If you need a hearty dinner on the table in a hurry, try these Crispy Beef Tacos. Made for busy weeknights, Game Day gatherings, and Cinco de Mayo celebrations, the combination of crispy shells, juicy seasoned beef, and toppings is truly satisfying.
If your family loves tacos as much as we do, you’re gonna absolutely love these Crispy Beef Tacos!
I started making these on busy nights when we wanted tacos but I wanted something just a little extra. Soft tacos are lovely, but crispy tacos feel like a treat without extra effort.
With garlic, onions, and salsa mixed into the beef, you get a taco that is deeply savory, a little smoky, and still juicy inside all that crunch.
We usually can’t wait and grab them hot. It is hands-on, a little messy, and always so very worth it.
These crispy beef tacos bring crunch, comfort, and pure delicious joy to the table. Perfect for busy nights when you still want something special.
Table of Contents
❤️ Why you’ll love these crispy beef tacos!
- Fast enough for weeknight dinners but exciting enough for Game Day spreads.
- Crunchy shells make every bite feel special.
- Flexible fillings and toppings suit picky eaters.
- Familiar flavors that still feel fun and bold.
- Crowd-pleasing results with minimal effort.
🌮 Ingredient notes
A few notes about some of the ingredients you’ll need for this recipe:
- Olive oil – The liquid gold that helps the tortillas crisp evenly. You can substitute avocado or vegetable oil if you prefer.
- Ground beef – A ground beef mixture of either 85/15 or 90/10 adds richness and juiciness. Ground turkey works for a lighter option.
- Soft flour tortillas – We use street taco size (the smaller size) soft tortillas for these. I love the way the flour tortillas crisp up in the pan. And using street size tortillas means the tortilla to beef filling ratio is just right.
- Onions and garlic – these aromatics build the flavor foundation of savory depth and sweetness. Shallots are a good substitute for onions if you prefer.
- Salsa – You’ll love the extra flavor salsa adds to the beef mixture. You can use store-bought salsa or use our easy 10-minute blender salsa recipe or our Pico de Gallo recipe.
- Taco seasoning – Either store-bought or try our homemade taco seasoning (make it once and keep it in a jar in your pantry for future recipes!). Taco seasoning brings mild heat and earthiness.
- Beef broth – This adds richness and depth to the beef mixture and makes it extra juicy.
- Cheddar cheese – Shredded cheddar cheese adds that ooey gooey rich cheesy goodness every taco needs! You can substitute Mozzarella cheese or Mexican cheese blend if you prefer. I make ours with our favorite dairy-free cheddar cheese shreds alternative, and it works beautifully for a dairy-free crispy beef taco.
- Optional: chopped cilantro for topping, and sour cream and extra salsa for serving.
Step-by-step instructions
These are super easy to make! Here are some step-by-step photos to show you how. You’ll find the full list of ingredients along with measurements, and more detailed instructions in the printable recipe card at the bottom of this post.
Cook the filling
- Cook the onions and garlic.
- Cook the beef just until browned.
- Stir in the taco seasoning and salsa.
- Pour in the beef broth and stir to combine. Cook until the liquid has evaporated and the ground beef is fully cooked.
Assemble the tacos
- On top of each tortilla, sprinkle some of the shredded cheese to the top half.
- Then add some ground beef mixture on top of the cheese.
- Sprinkle more cheddar cheese on top of the ground beef mixture.
- Fold the bottom half up to meet the top.
- Pan fry the tacos until the tortillas are as crispy as you want them to be on both sides.
- Serve warm, topped with chopped cilantro and served with sour cream and salsa.
Marlynn’s Tip
Make-Ahead Tip
You can make the ground beef mixture ahead of time. Simply follow the instructions through to where the ground beef is fully seasoned and cooked. Allow to cool then store in an airtight container in the refrigerator for up to 2 days. Reheat before filling the tortillas and cooking to crisp up before serving.
Recipe FAQs
Yes, but they will be less crispy. Brush the tacos with oil, then bake until golden.
Yes! Freeze after filling but before frying. You can cook them from frozen, but you’ll need to add a few minutes to the cooking time.
It depends on the salsa and the taco seasoning you use. You can use any spice level you want, from mild to extra spicy!
Allow to cool then store in an airtight container for up to 2 days. Reheat with a little oil on a pan on the stove, or in the air fryer (I prefer the air fryer for reheating these tacos).
Serving suggestions
These crispy beef tacos are perfect for Taco Tuesdays! Serve them with chopped cilantro, shredded lettuce, pico de gallo, avocado cilantro lime crema, or guacamole.
Then pair these tacos with Mexican rice and charred corn salad for a delicious weeknight dinner.
They also shine on Game Day spreads next to chips, black bean corn dip, and fresh mango habanero salsa.
🍷 🥂 Wine pairings
A juicy Zinfandel complements the beef and spice beautifully.
And a chilled rosé offers brightness and refreshes the palate between bites.
More Taco Tuesday and Cinco de Mayo recipes
Side Dishes
Vegetarian Mexican Rice
Air Fryer Recipes
Air Fryer Shrimp Tacos
Dips, Sauces, Seasonings
Mango Habanero Salsa
Cocktail Recipes
Prickly Pear Margarita
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Crispy Beef Tacos
Ingredients
- 2 Tablespoons olive oil, divided
- ½ medium onion, finely diced
- 1 garlic clove, minced or pressed
- 1 pound ground beef
- 2 Tablespoons taco seasoning
- ¼ cup salsa
- ¼ cup beef broth
- 8 soft street taco size tortillas
- 2 cups shredded cheddar cheese
- Optional: chopped cilantro for serving
Instructions
- Heat 1 Tablespoon of the olive oil in a large skillet over medium-high heat.
- Add the onions and garlic and cook until softened, about 2 minutes.
- Add the beef and break up using a wooden spoon or meat chopper while cooking until the meat is just browned, about 4-5 minutes.
- Add the salsa and taco seasoning. Mix into the beef and cook for about 3-4 minutes.
- Pour in the broth and mix into the beef mixture, cooking until most of the liquid has evaporated and the beef is fully cooked. Remove from heat and set aside.
- On the top half of each tortilla, add about 1-2 Tablespoons of cheddar cheese.
- Then top with 2-3 Tablespoons of ground beef.
- Sprinkle more cheddar cheese over the beef.
- Fold the bottom half of the tortilla up and press gently to help secure the taco.
- Heat 1 Tablespoon of the remaining olive oil in the skillet over medium heat.
- Working in batches, pan fry the folded tacos about 1-2 minutes on each side until golden brown, gently pressing down on the taco as it cooks to help seal the taco together.
- When each taco is cooked, browned, and crisped to your liking, transfer to a wire rack while you cook the remaining tacos.
- Garnish with chopped cilantro and serve with sour cream, salsa, and any other taco sides you like.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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