The Most Addicting Tacos I’ve Ever Made

Ingredients

• 1 lb Ground Beef (93% lean / 7% fat (often labeled 93/7))
• 4 large Jalapeño Peppers (Seeded and halved lengthwise)
• 4 oz Cream Cheese (Softened to room temperature)
• 1 cup Shredded Cheddar Cheese (Divided – half for topping the poppers, half for the taco crust)
• 8 pieces Hard Taco Shells (Store‑bought, pre‑shaped)
• 1 tbsp Olive Oil (For browning the beef)
• 1 tsp Salt (Season to taste)
• ½ tsp Black Pepper (Freshly ground if possible)
• ¼ cup Sour Cream (Optional garnish)
• 2 tbsp Fresh Cilantro (Chopped, optional garnish)

Instructions

1. Prepare Jalapeño Popper Filling

   Slice each jalapeño lengthwise, remove seeds and membranes, then place a dollop (about ½ tsp) of softened cream cheese into each half.

   Time: PT5M

2. Add Cheese Crust

   Sprinkle shredded cheddar evenly over the cream‑cheese‑filled jalapeños, then place the poppers on a parchment‑lined baking sheet.

   Time: PT2M

3. Bake Popper Crust

   Preheat the oven to 425°F (220°C). Bake the jalapeño poppers for 5‑6 minutes, until the cheese melts and turns golden‑brown.

   Time: PT6M

   Temperature: 425°F

4. Cook Ground Beef

   While the poppers bake, heat olive oil in a skillet over medium‑high heat. Add the ground beef, season with salt and pepper, and break it up with a spatula. Cook for 5‑6 minutes, stirring occasionally, until browned and no longer pink.

   Time: PT6M

5. Assemble Tacos

   Place a taco shell on a plate, spoon a generous portion of the cooked beef into the shell, then top with two cheese‑crusted jalapeño poppers. Gently press (smash) the poppers into the taco so the cheese crust adheres to the shell.

   Time: PT4M

6. Garnish and Serve

   Add a dollop of sour cream and a sprinkle of chopped cilantro on each taco. Serve immediately while hot and crispy.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

18g

Fiber

3g