• Make the seasoning: In a medium bowl, mix the chili powder, onion powder, cumin, paprika, garlic powder, oregano, red pepper flakes, salt and pepper.
  1 Tablespoon chili powder, 2 teaspoons onion powder, 1 ½ teaspoons ground cumin, 1 ½ teaspoons sweet paprika, 1 teaspoon garlic powder, 1 teaspoon dried oregano (mexican preferably), 1 ½ teaspoon dried red pepper flakes, 1 teaspoon kosher or sea salt, ½ teaspoon freshly ground black pepper

Cook The Beef

• Heat a large skillet over medium-high. Add the meat and cook, breaking it apart with a spoon. Once it’s mostly cooked through, drain any excess liquid.
  1 pound lean ground beef (94% to 96%)
• Stir in the seasoning and ½ cup of water. Continue cooking, stirring occasionally, until the beef absorbs most of the liquid, about 5 minutes.

Assemble The Tacos

• Warm the taco shells in the microwave for about 15 seconds.
  12 hard taco shells (store-bought)
• Divide the beef among the shells. Top each taco with cheese, then add shredded lettuce. Finish with hot sauce, a squeeze of lime, and Pico de Gallo.
  ½ cup shredded Mexican-style cheese blend, ½ cup shredded lettuce (romaine or iceberg), hot sauce like Cholula, Huichol or Tapatio. , Lime wedges, 2 cups Pico De Gallo