Provolone & Beef Tacos
Ingredients
For Taco Shells:- 6 slices BelGioioso Mild Provolone cheese (1-8 oz. package)
- 1 lb. ground beef
- ½ small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1½ tsp. chili powder
- 1 tsp. ground cumin
- ½ tsp. smoked paprika
- ½ tsp. dried oregano
- ½ tsp. salt
- ¼ tsp. freshly ground black pepper
- ¼ cup water
- 1 cup shredded lettuce
- 1 medium tomato, diced
- ¼ cup red onion, finely diced
Directions
Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Arrange 1 slice of provolone for each taco shell, spacing them at least 2 inches apart.
Bake for 7-10 minutes, or until the cheese is melted, bubbly, and golden in color. Keep an eye on it—the cheese can burn pretty quickly.
Let cool on the baking sheet for 1–2 minutes, just until firm enough to lift but still flexible. Blot away any excess oil with a paper towel if needed. Carefully drape each cheese circle over the handle of a wooden spoon or spatula balanced between edges of pot or two cups. Let cool completely until firm and crisp.
Heat a large skillet over medium heat. Add ground beef and chopped yellow onion, breaking up the meat with a wooden spoon as it cooks. Cook for 6–8 minutes, until the beef is browned and the onion is softened. Drain excess fat.
Add spices (garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper.) Stir well and cook for another minute. Pour in water and simmer for 2–3 additional minutes, stirring occasionally, until the liquid reduces and the beef is well coated.
Spoon beef into your crispy provolone taco shells and top with shredded lettuce, diced tomatoes, and red onion or any favorite filling.