4.6 from 165 votes
Crispy Ground Beef Tacos
Crispy Ground Beef Tacos feature spiced ground beef cooked with chili powder, cumin, paprika, and garlic, simmered to develop flavor. Corn tortillas are fried briefly in hot oil and folded to create crispy taco shells. The combination of tender, flavorful beef filling and crunchy shell provides a satisfying contrast. Toppings like pickled red onion, cotija cheese, and fresh pico de gallo add freshness and tang.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
4
Calories:
301 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 1 lb ground beef lean
- 1 tablespoon chili powder
- 1 1/2 teaspoons cumin ground
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon oregano dried
- 1/2 cup water
For serving:
- 8 corn tortillas (can use flour)
- lettuce finely chopped
- cotija cheese for sprinkling on shells, or freshly grated Parmesan
- Mexican cheese blend shredded, or cheddar cheese
- red onion pickled
- Pico de Gallo
- avocado or guacamole
- 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.
Cup of Yum
Notes
- Store leftover ground beef in an airtight container in the fridge for up to 4 days.
- You can freeze the cooked beef for up to 3 months; thaw before reheating.
- Carefully fry tortillas in hot oil to achieve crisp shells without burning.
- Use corn or flour tortillas depending on your preference.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 301
% 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.