Equipment Needed
- Large rimmed sheet pan (half-sheet pan, 18×13 inches)
- Large skillet
- Cutting board and sharp knife
- Measuring cups and spoons
- Brush or spoon for oil
- Spatula
Step-by-Step Instructions
We start by building a flavor-packed foundation. In your large skillet, heat 2 tablespoons of the canola oil over medium-high heat. Add the diced onions and sauté them for about 5-7 minutes, until they’re soft and starting to turn translucent. You’re not aiming for deep caramelization here, just to sweeten them and take the raw edge off. This step is crucial—I’ve tried skipping it and just adding raw onion to the beef, and the texture was too harsh. Next, add the ground beef to the skillet with the onions. Break it up with your spoon and cook until it’s fully browned and no pink remains. Drain any excess grease if there’s a lot.
Now, it’s time for the seasoning. Sprinkle the taco seasoning packet and black pepper over the beef. Pour in the 1/2 cup of water. Stir everything together and let it simmer for 3-5 minutes, until the liquid is mostly absorbed and the mixture is thick and fragrant. That little bit of water is key—it helps rehydrate the dried spices and lets them coat every morsel of beef evenly. Remove the skillet from the heat and let the beef mixture cool slightly while you prep the pan. This cooling step is important; piping hot filling will make the tortillas soggy before they even hit the oven.
While the beef cools, grab your sheet pan. Pour the remaining 3 tablespoons of canola oil onto the pan. Using a brush or the back of a spoon, spread the oil to coat the entire surface evenly. This is what creates that gloriously crisp, fried-like bottom on your taco shells. Trust me, don’t skimp on this oil! Now, arrange your tortillas on the pan. They will overlap slightly in the center, and that’s perfectly fine—it creates those wonderful, cheese-filled seams. I gently press each tortilla down so the bottom gets coated in the oil. (See the next page below to continue…)