Ingredients

• 1 tablespoon canola oil
• 1 medium white onion, roughly chopped
• 1 garlic clove, minced
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika 
• 1/4 teaspoon oregano
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 pound ground beef
• 1–14-1/2 ounce can diced fire-roasted tomatoes
• 8 hard taco shells, warmed
• Toppings: chopped lettuce, diced tomatoes, sour cream, shredded cheddar and monterey jack cheese

INSTRUCTIONS

1. Heat the oil in a large skillet over medium high heat. Sauté the onions until they start to soften, about 4 minutes. Stir in the garlic, cumin, chili powder, paprika, oregano, salt and pepper and cook until fragrant, about 1 minute.
2. Add the ground beef and cook, breaking it up with a spoon, until it is no longer pink, about 5-6 minutes. Stir in the tomatoes and simmer for 10 minutes until thickened.
3. Spoon the meat into the taco shells and add the toppings.