Description
Crispy Beef Tacos combine seasoned ground beef with perfectly fried corn tortillas for a deliciously crunchy taco night experience. This recipe guides you through cooking a flavorful beef filling with aromatic spices, frying corn tortillas to a golden crisp, and assembling with fresh toppings like shredded lettuce, cheese, and guacamole for the ultimate satisfying meal.
Ingredients
Scale
For the Beef Filling
- 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
For the Taco Shells
- 12 corn tortillas (6-inch diameter)
- Vegetable oil, for frying (about 2-3 cups)
Toppings
- 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
- Sauté Onion and Garlic: 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, being careful not to burn it.
- Cook Ground Beef: 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.
- Add Seasonings: Stir in the taco seasoning, chili powder (if using), cumin, and smoked paprika. Mix well to coat the beef evenly.
- Simmer Beef Mixture: Pour in the water and bring the mixture to a simmer. Reduce heat to low and let it simmer for about 10-15 minutes until the liquid reduces and the beef thickens. Stir occasionally to prevent sticking. The beef should be moist but not watery.
- Season to Taste: Add salt and freshly ground black pepper. Taste before adding salt as taco seasoning may contain salt. Optionally, add a pinch of sugar to balance flavors.
- Keep Beef Warm: Remove beef from heat and keep warm, either covered in skillet or in a slow cooker on warm.
- Prepare for Frying: Line a baking sheet with paper towels to drain the fried taco shells.
- Heat Oil: Pour 2-3 cups vegetable oil into a large, deep skillet or pot. Heat over medium-high until oil reaches 350-375°F (175-190°C). Test oil by frying a small tortilla piece; it should sizzle and brown in ~30 seconds.
- Fry Tortillas – Step 1: Using tongs, place one tortilla into hot oil. Fry about 15-20 seconds per side until tortilla softens and becomes pliable.
- Shape Taco Shell – Step 2: Fold the tortilla in half carefully with tongs. Hold folded position for 15-20 seconds on each side until it becomes firm and holds shape. Use a second pair of tongs if needed.
- Fry Taco Shell to Crisp: Continue frying the folded taco shell for an additional 1-2 minutes per side until golden brown and crispy. Monitor closely to avoid burning.
- Drain Taco Shells: Remove shells from oil and place on paper towel-lined baking sheet to drain excess oil.
- Repeat Frying: Repeat frying steps for remaining tortillas, adjusting oil temperature to maintain consistent heat.
- Keep Shells Warm: If not serving immediately, keep shells warm in a preheated oven at 200°F (95°C) until ready to serve.
- Fill Tacos: Carefully fill each crispy taco shell with prepared beef filling, being careful not to overfill.
- Add Toppings: Top each taco with shredded lettuce, diced tomatoes, shredded cheese, sour cream, guacamole, salsa, and optional diced red onion, pickled jalapeños, or chopped cilantro.
- Serve: Serve tacos immediately while shells are still crispy and beef is warm.
- Garnish & Enjoy: Garnish tacos with lime wedges and enjoy your flavorful crispy beef tacos.
Notes
- Use 80/20 ground beef for best flavor and moisture balance.
- For extra spicy tacos, increase chili powder or add pickled jalapeños in toppings.
- If you don’t have a thermometer, test oil heat carefully to avoid greasy or undercooked shells.
- Do not overfill taco shells to keep them easy to eat and maintain their structure.
- Frying in batches helps maintain oil temperature and crispiness.
- Keep fried taco shells warm in the oven to preserve crispness before serving.
- Vegetable oil is best for frying due to high smoke point; avoid olive oil for frying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Keywords: crispy beef tacos, taco night recipe, fried taco shells, ground beef tacos, Mexican tacos, homemade tacos, taco seasoning
