Ingredients

• 2 tablespoons vegetable oil
• 1 white onion, finely chopped
• 1 tablespoon tomato paste
• 2 teaspoons Worcestershire sauce
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1 1/2 pounds ground beef chuck
• Kosher salt and freshly ground pepper
• 1 15-ounce can diced fire-roasted tomatoes
• 1 to 2 teaspoons hot sauce
• 12 hard taco shells
• Shredded iceberg lettuce, shredded cheddar cheese and/or pickled jalapenos, for topping

Instructions

1. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender, about 4 minutes. Add the tomato paste, Worcestershire sauce, chili powder, cumin, coriander, paprika, oregano and garlic powder; cook, stirring, until the onion is coated, about 1 minute.
2. Add the beef, 1 teaspoon salt and a few grinds of pepper to the skillet. Cook, breaking up the meat, until no longer pink, about 5 minutes. Add the tomatoes, hot sauce and 1/4 cup water and bring to a simmer. Reduce the heat and cook, stirring occasionally, until the juices are slightly thickened, 5 to 7 minutes. Season with salt and pepper.
3. Meanwhile, warm the taco shells as the label directs. Fill with the beef mixture and top with lettuce, cheese and/or pickled jalapenos.
4. Photograph by Ryan Dausch