Classic Crispy Beef Tacos
These classic crispy beef tacos feature seasoned ground beef served in homemade fried corn tortilla shells, topped with fresh vegetables and creamy condiments.
Equipment
- Large skillet or frying pan
- Tongs
- Wire rack
- Paper towels
- Dutch oven (optional)
Ingredients
For the Beef Filling
- 1 lb lean ground beef (450g)
- 1 tablespoon olive oil
- small onion finely diced
- 2 cloves garlic minced
- 1 packet taco seasoning (1 oz / 28g) (or homemade blend)
- 1/2 cup water (120ml)
- Salt and freshly ground black pepper to taste
For the Crispy Shells
- 12 corn tortillas (standard size)
- 1-2 cups Vegetable oil or canola oil for frying (about)
For Serving (Toppings)
- Shredded lettuce
- Diced tomatoes
- Shredded cheddar cheese
- Sour cream
- Salsa or hot sauce
- Fresh cilantro chopped
Instructions
Beef Preparation
- Heat olive oil in a large skillet, then cook diced onion until softened before stirring in minced garlic for another minute.
- Add ground beef to the skillet, break it up, cook until browned, and drain any excess fat.
- Stir in taco seasoning and water, simmer for 5-7 minutes until liquid evaporates, then taste and adjust seasoning.
Frying the Taco Shells
- Set up a frying station by pouring 1-2 inches of vegetable oil into a heavy-bottomed skillet and heating it to 350-375°F (175-190°C).
- Carefully place one corn tortilla into the hot oil and fry for 10-15 seconds until slightly softened.
- Using tongs, fold the tortilla in half to form a "U" shape and hold it for 30-60 seconds until golden brown and crispy.
- Remove the crispy shell, place it on a wire rack lined with paper towels to drain excess oil, and lightly sprinkle with salt.
- Continue frying the remaining tortillas one by one, ensuring consistent oil temperature.
Assembly
- Fill each crispy shell with warm seasoned beef and top with desired fixings like lettuce, tomatoes, cheese, sour cream, and salsa.
Notes
For extra flavor, try adding a pinch of smoked paprika or cumin to your beef seasoning. Always be careful when working with hot oil.