Hard-Shell Tacos with Beef & Chorizo - Rachael Ray In Season

Hard-Shell Tacos with Beef & Chorizo

Hard taco shells are a crunchy classic!
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Hard-Shell Tacos with Beef & Chorizo

Recipe by Rachael Ray

  • 4Servings

Ingredients

Charred Red Salsa

  • 3 plum tomatoes, halved
  • 1/2 small onion, peeled
  • 2 cloves garlic, cracked and left in skin
  • 1 jalapeño, stemmed
  • Natural olive or vegetable oil cooking spray
  • 1/4 cup (a small handful) fresh cilantro or parsley leaves (optional)
  • Salt

Filling & Tacos

  • 1 tbsp. canola or olive oil
  • 3/4 lb. 80% lean ground beef
  • 1/2 lb. fresh chorizo, bulk or cut from casings
  • 1 tsp. (1/3 palmful) ground cumin
  • Salt and pepper
  • 1/2 small white or yellow onion, finely chopped
  • 2 large cloves garlic, finely chopped
  • 1 large jalapeño, finely chopped
  • 1/2 lime, juiced (about 1 tbsp.)
  • 8 super-size or 12 small stand-up hard taco shells
  • 1 package (8 oz.) shredded Mexican cheese blend or yellow cheddar

Toppings, Optional

  • Shredded or finely chopped iceberg lettuce
  • Sliced or diced avocado

Preparation

1. For the salsa, preheat the broiler. On a rimmed baking sheet, arrange the tomatoes, onion, garlic and jalapeño. Lightly spray with cooking spray. Broil until the garlic skin browns (remove after about 6 minutes) and the tomatoes and onions are tender and blackened in spots (leave for 12 to 15 minutes). Peel the garlic into a food processor. Add the tomatoes, onion, jalapeño and cilantro, if using; season with salt. Pulse until coarsely chopped. Preheat the oven to 350°.

2. Meanwhile, for the filling, in a large skillet, heat the oil, one turn of the pan, over medium-high. Add the beef and chorizo, stirring occasionally and breaking up with a spoon, until browned, about 5 minutes. Add the cumin and season with salt and pepper. Add the onion, garlic and jalapeño; cook, stirring often, until softened, about 5 minutes. Add the lime juice and about 3/4 cup water; cook, stirring often, until thickened, 5 to 10 minutes. 

3.Place the taco shells on a baking sheet. Divide the cheese among the shells. Bake until toasted and the cheese melts, 3 to 4 minutes. Fill the tacos with the beef mixture and top with the salsa and the lettuce and avocado, if using.