1. Prepare the vegetables:  Wash and chop the onion and bell pepper.

2. Warm the tortillas (optional): If using hard taco shells, preheat your oven to 200°F (93°C) and warm the taco shells according to package instructions for about 5-10 minutes. You can also warm them in a dry skillet over medium heat for a minute or two per side, or in the microwave following package instructions (be careful not to overheat or burn them).  If using soft taco shells, you can simply wrap them in a clean kitchen towel to keep them warm.

3. Combine the optional dried herbs (optional):  In a small bowl, combine the dried thyme (if using) and dried rosemary (if using).

Cooking (20 minutes):

1. Heat the olive oil: Heat the olive oil in a large skillet over medium heat.

2. Sauté the vegetables: Add the chopped onion and bell pepper to the hot skillet and cook for 5-7 minutes, or until softened and translucent.

3. Brown the ground beef:  Add the ground beef to the skillet with the softened vegetables and break it up with a spoon as it cooks. Cook the ground beef for 5-7 minutes, or until browned throughout. Drain any excess grease using a colander or paper towels.

4. Season the taco meat: Stir in the dried Greek oregano, granulated onion powder, smoked sweet paprika, ground cumin, combined dried thyme and rosemary (if using), Vadouvan curry powder (adjust according to your preference for spice level), and salt. Cook for an additional minute, allowing the flavors to meld.

5. Taste and adjust seasonings: Taste the taco meat and adjust seasonings with additional salt and black pepper to your preference.

Assemble and Serve (10 minutes):

1. Fill the tortillas:  Spoon the seasoned taco meat into the warmed taco shells.

2. Add your favorite toppings:  Add your desired toppings like shredded lettuce, diced tomatoes, shredded cheese, sour cream, and any other toppings you like (chopped fresh cilantro, sliced avocado, salsa).

Tips:

• For a richer flavor, substitute ground turkey or chicken for the ground beef.

• You can use fresh herbs instead of dried ones. Use about 1 tablespoon of chopped fresh thyme and 1 tablespoon of chopped fresh rosemary (remove the leaves from the sprigs and chop finely). Add the fresh herbs along with the taco meat in step 7.

• Leftover taco meat can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in a skillet or microwave until warmed through. You can use the leftover taco meat for other dishes like burritos, taco salads, or stuffed peppers.

Enjoy these delicious and easy oregano and onion beef tacos!