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Rachael Ray's Hard-Shell Red-Eye Tacos

Rachael Ray's Hard-Shell Red-Eye Tacos


  • 1 tbsp. olive or vegetable oil

  • 1 lb. ground beef (80% lean)

  • ½ lb. bulk spicy breakfast sausage

  • Salt and pepper

  • 2 tbsp. chili powder (I like Gebhardt)

  • 1 ½ tsp. ground coriander

  • 1 ½ tsp. ground cumin

  • 1 tsp. dried oregano

  • 1 onion, finely chopped

  • 1 large or 2 medium jalapeño chiles, seeded and chopped

  • 3 cloves garlic, chopped

  • ½ cup strong coffee, leftover from breakfast or freshly brewed

  • 8 large hard square-bottom corn taco shells (such as Old El Paso Stand ’n Stuff)


  • Shredded pepper Jack and/or cheddar (about 2 1/2 cups)

  • Shredded iceberg or Little Gem lettuce

  • Diced tomatoes or store-bought taco sauce

  • Sliced pickled jalapeño peppers

  • Chopped white onions, rinsed


  • Step 1

    Heat a large skillet over medium-high. Add the oil, one turn of the pan. Add the beef and sausage. Cook, stirring often and breaking up the meat with a spoon, until browned, about 5 minutes; season with salt and pepper. Stir in the spices and oregano. Add the onion, chiles, and garlic. Cook, stirring often, until the onion is softened, 7 to 8 minutes. Stir in the coffee and 1/2 cup water. Reduce heat to medium-low. Cook, stirring occasionally, until the liquid is absorbed, about 2 minutes.

  • Step 2

    Preheat the oven to 375°. Bake the taco shells on a baking sheet until warm, about 5 minutes.

  • Step 3

    Fill the taco shells with the cheese. Top with the meat filling, lettuce, tomatoes, pickled jalapeños, and onions.