Lunch Tray Taco
We didn’t grow up with abuela’s secret recipes or taco night traditions. This was boxed shells, packet seasoning, and ground beef on a weeknight. But that memory? It stuck. The Lunch Tray Taco is my homage to those school lunch flavors—but flipped with bold seasoning and crunch that doesn’t quit.
Ingredients
For the Beef:
- 1 lb ground beef or turkey
- 1 tbsp olive oil
- 1½ tbsp Your favorite taco seasoning
- ½ tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tbsp W Sauce
- Salt & pepper, to taste
For the Shells:
- 8 crispy corn taco shells
- Optional: lightly toast in the oven for extra crunch
Toppings:
- Shredded iceberg or romaine lettuce
- Diced tomatoes
- Sharp cheddar cheese or Mexican blend
- Quick-pickled red onions (optional)
- Lime crema or sour cream drizzle (optional)
- Hot sauce or salsa, to serve
Instructions
- Cook the Meat: In a skillet over medium heat, warm the olive oil. Add the ground meat and brown it, breaking it up as it cooks. Drain excess fat.
- Season the Meat: Add all seasonings, W Sauce, and a splash of water. Stir and simmer for 2–3 minutes until fully coated and flavorful. Taste and adjust.
- Toast the Shells: Heat taco shells in a 350°F oven for 3–4 minutes for added crunch.
- Build the Tacos: Layer the seasoned meat in the taco shells, followed by lettuce, tomato, cheese, and any extras.
- Finish: Drizzle with crema, salsa, or hot sauce if you’re feeling bold.
Chef Paddy’s Tips
- For extra nostalgia: Use bagged shredded lettuce and square-cut tomatoes to hit that lunch tray vibe.
- Don’t skip the crunch: Toasted shells make a difference—don’t settle for soggy.
- Make it party-friendly: Set up a taco tray bar with toppings on the side and shells stacked in the center.
- Next-day hero: Leftover seasoned meat makes killer nachos or lunch bowls.
Let’s cook with heart and hustle.
