Description
These Crispy Ground Beef Tacos feature perfectly seasoned, tender ground beef nestled in warm, golden, crispy tortillas. The tortillas are fried to a blistering crisp, then folded and sprinkled with flavorful cotija or Parmesan cheese. Topped with fresh lettuce, pico de gallo, guacamole, and a dollop of sour cream, these tacos offer a delicious balance of textures and bold Mexican-inspired flavors in just 25 minutes.
Ingredients
For the Taco Meat
- 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 the Crispy Tortillas
- 8 corn tortillas (can use flour tortillas if preferred)
- Avocado oil or vegetable oil (enough to fill 1/2 inch of a small skillet)
- Cotija cheese or freshly grated Parmesan cheese, for sprinkling
For Serving/Toppings
- Lettuce, finely chopped
- Shredded Mexican cheese blend or cheddar cheese
- Pickled red onions
- Pico de gallo
- Guacamole or sliced avocado
- Sour cream or plain Greek yogurt
Instructions
- Cook the taco meat: Heat a large skillet over medium heat and add the ground beef. Brown the beef for about 5 minutes, breaking it up into small pieces with a wooden spoon until no longer pink. Drain excess grease. Season the beef with chili powder, cumin, kosher salt, smoked paprika, garlic powder, onion powder, and dried oregano. Pour in 1/2 cup water and let the mixture simmer for 5 minutes until thickened. Remove from heat and set aside.
- Prepare the crispy tortillas: In a small skillet, pour avocado or vegetable oil until it reaches 1/2 inch deep. Heat over medium-high heat until the oil reaches approximately 350°F, which should take 5 to 7 minutes. Line a plate with paper towels and place it near the stove. Carefully place one tortilla in the hot oil; cook until it blisters but remains soft, about 10 to 15 seconds. Using tongs, flip the tortilla, then immediately fold it to form a taco shell shape. Continue turning it in the oil until it is crispy and golden, about 15 to 30 seconds more. Transfer to the prepared plate and sprinkle cotija or Parmesan cheese and a pinch of salt on the inside and outside while still hot so the cheese adheres. Repeat with remaining tortillas, adjusting heat if oil starts to smoke.
- Assemble the tacos: Fill each crispy tortilla shell with the warm seasoned ground beef. Top with finely chopped lettuce, shredded Mexican cheese or cheddar, pico de gallo, pickled red onions, guacamole or avocado slices, and a dollop of sour cream or Greek yogurt. Serve immediately to enjoy the crispy texture and bold flavors at their best.
Notes
- Use corn tortillas for a traditional flavor, but flour tortillas can be used for a softer texture.
- Adjust the spiciness of the beef mixture by modifying the chili powder or adding a pinch of cayenne if desired.
- Keep an eye on the oil temperature while frying tortillas to prevent burning; if the oil smokes, lower heat and wait before continuing.
- For a healthier option, bake the tortillas at 400°F until crispy instead of frying, although the texture will be different.
- Leftover taco meat can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
