Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tbsp avocado oil
  • 1 small yellow onion, finely minced
  • 2 cloves garlic, minced
  • 12 hard taco shells
  • 2 tbsp low-sodium taco seasoning
  • 1/2 cup no-salt-added tomato sauce
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 cup shredded romaine lettuce
  • 1/2 cup roma tomatoes, seeded and diced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup light Greek yogurt

Instructions:

  1. Preheat your oven to 400°F (200°C). Freshly grate the cheddar cheese to ensure optimal melting without anti-caking agents.
  2. Heat avocado oil in a large skillet over medium-high heat. Add ground beef and cook until very dark. Drain any excess rendered fat.
  3. Add minced onion and garlic to the skillet. Sauté until the onion is translucent and fragrant.
  4. Stir in the taco seasoning and tomato sauce. Simmer for 5 minutes until the mixture thickens into a glossy coating.
  5. Stand the taco shells vertically in a 9x13-inch baking dish, fitting them snugly to support each other.
  6. Place a small amount of shredded cheese at the bottom of each shell to create a moisture barrier. Top with the protein filling and the remaining cheese.
  7. Bake for 10-15 minutes until the shells are toasted and the cheese is bubbly and melted.
  8. Remove from oven and top with shredded lettuce, diced tomatoes, cilantro, and a dollop of light Greek yogurt.