Crispy Taco Recipe
Submitted by Joan A
Homemade crispy tacos with seasoned ground beef, cheese, and diced tomatoes folded in flour tortillas and pan-fried golden. Crunchy on the outside, melty on the inside.
YIELD
6 servingsPREP
30 minCOOK
10 minREADY
40 minThese crispy tacos are made the old-fashioned way: flour tortillas stuffed with seasoned ground beef, shredded cheese, and diced tomatoes, folded in half, and pan-fried until the shell shatters when you bite through it. Way better than anything from a box.
The filling is simple. Browned beef with onion, garlic, salt, and chili powder gives you a well-seasoned base without overcomplicating things. Stuffing the tortillas while the filling is hot means the cheese starts melting before they even hit the oil.
Frying in just a quarter inch of oil is all you need. These aren’t deep-fried; they’re shallow-fried, which means one side gets crispy, you flip, and the other side crisps up too. About 45 seconds per side and you’ve got golden, audibly crunchy tacos. Drain on paper towels and cut into wedges for serving.
Pro Tips
- Press the filled tortilla down firmly to remove air pockets; trapped air puffs up and prevents the shell from crisping evenly
- Make sure the oil is properly hot before frying; cold oil means greasy, soggy tacos
- Fry only a few at a time so the oil temperature stays high
- Drain standing upright on paper towels so oil drips out of both sides
Variations
- Use seasoned shredded chicken instead of ground beef for chicken crispy tacos
- Add pickled jalapenos inside before folding for a spicy kick
- Serve with guacamole, sour cream, and hot sauce on the side for dipping
Ingredients
Directions
Brown together ground beef, onion and garlic in a heavy pinkness.
Add salt and chili poweder, blending well.
Place ½ cup of the ground beef filling, ½ cup shredded chesse and ¼ cup diced tomatoes onto one-half of each tortilla.
Fold other half over filling, pressing it down to remove any air pockets.
Pour oil into large skillet to ¼ inch depth.
When oil is hot, place filled tortillas into pan a few at a time.
Sauté over medium to high heat until golden on each side, about 45 seconds per side.
- Remove from pan onto paper towelling.
Cut into wedges to serve.
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