Crispy Beef Tacos
A delicious, flavorful dinner the whole family will love.
Servings: 8 street 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
Makes 8 street tacos.
Nutrition
Calories: 298kcal | Carbohydrates: 2g | Protein: 17g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 355mg | Potassium: 211mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 381IU | Vitamin C: 1mg | Calcium: 215mg | Iron: 1mg