Crispy Beef Tacos (Printable)
Golden-fried shells filled with seasoned beef, cheese, and fresh toppings for a satisfying meal.
# What You'll Need:
→ Beef Filling
01 - 1 lb ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp chili powder
05 - 1 tsp ground cumin
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp dried oregano
08 - 1/4 tsp cayenne pepper (optional)
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 2 tbsp tomato paste
12 - 1/2 cup beef broth or water
13 - 1 tbsp vegetable oil
→ Taco Assembly
14 - 12 corn or flour tortillas (6-inch)
15 - Vegetable oil, for frying
16 - 1 1/2 cups shredded cheddar or Monterey Jack cheese
→ Toppings
17 - Shredded lettuce
18 - Diced tomato
19 - Sliced jalapeños
20 - Diced red onion
21 - Sour cream
22 - Fresh cilantro
23 - Lime wedges
24 - Salsa
# Steps:
01 - Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add the chopped onion and cook for 3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
02 - Add the ground beef to the skillet, breaking it apart with a spoon. Cook for approximately 7 minutes until fully browned and no pink remains.
03 - Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute to bloom the spices.
04 - Add the tomato paste and mix thoroughly to coat the beef. Pour in the beef broth and simmer for 3 to 4 minutes, stirring occasionally, until the liquid is mostly absorbed and the filling is saucy but not watery. Remove from heat.
05 - Pour vegetable oil to a depth of about 1 inch into a deep skillet and heat over medium-high heat. Using tongs, carefully place each tortilla in the hot oil, folding it in half to form a taco shell. Fry for 1 to 2 minutes per side until crisp and golden. Drain on paper towels.
06 - Spoon the beef mixture into each crispy shell and sprinkle with shredded cheese while still warm so it melts.
07 - Top with shredded lettuce, diced tomato, sliced jalapeños, diced red onion, sour cream, fresh cilantro, and salsa as desired. Serve immediately with lime wedges.
# Expert Tips:
01 -
- Frying your own taco shells takes five extra minutes but transforms everything into something legitimately restaurant quality.
- The beef filling is rich and saucy with just enough spice to keep things interesting without overwhelming anyone at the table.
- You probably have most of the ingredients already sitting in your pantry and fridge right now.
02 -
- The oil temperature for frying shells needs to be hot but not smoking, if it splatters violently when the tortilla hits it, pull it off the heat for thirty seconds.
- Filling the shells while the beef is hot is critical because that residual heat is what melts the cheese properly.
03 -
- Corn tortillas fry up dramatically crispier than flour ones, but if they crack when you fold them, warm them on a dry skillet for twenty seconds first to soften them.
- Use a slotted spoon to transfer the beef into the shells so you do not add excess grease that will make the bottoms soggy.