Hard-Shell Tacos with Beef & Chorizo - Rachael Ray Every Day

    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.