Ingredients:

  • 1 lb ground sirloin (90/10 lean)
  • 1 tbsp avocado oil
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste
  • 0.5 cup low sodium beef bone broth
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 12 hard corn taco shells
  • 1 cup fat free refried beans
  • 1.5 cups shredded sharp cheddar cheese

Instructions:

  1. Heat the 1 tbsp avocado oil in your skillet over medium high heat. Add the 1 lb ground sirloin, breaking it up until it is deeply browned and sizzling.
  2. Stir in the diced yellow onion and cook for 3 minutes until translucent. Add the minced garlic and 1 tbsp tomato paste, stirring for 1 minute until the aroma is toasted and rich.
  3. Pour in the 0.5 cup beef bone broth and all the spices (chili powder, cumin, paprika, garlic powder, salt, pepper). Simmer for 5 minutes until the liquid has reduced to a thick glaze.
  4. While the meat simmers, place the 12 taco shells in a 9x13 inch baking dish. Bake the empty shells for 5 minutes at 400°F (200°C) until they smell toasted.
  5. Spread about 1 tablespoon of the warmed refried beans into the bottom of each toasted shell.
  6. Divide the beef mixture evenly among the shells, pressing it gently into the beans.
  7. Top each taco generously with the shredded sharp cheddar cheese.
  8. Bake for 10 minutes at 400°F (200°C) until the cheese is bubbling and the shell edges are dark gold.