Description
Crispy Ground Beef Tacos feature shatter-crisp shells with juicy, well-browned beef, bold spices, and layered toppings for fast, craveable weeknight dinners.
Ingredients
1 lb ground beef (85–90% lean)
1 small onion, finely diced
2–3 garlic cloves, minced
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp dried oregano
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 cup tomato sauce or 2 tbsp tomato paste + splash water
12 corn tortillas (or 10–12 crispy taco shells)
1.5 cups shredded cheddar or Monterey Jack
Neutral oil for brushing
Shredded lettuce, diced tomatoes, pickled jalapeños, sour cream, cilantro, lime wedges
Instructions
1. Heat a skillet over medium-high with a light oil film. Sauté onion and garlic until fragrant.
2. Add ground beef, crumble and brown deeply. Drain excess fat; season with salt and pepper.
3. Stir in chili powder, cumin, smoked paprika, oregano; toast 30 seconds. Add tomato sauce or paste + water; simmer until thick.
4. Brush tortillas lightly with oil; bake over oven rack or on sheet pan until crisp.
5. Sprinkle cheese inside warm shells to melt as a barrier.
6. Fill shells with beef, top with more cheese, melt 1–2 minutes.
7. Finish with lettuce, tomatoes, jalapeños, sour cream, cilantro, and lime. Serve immediately.
Notes
Brown beef well and use small tomato sauce splash to bind spices.
Bake tortillas lightly oiled for crisp shells; melt cheese inside to preserve crunch.
Set up toppings station to assemble tacos quickly.
Re-crisp assembled tacos in oven or air fryer if needed.
Store beef and shells separately; assemble just before serving.
Freeze cooked beef up to 3 months; crisp shells fresh before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet & Oven
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 3
- Sodium: 480
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 14
- Cholesterol: 45