Ramadan Recipes: Ground Beef Tacos

Arrange a rack in the middle of the oven and preheat it to 375ºF. Take a 9x13-inch baking dish and position 12 crispy taco shells with their openings facing up inside the dish.

Grate 4 ounces of sharp cheddar cheese using the large holes of a box grater, yielding about 1 cup. Evenly distribute the grated cheese between the taco shells, adding 2 to 3 tablespoons of cheese to each shell.

Thinly slice 1 small head of iceberg lettuce into fine shreds, and dice 1 medium tomato into small pieces. In a large skillet over medium-high heat, heat 2 tablespoons of olive oil until shimmering. Cook 1 pound of lean ground beef in the skillet, breaking it into small pieces with a wooden spoon, until browned and cooked through (approximately 8 minutes). Add 3 tablespoons of taco seasoning and 1/2 cup of salsa, cooking until the sauce thickens (about 3 minutes). Spoon approximately 1/4 cup of the beef mixture into each taco shell. Bake the tacos until the cheese melts and the shells are heated through, approximately 10 minutes. Top the tacos with the shredded lettuce and diced tomato. Optionally, add sour cream, pickled jalapeños, and pickled onions for additional flavor.