Crispy Ground Beef Tacos
Recipe from Two Peas and Their Pod
Ground beef tacos are a quick, easy, and incredibly satisfying meal that everyone can customize to their liking. Whether you’re hosting Taco Tuesday or just craving something delicious for dinner, these tacos hit the spot every time.
Servings: 4
Calories: 301kcal
Ingredients
- 1 lb lean ground beef
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/2 cup water
For serving:
- 8 corn tortillas (can use flour)
- Lettuce, finely chopped
- Cotija cheese or freshly grated Parmesan, for sprinkling on shells
- Shredded Mexican cheese blend or cheddar cheese
- Pickled Red Onions
- Pico de gallo
- Guacamole or avocado
- Sour cream or plain Greek yogurt
Instructions
- To make the taco meat: Heat a large skillet over medium heat. Brown the ground beef for about 5 minutes, breaking up the meat into small pieces using a wooden spoon. Cook until meat is no longer pink. Drain off any excess grease. Season with chili powder, cumin, salt, paprika, garlic powder, onion powder, and oregano. Pour in the water and let simmer for 5 minutes or until thickened. Turn off heat and set aside.
- To make the crispy tortillas: Add avocado oil or vegetable oil to a small skillet until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot (350 degrees), this will take about 5 to 7 minutes. Line a plate with paper towels and place by the skillet. When the oil is hot, carefully place a tortilla in the hot oil and cook until it is blistering but still soft, about 10 to 15 seconds. Using tongs, turn tortilla over and then immediately fold to form a taco shell. Once the tortilla is holding its shape, turn until crisp and golden all over, 15 to 30 seconds longer.Transfer to the prepared plate and sprinkle with cotija cheese (or Parmesan) and a little salt on the inside and outside of the taco shell. Make sure you sprinkle the cheese on when the tortillas are hot so it will stick. Continue frying the tortillas. If the oil starts to smoke, it is too hot, turn down the temperature and wait a bit.
- To assemble the tacos: Fill the tortillas with the warm taco meat and top with lettuce, cheese, pico de gallo, guacamole or avocado, sour cream or your favorite taco toppings. Serve immediately.
Notes
Store leftover taco meat in the fridge for up to 4 days. You can also freeze the meat for up to 3 months.
Nutrition
Calories: 301kcal | Carbohydrates: 25g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 70mg | Sodium: 716mg | Potassium: 562mg | Fiber: 4g | Sugar: 1g | Vitamin A: 852IU | Vitamin C: 0.1mg | Calcium: 72mg | Iron: 4mg