. Serve. (Remaining filling and toppings can be refrigerated, separately, in airtight container for up to 2 days.)