Crispy Ground Beef Tacos Recipe





Introduction: Crispy Ground Beef Tacos Recipe

Tacos have been one of the few things I do well and that's probably because I've been making them since I was a teenager. In this recipe I'll also show you how easy it is to make crispy taco shells. Nobody should ever have to suffer through store bought crispy shells. You can also replace the beef with diced up chicken breast.

Here's what you'll need. This makes about 10 tacos. Cook and prep time is about 45 minutes.

1lb ground beef
1 med. onion
1 container of fresh salsa (mild/med/hot your choice)
1 teaspoon cumin powder
1-2 tomatoes
1 cup of shredded cheddar cheese.
1 head of lettuce
1 package of corn tortillas (12 count)
1 cup of vegetable oil (enough to fill your fry pan about 1/2 inch)
1 can refried beans (if you want to stretch your beef to make more tacos)

I'm hungry already, it must be lunch time.

Step 1: Start Cooking Beef + Onions

Chop of the onions as small as you like.

Add onions and ground beef to largish fry pan.

Put them on medium heat and mix them up.

Step 2: Add Salsa and Cumin

Once the beef is browned.

Add 1 teaspon of cumin.

Add all of the fresh salsa.

Mix and cook for about 15-20 minutes. Do not cover. You don't want it too wet at the end, but it will be juicy.

Step 3: Get Cheese, Tomatoes and Lettuce Ready

Grate your cheese.

Sharpen your knife. Cut up the tomatoes.

Wash and dry your lettuce.

Step 4: Make the Taco Shells

Pour your vegetable oil in an 8" fry pan.

Put it on med/low heat. You can test if it's ready by putting a small dash of water from your finger and if it starts popping, you're ready.

Each tortilla will only take a couple of minutes to cook.

Place a tortilla in the oil, after a minute or so, flip it, then take it out. You'll have to experiment to see how crispy you like your shells, the longer you cook them, the crispier they will get. If you make them way ahead of time, don't make them too crispy, then you can warm them in the oven just before you're ready to eat without them getting too hard.

Place your shells on a paper grocery bag or a bunch of paper towels to soak up the excess oil.

Step 5: Garnish and Serve

Now put your tacos together with quantities that fit your appetite.

Put in the beef.

Then the cheese.

Then the tomatoes.

Then the lettuce.

Step 6: Enjoy!

My favorite step, beer and tacos. It's usually my second as I can't resist having one while I'm cooking.

If you were thinking ahead, you would already have a beer glass in the freezer.



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    Yay Tacos! I could eat them 5 days a week!

    Don't use water to test if the oil is hot enough unless you want to get popped and possibly burned. Use a tiny amount of your ground beef mixture.

    actually there's an easier way to test if your oil is hot pinch a little salt in the oil if reacts it's hot!

    Good suggestion.

    JLMS, Just because it doesn't perfectly resemble a traditional Mexican taco, who says it's not good to eat? I've worked in tex-mex restaurants for years, and almost every dish served is different than it's traditional counterpart. Most of the differences occur because of the availability of ingredients. For example, many traditional Mexican dishes didn't use Cilantro, but it's a staple of modern tex-mex.. All I'm saying, is don't hate on tasty food just because it's not traditional..

    you're right on with the cumin......b-b-but where's the GARLIC?

    se ven ricos lo unico es que esas tortillas parecen tostadas