When I was growing up, “crunchy taco night” was a frequently requested dinner in my family — and with good reason. Between the satisfying crunch of the taco shell and the spiced browned ground beef, it’s a guaranteed crowd-pleasing combination. And if you serve the toppings on the side, everyone can build the tacos exactly how they want (something I’m sure my mom appreciated).

This meal comes together fairly quickly — you can prep all of your toppings in the time it takes the filling to simmer. Then all that’s left to do is layer everything inside the crispy shells and get to crunching.

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Ground Beef Tacos

Makes 12 tacos; serves 4 to 6

For the beef filling:

1 tablespoon neutral oil, such as canola, grapeseed, or vegetable

1 small yellow onion, diced (1/2 cup)

1 pound lean ground beef

2 tablespoons tomato paste

1 (1-ounce) packet or 3 tablespoons taco seasoning

1 cup water

For the tacos:

12 crunchy taco shells

1 beefsteak tomato, diced (1 cup)

1 small ripe avocado, diced (optional)

1/4 medium head iceberg lettuce, shredded

Shredded cheddar, Monterey, Colby, or Mexican blend cheese

Sour cream

1. Arrange a rack in the middle of the oven and heat the oven to 350 F.

2. Heat 1 tablespoon neutral oil in a large skillet over high heat until shimmering. Add 1 diced small yellow onion and cook, stirring occasionally, until translucent and slightly softened, about 4 minutes. Add 1 pound lean ground beef and cook, breaking it up into small pieces with a wooden spoon, until cooked through and browned, 6 to 8 minutes. Add 2 tablespoons tomato paste and one (1-ounce) packet taco seasoning. Cook until fragrant and the tomato paste is slightly darkened, about 2 minutes.

3. Add 1 cup water and scrape up the browned bits from the bottom of the skillet, and bring to boil. Reduce heat to maintain a simmer and cook until the liquid has almost completely evaporated, about 10 minutes. Meanwhile, prepare the toppings.

4. Arrange 12 crunchy taco shells in a single layer on a rimmed baking sheet and bake for 5 minutes.

5. Divide the taco meat between the shells (about two heaping tablespoons each). Serve with one diced beefsteak tomato, one diced small ripe avocado if using, 1/4 shredded medium head lettuce, shredded cheese, and sour cream for topping.

(Rachel Perlmutter is a senior culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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