This is a Cook's Illustrated, all-time favorite recipe of mine. I've been using it for close to 40 years and we eat it several times a month. So why revisit it here in 2026? Because there is a new tool out there that crisps up your tacos without deep frying.
Becky gave me a pair of these stainless steel taco holders for my birthday and I am totally smitten. First, because the stand makes it incredibly easy to build your tacos. Slip the shells into the slots, add in the main ingredients and you are good to go. Second, the stainless steel material amplifies the heat in the oven and crisps up the shells to perfection.
Each stainless steel tray holds six tacos. They have silicone handles which makes it easy to slide in and out of the oven or grill. And stainless steel makes them very easy to clean...we just slap them in the dishwasher. Both Blackstone and Weber sell this specific design (perforated stainless steel walls). A pair will run you anywhere from $25 to $40 and are available most anywhere online (Becky got mine at Amazon).
Make sure you use corn taco shells.....either yellow or white corn will do. Do not use flour shells as they will burn in the oven. And for the cheese, I recommend Chihuahua quesadilla cheese. It melts perfectly in the oven! And don't forget all the taco fillings of choice: salsa, hot sauce, lettuce, sour cream, avocados, jalapeños, chipotle peppers, guacamole, etc.
INGREDIENTS
For the Taco Meat Filling
2 tablespoons vegetable oil
1 small onion chopped
3 garlic cloves, minced
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried Mexican oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 pound ground beef
1/2 cup tomato sauce
1/2 cup chicken broth
1 teaspoon brown sugar
2 teaspoons cider vinegar
12 yellow corn taco shells
1 cup shredded Chihuahua quesedilla cheese (from Costco) or shredded cheddar cheese
DIRECTIONS
- Preheat oven or grill to 350º.
- Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes. Add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, chili powder, cumin, coriander, oregano, cayenne pepper and salt; cook, stirring constantly, until fragrant, about 1 minute.
- Add ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes. Add tomato sauce, chicken broth, brown sugar and vinegar; bring to simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper.
- Spoon meat into the individual shells on the taco rack and then add cheese to each taco. Place racks in oven or on the grill and heat for about 10 minutes until the taco shells are crisp (if your oven has convection, switch it on for the last 5 minutes for extra crisping). Then serve for people to add their favorite toppings.
Pairing: Ice Cold Pacifico
