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Total time includes prep and cooking. Times are estimates.

Step amounts follow the list for 2. Times are as written.

1. 1

   Prep the toppings

   6 min

   Dice ¼ yellow onion, mince 1 clove garlic, chop 1 bunch cilantro and cut 1 lime into wedges, until everything sits in small bowls, 5–6 min. Set out 2 oz sour cream.

   • yellow onion
   • garlic
   • cilantro
   • lime
   • sour cream
2. 2

   Brown the beef

   10 min

   Heat a 12-inch skillet over medium-high until a drop of water sizzles, 1–2 min. Add 8 oz ground beef and ⅛ cup diced onion. Break up the meat and cook until no pink remains and the edges brown, 6–8 min. Spoon off extra fat. (USDA minimum internal temperature: 160°F (use a food thermometer))

   • water
   • ground beef
   • yellow onion
3. 3

   Season the beef

   3 min

   Lower the heat to medium. Stir in the 1 clove minced garlic, ½ Tbsp chili powder, ½ tsp cumin and ⅓ tsp salt, then add 1 Tbsp water. Simmer until the spices smell toasty and coat the beef, 2–3 min.

   • garlic
   • chili powder
   • cumin
   • salt
   • water
   • ground beef
4. 4

   Warm and assemble

   16 min

   Heat a dry skillet over medium until a drop of water sizzles, 1–2 min. Warm the 6 corn tortillas one at a time until they puff in spots and bend without cracking, 20–30 sec per side, 10–12 min for all 12. Stack them under a towel. Fill with the beef, the remaining ⅛ cup diced onion, the cilantro, lime wedges and sour cream, 1–2 min.

   • water
   • corn tortillas
   • ground beef
   • yellow onion
   • cilantro
   • lime
   • sour cream