Sauté the Aromatics: Heat the oil in a large, heavy-bottomed frying pan over a medium heat. Add the finely diced onion and cook for 5-7 minutes, stirring occasionally, until it has softened and become translucent. Add the minced garlic and cook for another minute until fragrant.

Brown the Mince: Increase the heat to medium-high, add the beef mince to the pan, and break it up with a wooden spoon. Cook for 6-8 minutes, stirring to break up any large clumps, until the mince is browned all over. I find that using a potato masher helps to break it up into a fine, even texture.

Drain the Fat (If Needed): If you've used a mince with a higher fat content, you may see excess fat in the pan. Carefully tilt the pan and spoon off most of the rendered fat, leaving about a tablespoon behind for flavour.

Toast the Spices: Add the chilli powder, smoked paprika, ground cumin, oregano, salt, and pepper to the pan with the beef. Stir everything together and cook for 1 minute. This step is crucial; toasting the spices awakens their essential oils and deepens their flavour.

Create the Sauce: Stir in the tomato purée, ensuring it coats the beef and spices, and cook for another minute. Pour in the beef stock (or water), stir well, and bring the mixture to a gentle simmer.

Simmer to Perfection: Reduce the heat to low, cover the pan partially with a lid, and let the mixture simmer gently for 10-15 minutes. This allows the sauce to thicken slightly and the flavours to meld together beautifully. The mince should be tender and coated in a rich, not-too-watery sauce.

Prepare the Tacos: While the beef is simmering, prepare your toppings and warm your taco shells according to the package instructions. This usually involves a few minutes in a hot oven at 180°C (160°C Fan).

Assemble and Serve: Set out the pan of beef mince, the warm taco shells, and all your prepared toppings in separate bowls. Let everyone build their own perfect ground beef tacos and enjoy immediately!