Spicy Ground Beef Tacos

2 tablespoons vegetable oil 1 white onion, finely chopped 1 tablespoon tomato paste 2 teaspoons Worcestershire sauce 2 tablespoons chili powder 1 tablespoon cumin 1 tablespoon coriander 1 teaspoon paprika 1 teaspoon died oregano 1/2 teaspoon garlic powder Kosher salt and black pepper 1 15 ounce can diced fire-roasted tomatoes 1 to 2 teaspoons hot sauce 12 hard shell tacos Shredded iceberg lettuce, cheddar cheese, and/or pickled jalapenos for topping

1. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally until tender about 4 minutes. Add the tomato paste, Worcestershire sauce, chili powder, cumin, coriander, paprika, oregano, and garlic powder; cook stirring until the onion is coated about one minute.

2. Add the beef, 1 teaspoon salt and a few grinds of pepper to the skillet. Cook, breaking up the meat until no longer pink, about 5 minutes. Add the tomatoes, hot sauce and 1/4 cup water and bring to a simmer. Reduce the heat and cook, stirring occasionally until the juices are slightly thickened, 5 to 7 minutes. Season with salt and pepper. 3. Meanwhile, warm the taco shells as the label directs. Fill the beef mixture and top lettuce and cheese.