Description
Crispy ground beef tacos made with seasoned, juicy beef and melted cheese folded inside golden, crunchy tortillas, then topped with fresh lettuce, tomatoes, sour cream, and cilantro for a flavorful and satisfying meal.
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup tomato sauce
- 1/4 cup water
- 8 small flour tortillas
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup sour cream
- 1/4 cup chopped fresh cilantro
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for 30 seconds.
- Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess grease if needed.
- Stir in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and red pepper flakes.
- Pour in the tomato sauce and water. Simmer for 5–7 minutes until thickened.
- Preheat a clean skillet over medium heat.
- Spoon beef mixture onto one half of each tortilla, sprinkle cheese on top, and fold in half.
- Cook tacos in the skillet for 2–3 minutes per side until golden brown and crispy, pressing gently with a spatula.
- Remove from skillet, rest briefly, then top with lettuce, tomatoes, sour cream, and cilantro before serving.
Notes
- Ground turkey or chicken can be substituted for a lighter option.
- Add black beans or corn for extra texture and flavor.
- For more heat, mix diced jalapeños into the beef filling.
- For richer flavor, add a small amount of cream cheese to the filling.
- Store leftover beef filling in an airtight container in the refrigerator for up to 3 days.
- Freeze cooled beef filling for up to 2 months in a freezer-safe container.
- Reheat assembled tacos in a skillet or air fryer to restore crispiness.
- To bake instead of pan-frying, brush lightly with oil and bake at 400°F (200°C) for 10–12 minutes, flipping halfway through.
Nutrition
- Serving Size: 2 tacos
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 38 g
- Saturated Fat: 16 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 95 mg
