Ground Beef Tacos

• •
  Yellow Onion(360g)
• •
  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  Garlic(20g)
• •
  Chili powder(15g)
• •
  Cumin, Ground(5g)
• •
  Paprika, Smoked(5g)
• •
  Oregano, Dried(3g)
• •
  Cayenne Pepper, Ground(1g)
• •
  Tomato Paste(30g)
• •
  1 teaspoon kosher salt
• •
  ½ teaspoon ground black pepper
• •
  90/10 Ground Beef(454g)
• •
  Tomato(240g)
• •
  ¼ cup water
• •
  Tostada Shells, Corn, Fried
• •
  Mexican Blend Cheese
• •
  Avocado
• •
  Greek Yogurt (Nonfat)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

• •
  Lettuce, Iceberg
• •
  Canned Diced Tomatoes

Instructions

1. 1Heat olive oil in a large nonstick skillet over medium heat until shimmering, about 1–2 minutes. Add the diced onion and cook for 6–8 minutes, stirring occasionally, until translucent and softened.
2. 2Add the minced garlic and cook for about 1 minute over medium heat, stirring frequently, until fragrant. Add the chili powder, ground cumin, smoked paprika, dried oregano, and ground cayenne pepper. Stir constantly for 30 seconds to bloom the spices.
3. 3Add the tomato paste and stir over medium heat for 30 seconds until darkened and fragrant.
4. 4Increase heat to medium-high. Add the ground beef, breaking it into small pieces with a sturdy spoon or spatula. Cook for 6–8 minutes, stirring frequently, until browned with no pink remaining and internal temperature reaches 160°F. Stir in the canned diced tomatoes and simmer for 1 minute.
5. 5Reduce heat to low and simmer the beef mixture for 10 minutes, stirring occasionally, until flavors deepen and sauce thickens slightly.
6. 6Divide the cooked ground beef mixture evenly into 4 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.
7. 7To serve, warm the ground beef mixture in a skillet over medium heat for 2–3 minutes until heated through. Fill each tostada shell with the warm beef.
8. 8Top each taco with shredded Mexican blend cheese, fresh avocado slices, iceberg lettuce, fresh diced tomato, and a dollop of nonfat Greek yogurt.