Crispy Beef TacosCrispy Beef TacosCrispy Beef Tacos
Ready in under 30 minutes, these tacos make for a brilliant midweek meal. Customize with your favourite toppings for a dinner that's both satisfying and impressively simple to prepare.
Prep Time
5m
Cook Time
20m
Servings
4 servings
Difficulty
easy
IngredientsIngredientsIngredients
Taco Meat
- Ground beef (20-30% fat content)450 g (1 lb)
- Chilli powder1 tbsp
- Salt½ tsp
- Ground cumin1½ tsp
- Dried Mexican oregano1 tsp
- Granulated garlic½ tsp
- Granulated onion½ tsp
- Tomato sauce120 ml (½ cup)
Taco Shells
- White corn tortillas8
- Avocado or vegetable oil120 ml (½ cup)
Optional Toppings
- Shredded lettuce to taste
- Diced tomatoes to taste
- Grated cheese to taste
- Soured cream to taste
- Fresh coriander, chopped to taste
- Diced onions to taste
- Sliced avocado to taste
- Lime wedges for serving
Ready in under 30 minutes, these tacos make for a brilliant midweek meal. Customize with your favourite toppings for a dinner that's both satisfying and impressively simple to prepare.
InstructionsInstructionsInstructions
Begin by preparing your cooking area. Set a large, heavy-based frying pan over medium heat and allow it to warm up properly.
Add 450g (1 lb) of ground beef to the hot pan. Using a wooden spoon, break the beef into small, even crumbles as it cooks.
Continue cooking the beef until it's thoroughly browned and no trace of pink remains, approximately 8-10 minutes. Stir occasionally to ensure even cooking and to prevent any parts from burning.
Once the beef is fully cooked, carefully drain away any excess fat from the pan. You can tilt the pan slightly and use a spoon to remove the accumulated fat, or briefly transfer the meat to a paper towel-lined plate if preferred.
Return the pan to the hob and reduce the heat to low. Now add the tomato sauce.
Immediately add your homemade taco seasoning mixture: 1 tablespoon chilli powder, ½ teaspoon salt, 1½ teaspoon ground cumin, 1 teaspoon dried Mexican oregano, ½ teaspoon granulated garlic, and ½ teaspoon granulated onion. Stir thoroughly to coat the meat evenly with both the sauce and spices.
Allow the seasoned meat to simmer gently for about 5 minutes, stirring occasionally.
While the meat is simmering, prepare your taco shells. Pour 120ml (½ cup) of oil into a medium frying pan and heat over medium-high heat.
Test if the oil is ready by carefully dipping the edge of a corn tortilla into it, the oil should immediately sizzle and bubble around the tortilla. This indicates it's at the perfect temperature for frying.
Using tongs, gently place a white corn tortilla into the hot oil. Fry for approximately 30 seconds on each side, or until the tortilla becomes slightly golden and develops a bit of crispness while still remaining flexible. Be careful not to over-fry, as the tortilla should not become completely rigid.
Transfer the fried tortilla to a paper towel-lined plate to absorb any excess oil. While the tortilla is still hot and pliable, carefully fold it in half to create the classic taco shape. You can do this using your tongs or two forks.
Repeat this process with the remaining tortillas. This recipe should yield approximately 8 taco shells.
To assemble your tacos, spoon the hot beef mixture into each crispy taco shell. The amount will vary depending on the size of your tortillas, but aim for about 2-3 tablespoons per taco.
Finish with your preferred toppings. Classic options include shredded lettuce, diced tomatoes, grated cheese, soured cream, fresh coriander, diced onions, sliced avocado, or a squeeze of lime juice.
Serve immediately while the shells are crisp and the filling is hot. These tacos are best enjoyed fresh, as the shells will gradually soften if they sit with the filling for too long.
Prep Time
5m
Cook Time
20m
Servings
4 servings
Difficulty
easy
IngredientsIngredientsIngredients
Taco Meat
- Ground beef (20-30% fat content)450 g (1 lb)
- Chilli powder1 tbsp
- Salt½ tsp
- Ground cumin1½ tsp
- Dried Mexican oregano1 tsp
- Granulated garlic½ tsp
- Granulated onion½ tsp
- Tomato sauce120 ml (½ cup)
Taco Shells
- White corn tortillas8
- Avocado or vegetable oil120 ml (½ cup)
Optional Toppings
- Shredded lettuce to taste
- Diced tomatoes to taste
- Grated cheese to taste
- Soured cream to taste
- Fresh coriander, chopped to taste
- Diced onions to taste
- Sliced avocado to taste
- Lime wedges for serving
InstructionsInstructionsInstructions
Begin by preparing your cooking area. Set a large, heavy-based frying pan over medium heat and allow it to warm up properly.
Add 450g (1 lb) of ground beef to the hot pan. Using a wooden spoon, break the beef into small, even crumbles as it cooks.
Continue cooking the beef until it's thoroughly browned and no trace of pink remains, approximately 8-10 minutes. Stir occasionally to ensure even cooking and to prevent any parts from burning.
Once the beef is fully cooked, carefully drain away any excess fat from the pan. You can tilt the pan slightly and use a spoon to remove the accumulated fat, or briefly transfer the meat to a paper towel-lined plate if preferred.
Return the pan to the hob and reduce the heat to low. Now add the tomato sauce.
Immediately add your homemade taco seasoning mixture: 1 tablespoon chilli powder, ½ teaspoon salt, 1½ teaspoon ground cumin, 1 teaspoon dried Mexican oregano, ½ teaspoon granulated garlic, and ½ teaspoon granulated onion. Stir thoroughly to coat the meat evenly with both the sauce and spices.
Allow the seasoned meat to simmer gently for about 5 minutes, stirring occasionally.
While the meat is simmering, prepare your taco shells. Pour 120ml (½ cup) of oil into a medium frying pan and heat over medium-high heat.
Test if the oil is ready by carefully dipping the edge of a corn tortilla into it, the oil should immediately sizzle and bubble around the tortilla. This indicates it's at the perfect temperature for frying.
Using tongs, gently place a white corn tortilla into the hot oil. Fry for approximately 30 seconds on each side, or until the tortilla becomes slightly golden and develops a bit of crispness while still remaining flexible. Be careful not to over-fry, as the tortilla should not become completely rigid.
Transfer the fried tortilla to a paper towel-lined plate to absorb any excess oil. While the tortilla is still hot and pliable, carefully fold it in half to create the classic taco shape. You can do this using your tongs or two forks.
Repeat this process with the remaining tortillas. This recipe should yield approximately 8 taco shells.
To assemble your tacos, spoon the hot beef mixture into each crispy taco shell. The amount will vary depending on the size of your tortillas, but aim for about 2-3 tablespoons per taco.
Finish with your preferred toppings. Classic options include shredded lettuce, diced tomatoes, grated cheese, soured cream, fresh coriander, diced onions, sliced avocado, or a squeeze of lime juice.
Serve immediately while the shells are crisp and the filling is hot. These tacos are best enjoyed fresh, as the shells will gradually soften if they sit with the filling for too long.