Crispy Beef Tacos

These crispy beef tacos take tacos up a notch. Pan-frying the tortillas gives you super melty cheese and tons of crunch. A family favorite!

Course Main Course

Cuisine American

Diet Halal

Prep Time 15

Cook Time 15

Servings people

Calories 567kcal

Author Farah Abumaizar

Ingredients

For the taco sauce:

1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup buttermilk or laban (can even sub water)
1 lime, juiced
1 teaspoon taco seasoning
1/4 teaspoon paprika powder

For the beef:

1 tablespoon olive oil
1 red onion, diced
2 garlic cloves, crushed
1 lb lean ground beef 500 g
2 tablespoon tomato paste
2 teaspoon taco seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup water

To assemble:

1 tablespoon vegetable oil
12 mini flour tortillas
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese

Instructions

For the taco sauce:

Mix together all the ingredients for the taco sauce until smooth and combined. Store in the fridge until ready to use.

For the beef:

Add the olive oil to a large skillet on medium high heat. Once hot, add the onion, and cook for 4-5 minutes until softened. Add the garlic and ground beef, and cook, stirring frequently and breaking up the beef with a wooden spoon until browned and cooked through.
Once the beef is totally browned and cooked and any liquid has cooked off, add the tomato paste, the taco seasoning, salt, and pepper, and stir and cook for a minute before adding in the water and cooking for another minute or two. Transfer the beef to a plate and set aside.

To assemble:

Wipe clean the same skillet you used to cook the beef, then add the vegetable oil and heat on medium high. Once hot, add two tortillas at a time, spacing them out, and cook for a couple of minutes until starting to turn golden brown. Sprinkle some mozzarella and cheddar cheese to evenly cover the tortilla, then about 1/4 cup of the taco beef to half of the tortilla.
Continue to cook until the bottom of the tortilla is golden brown, then fold the tortilla in half (It's easiest to fold the cheese-only half over the beef half). Watch the video in the recipe card if you need to see this in action.
Transfer these tacos to a serving platter and repeat with the rest of your beef mix and tortillas.
To serve, open up each taco and top with the taco sauce, and optionally salsa and shredded lettuce or any other taco toppings you like.

Video

Notes

Ingredient Notes

Laban: buttermilk is a direct swap.
Beef: use lean ground beef so the filling isn't greasy and the tortillas stay crisp.

Homemade taco seasoning:

This is the same blend I use for my chicken and beef tacos. It's easy to mix up with spices you probably already have. Just stir everything together in a small bowl:

1 teaspoon chili powder (not cayenne pepper)
1 1/2 teaspoons cumin powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1 teaspoon oregano
1 1/2 teaspoons salt
1/2 teaspoon black pepper

This makes about 7 teaspoons, which is more than the 3 teaspoons this recipe needs. Keep the rest in a small airtight jar for your next taco night.

Because this blend already has salt in it, taste the beef before adding the extra 1/4 teaspoon of salt.

Can't find chili powder? Make your own by mixing 2 tablespoons paprika, 2 teaspoons oregano, 1 1/2 teaspoons cumin, 1 1/2 teaspoons garlic powder, 3/4 teaspoon onion powder, and 1/2 teaspoon cayenne pepper (optional).

Recipe Tips

Cook only two tortillas at a time so the pan stays hot.
Fold the cheese-only side over the beef side. The melted cheese holds the taco closed.
Add a little more oil between batches if the pan looks dry.

Storing Leftovers

Store the beef and sauce separately in airtight containers in the fridge for up to 3 days. The beef filling freezes for up to 3 months.
Tacos are best fresh. Reheat leftovers in a skillet or air fryer, not the microwave.

Nutrition