Why You’ll Love Crispy Ground Beef Tacos Recipe Recipe
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Crispy and golden on the outside
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Juicy, seasoned beef filling inside
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Melted mozzarella adds richness
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Quick and easy to prepare
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Great for kids and adults alike
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Customizable with your favorite toppings
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Perfect for batch cooking
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Freezer-friendly for future meals
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Can be made with pantry staples
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Works well for lunch, dinner, or appetizers
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound ground beef (90/10 preferred)
1/2 medium onion, finely chopped
2 tablespoons taco seasoning
2 tablespoons tomato paste
1/4 cup water or beef broth
Salt to taste
8 small (6-inch) flour tortillas
2 to 3 cups shredded mozzarella cheese
Avocado or vegetable oil for frying
Fresh cilantro, finely chopped for garnish (optional)
Directions
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Heat a skillet over medium heat and add 1 tablespoon of oil. Sauté chopped onions for 2–3 minutes until soft.
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Add ground beef to the skillet, breaking it up as it cooks. Cook for 4–5 minutes until browned.
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Stir in tomato paste and taco seasoning. Add a splash of water or broth if the mixture is too dry. Simmer for 3–4 more minutes until thickened. Season with salt to taste.
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Let the beef mixture cool slightly.
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Lay out a tortilla. On one half, sprinkle shredded mozzarella, add a spoonful of beef filling, and top with more cheese. Fold the tortilla in half.
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Repeat with remaining tortillas and filling.
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In a clean skillet, heat 3–4 tablespoons of oil over medium heat. Fry each taco for 1–2 minutes per side or until golden brown and crispy.
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Transfer to a paper towel-lined plate or wire rack. Garnish with cilantro and serve hot.
Servings and timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Variations
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Spicy kick: Add diced jalapeños or red pepper flakes to the beef.
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Different cheese: Try cheddar, pepper jack, or a Mexican blend.
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Tortilla swap: Use corn tortillas for a gluten-free option.
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Veggie-loaded: Add bell peppers, black beans, or corn to the filling.
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Saucy option: Drizzle with chipotle mayo or cilantro-lime crema.
Storage/Reheating
To store: Keep leftover tacos in an airtight container in the fridge for up to 3 days.
To freeze: Wrap individually in foil and store in a freezer-safe bag for up to 2 months.
To reheat: Re-crisp in a skillet or bake at 350°F for 10–12 minutes. Avoid microwaving if you want to maintain crispiness.
FAQs
How do I get the tacos crispy without deep frying?
Pan-frying with a small amount of oil in a non-stick skillet works best. Press down lightly with a spatula for extra crispiness.
Can I bake these instead of frying?
Yes, brush them lightly with oil and bake at 400°F for about 12 minutes, flipping halfway through.
What cheese works best for these tacos?
Mozzarella melts beautifully, but cheddar, Monterey Jack, or a Mexican cheese blend also work well.
Can I make these ahead of time?
You can prepare and fill the tacos ahead of time, then fry them just before serving.
How do I keep the tacos from opening while cooking?
Press the tacos gently with a spatula while frying and avoid overfilling.
Are these tacos freezer-friendly?
Yes, once assembled and cooled, freeze individually wrapped tacos for up to 2 months.
What’s the best ground meat to use?
90/10 ground beef strikes a good balance between flavor and less grease, but ground turkey also works.
Can I add beans to the filling?
Absolutely—black or refried beans can be stirred into the beef mixture for extra texture and fiber.
What sauces go well with these tacos?
Try salsa, sour cream, guacamole, or a creamy jalapeño sauce.
Do I have to use flour tortillas?
No, corn tortillas are a great alternative. They will be more delicate but add authentic flavor.
Conclusion
Crispy Ground Beef Tacos are the kind of meal that hits the spot every time—easy, flavorful, and crowd-pleasing. Whether you’re feeding the family on a weeknight or hosting a casual get-together, these tacos are sure to be a hit. Make them once, and they’ll quickly become a regular in your meal rotation.
