Authentic Tex-Mex Beef Tacos
User Reviews
4.9
30 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
8 people
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Calories
333 kcal
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Course
Main Course
Authentic Tex-Mex Beef Tacos
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These authentic beef Tex-Mex tacos are perfect for a taco dinner party! Make the beef filling ahead of time...do the tortillas 1 or 2 hours before your guests arrive...serve with your favorite Tex-Mex sides.
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Ingredients
- 1 tablespoon olive oil
- 1 cup onion chopped
- 3 cloves garlic minced
- 1 lb ground beef 85% lean works well
- 2 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano preferably Mexican
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon cayenne
- ½ teaspoon ground black pepper
- 1 tablespoon all-purpose flour
- ½ can ro-tel (tomatoes with chilis)
- 1 cup beef broth
- 12 corn tortillas
- vegetable oil for frying
- 1 cup cheddar cheese shredded, for garnish
- 1 cup lettuce shredded, for garnish
- 1 cup tomatoes diced and seeded, for garnish
- salsa for serving
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Instructions
- Heat olive oil over medium-high heat in skillet.
- Cook the onion until soft, about 4 minutes. Add the garlic, and sauté for another 30 seconds.
- Add the beef and cook, stirring often, until no longer pink. Tilt the skillet and use a large spoon to remove most of the rendered grease. Discard safely.
- Add all seasonings and the flour. Stir until well blended and aromatic, about 1 minute.
- Add the Ro-tel and beef stock. Cook until thickened somewhat and most of the liquid has cooked down, about 10 minutes. The mixture should feel wet, but not runny, but also not dry.
- Meanwhile, heat vegetable oil to 350°F degrees
- Fry corn tortillas in deep fryer, or in a skillet (if using a skillet...place the tortilla in the hot oil for about 10 seconds...then, using tongs and a fork, grab one end of the tortialla and gently fold in half....continue cooking for about 20 seconds...then flip, and cook for another 20 or 30 seconds, and until golden and nice and crisp).
- Place cooked tortillas on paper towels. Preheat oven to 275°F.
- Place meat mixture in tortilla shells and place on a baking sheet. Bake for 10 minutes. Remove from the oven and serve at once with all the fixings.
Equipments used:
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
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- Taco meat can be made several days in advance. Reheat with another ¼ cup of beef broth. The shells can be made 1 to 3 hours before serving.
- In the unlikely event that there are leftover tacos, wrap them lightly in foil. They will lose some of their crunch, but will sill be delicious, even at room temperature.
- The meat can be made and frozen for up to 2 months.
Nutrition Information
Show Details
Serving
12 tacos
Calories
333kcal
(17%)
Carbohydrates
24g
(8%)
Protein
17g
(34%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
54mg
(18%)
Sodium
565mg
(24%)
Potassium
427mg
(12%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
705IU
(14%)
Vitamin C
7mg
(8%)
Calcium
172mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Serving | 12 tacos | |
| Calories | 333kcal | 17% |
| Carbohydrates | 24g | 8% |
| Protein | 17g | 34% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 565mg | 24% |
| Potassium | 427mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 705IU | 14% |
| Vitamin C | 7mg | 8% |
| Calcium | 172mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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