Crispy Ground Beef Tacos
User Reviews
4.6
165 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
301 kcal
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Course
Main Course
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Cuisine
Mexican
Crispy Ground Beef Tacos
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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.
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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
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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 Information
Show Details
Calories
301kcal
(15%)
Carbohydrates
25g
(8%)
Protein
28g
(56%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Cholesterol
70mg
(23%)
Sodium
716mg
(30%)
Potassium
562mg
(16%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
852IU
(17%)
Vitamin C
0.1mg
(0%)
Calcium
72mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 25g | 8% |
| Protein | 28g | 56% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 70mg | 23% |
| Sodium | 716mg | 30% |
| Potassium | 562mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 852IU | 17% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 72mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
165 reviews
Excellent
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