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Quick Summary
In This Recipe
These crispy beef tacos turn one pound of ground beef into six cheesy, skillet-fried tacos. Brown the meat well, simmer it with taco spices and a splash of beef stock, then tuck it into doubled...
Category: Beef Recipes, Recipes | By: Matt Price, Mr. Make It Happen
These crispy beef tacos turn one pound of ground beef into six cheesy, skillet-fried tacos. Brown the meat well, simmer it with taco spices and a splash of beef stock, then tuck it into doubled corn tortillas and fry until golden. Serve with salsa, sour cream, or guacamole.
Why these crispy beef tacos work
- A hard sear gives ground beef deep flavor before any liquid goes in.
- A little beef stock helps the spices coat the filling evenly.
- Two corn tortillas per taco keep the shells from splitting as they crisp.
Ingredients for 6 tacos
- 1 pound ground beef
- 12 corn tortillas (2 per taco)
- 2 cups cheese, shredded
- About ½ cup beef stock
- Diced onion and jalapeño, to taste
- All-purpose seasoning, to taste
- Taco seasoning, to taste; the video uses oregano, cumin, smoked paprika, sazón, and chili powder
- Neutral oil, enough to coat the bottom of the skillet
- Salsa, sour cream, avocado or guacamole, for serving
How to make crispy beef tacos
Brown the beef. Spread the ground beef in a hot skillet and let it sear before breaking it up. Season with all-purpose seasoning and your taco spice blend.
Soften the vegetables. Add the diced onion and jalapeño. Cook until tender, then pour in about ½ cup beef stock. Bring to a boil and reduce until the liquid has mostly evaporated. Taste and adjust the seasoning.
Fill the tortillas. Pair the corn tortillas so each taco has a double layer. Divide the beef and cheese among six tacos, folding them gently without overstuffing.
Crisp in the skillet. Add enough oil to coat the bottom of a skillet. Fry the tacos until the first side is golden and crisp. Flip and cook the second side for about 60–90 seconds. Drain briefly and repeat with the remaining tacos.
Serve. Bring them to the table hot with salsa, sour cream, or guacamole.
Taco-night tips
- Let the beef stock reduce before filling so the tortillas stay crisp.
- Double the corn tortillas to make flipping easier.
- Work in batches and avoid crowding the skillet.
More ground beef dinners
For another bold ground-beef dinner, try Dirty Cabbage.
Frequently asked questions
Can I use packaged taco seasoning? Yes. The video uses a homemade blend, but a store-bought packet also works; taste before adding more salt.
What cheese should I use? Use a good melting cheese that you enjoy in tacos. The video does not specify a particular variety.
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Crispy Cheesy Beef Tacos
Ingredients
- 1 pound ground beef
- 12 corn tortillas
- 2 cups shredded cheese
- ½ cup beef stock
- Diced onion and jalapeño to taste
- All-purpose seasoning to taste
- Taco seasoning to taste
- Neutral oil for frying
- Salsa sour cream, and guacamole, for serving
Instructions
- Spread the beef in a hot skillet and let it sear before breaking it up. Season with all-purpose seasoning and taco spices.
- Add diced onion and jalapeño. Cook until tender, then add beef stock and simmer until mostly reduced. Taste and adjust seasoning.
- Pair the corn tortillas so each taco has a double layer. Divide beef and cheese among six tacos and fold gently without overstuffing.
- Coat the bottom of a skillet with neutral oil. Fry tacos until the first side is golden, then flip and cook the second side for about 60–90 seconds. Drain and serve hot with salsa, sour cream, or guacamole.
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