📖 Instructions

1. Begin by prepping your ingredients. Finely dice the onion and mince the garlic. Zest and juice the orange, and roughly chop the fresh cranberries if using. This makes the whole process smoother, trust me. I once tried to multitask and ended up with burnt garlic—not a fun time!
2. In a large skillet, brown the ground beef over medium-high heat. Break it apart with a spoon as it cooks. Drain any excess grease. Nobody likes greasy tacos, right?
3. Add the diced onion to the skillet and cook until softened, about 5 minutes. Then, stir in the minced garlic and cook for another minute until fragrant. This layering of flavors is key!
4. In a mixing bowl, combine the orange zest, orange juice, cranberry sauce (or chopped fresh cranberries), chili powder, cumin, smoked paprika, and a pinch of salt and pepper. Mix well to create a flavorful sauce. I like to add a tiny splash of maple syrup for extra depth.
5. Pour the cranberry-orange sauce over the cooked ground beef and onions. Stir well to combine, ensuring the beef is evenly coated. Reduce the heat to low and simmer for 10-15 minutes, allowing the flavors to meld together beautifully. Stir occasionally to prevent sticking.
6. While the beef is simmering, warm your taco shells according to package instructions. I usually just stack them up and microwave them for like, a minute. Works every time.
7. Assemble your tacos by filling each shell with the cranberry-orange ground beef mixture. Top with your favorite taco toppings such as shredded lettuce, diced tomatoes, sour cream, guacamole, or a sprinkle of cotija cheese. My personal fav? A dollop of Greek yogurt.
8. Serve immediately and enjoy! These tacos are surprisingly addictive and a real crowd-pleaser. I betcha can't eat just one.