Name: Crispy Beef Tacos: The Ultimate Recipe for Taco Night Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1.5 lbs ground beef (80/20 blend recommended for flavor); 1 medium yellow onion, finely chopped; 2 cloves garlic, minced; 1 packet (1 oz) taco seasoning; 1/2 cup water; 1 tablespoon olive oil; 1 teaspoon chili powder (optional, for extra heat); 1/2 teaspoon cumin; 1/4 teaspoon smoked paprika; Salt and freshly ground black pepper to taste; 12 corn tortillas (6-inch diameter); Vegetable oil, for frying (about 2-3 cups); Shredded lettuce (iceberg or romaine); Diced tomatoes; Shredded cheddar cheese (or Monterey Jack, or a blend); Sour cream; Guacamole (homemade or store-bought); Salsa (your favorite kind!); Diced red onion; Pickled jalapeños (optional); Cilantro, chopped (optional); Lime wedges, for serving

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Introduction

Crispy beef tacos bring the perfect combination of crunchy shells and savory, well-seasoned meat to your taco night. This recipe guides you through making delicious, homemade fried taco shells filled with flavorful ground beef and topped with your favorite fixings. It’s a fun and satisfying meal that everyone will love.

The image shows a close-up of several small tacos arranged in a row on a dark brown plate, placed on a white marbled surface. Each taco has a crispy yellow corn shell with slight char marks and is filled with a layer of seasoned brown meat, topped with a rich red sauce. Fresh green cilantro leaves are sprinkled on top, adding color contrast. There are small diced red tomatoes and purple onions visible in some of the tacos. In front of the tacos on the plate is a bright green lime wedge. To the side, clear glass bowls hold different salsas, one red and one green with cilantro on top. A woman's hand is gently picking up the taco closest to the camera. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs ground beef (80/20 blend recommended for flavor)
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 packet (1 oz) taco seasoning
1/2 cup water
1 tablespoon olive oil
1 teaspoon chili powder (optional, for extra heat)
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
Salt and freshly ground black pepper to taste
12 corn tortillas (6-inch diameter)
Vegetable oil, for frying (about 2-3 cups)
Shredded lettuce (iceberg or romaine)
Diced tomatoes
Shredded cheddar cheese (or Monterey Jack, or a blend)
Sour cream
Guacamole (homemade or store-bought)
Salsa (your favorite kind!)
Diced red onion
Pickled jalapeños (optional)
Cilantro, chopped (optional)
Lime wedges, for serving

Instructions

Step 1: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
Step 2: Add the ground beef to the skillet and break it up with a spoon or spatula. Cook, stirring occasionally, until the beef is browned all over. Drain off any excess grease.
Step 3: Stir in the taco seasoning, chili powder (if using), cumin, and smoked paprika. Mix well to coat the beef evenly.
Step 4: Pour in the water and bring the mixture to a simmer. Reduce the heat to low and let it simmer for about 10-15 minutes, or until the liquid has reduced and the beef is thickened. Stir occasionally to prevent sticking. The beef should be moist but not watery.
Step 5: Season with salt and freshly ground black pepper to taste. Taste before adding more salt since the taco seasoning can be salty. Optionally add a pinch of sugar to balance flavors.
Step 6: Remove the beef from heat and keep it warm while preparing the taco shells. Cover the skillet or transfer beef to a slow cooker on the warm setting.
Step 7: Line a baking sheet with paper towels for draining the fried taco shells.
Step 8: Pour 2-3 cups vegetable oil into a large, deep skillet or pot. Heat over medium-high until it reaches 350-375°F (175-190°C). To test without a thermometer, drop a small piece of tortilla in the oil — if it sizzles and turns golden in about 30 seconds, it’s ready.
Step 9: Using tongs, carefully place one tortilla into the hot oil. Fry for 15-20 seconds on each side until it softens and becomes pliable.
Step 10: Fold the tortilla in half using tongs. Hold in this position, frying an additional 15-20 seconds on each side until it becomes firm and holds its shape. A second pair of tongs can help hold the shell.
Step 11: Continue frying the taco shell for 1-2 minutes on each side until golden brown and crispy. Avoid burning.
Step 12: Remove the shell with tongs and place it on the paper towel-lined baking sheet to drain excess oil.
Step 13: Repeat frying with the remaining tortillas, adjusting oil temperature as needed to maintain consistency.
Step 14: If not serving immediately, keep the taco shells warm in a preheated oven at 200°F (95°C).
Step 15: Fill each taco shell with the prepared beef filling, being careful not to overfill.
Step 16: Top with shredded lettuce, diced tomatoes, shredded cheese, sour cream, guacamole, salsa, and any other favorites like diced red onion, pickled jalapeños, or chopped cilantro.
Step 17: Serve immediately while the shells are crispy and the beef is warm.
Step 18: Garnish with lime wedges and enjoy!

Tips & Variations

For a milder flavor, omit the chili powder or adjust according to taste.
Try flour tortillas for a softer taco shell alternative, though frying corn tortillas gives the classic crunch.
Mix different cheeses such as Monterey Jack with cheddar for a gooey, flavorful topping.
Add a squeeze of fresh lime juice over the beef before assembling for a zesty brightness.
Use a thermometer to maintain consistent oil temperature and avoid greasy shells.

Storage

Store leftover cooked beef in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep it moist. Fried taco shells are best eaten fresh but can be stored at room temperature in an airtight container for 1-2 days. Reheat shells briefly in a hot oven to restore some crispness before filling.

How to Serve

The image shows three small yellow corn tortillas, each toasted with a few brown spots and standing upright in a row on a dark plate, which rests on a white marbled surface. Each taco is filled with a few layers: a base of brown cooked meat, topped with a chunky red sauce, and garnished with fresh green cilantro leaves. The taco in the front is held by a woman's hand pinching its side, with a fresh lime wedge resting nearby on the plate. In the background, two small glass bowls hold red and green salsas with visible bits of herbs on top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the taco shells ahead of time?

Yes, you can fry taco shells ahead and keep them in an airtight container at room temperature. Reheat briefly in a warm oven to refresh their crispiness before serving.

What can I use instead of ground beef?

You can substitute ground turkey or chicken for a leaner option, or try plant-based crumbles for a vegetarian version. Adjust seasoning to suit the protein choice.