Ground Beef Crispy Tacos

Ingredients

• 1 lb Ground beef
• 1.5 tablespoons Chili powder
• 1 teaspoon Cumin
• ½ teaspoon Garlic powder
• 8 count Corn tortillas
• 1.5 cups Vegetable oil (for frying)
• 1 cup Shredded cheddar cheese
• 2 cups Shredded lettuce
• 1 cup Diced tomato

Instructions

1. 1

   Place a 12-inch skillet over medium-high heat and let it warm for 1 minute until the surface shimmers when you tilt it slightly.

2. 2

   Add the ground beef to the hot skillet, breaking it apart with a wooden spoon into small crumbles as it cooks, about 5–6 minutes until no pink remains.

3. 3

   Tilt the skillet and use a spoon to push the beef to one side, draining off the excess fat into a small bowl to discard.

4. 4

   Add 1.5 tablespoons chili powder, 1 teaspoon cumin, and 0.5 teaspoon garlic powder to the cooked beef and stir constantly for 30 seconds until the spices smell fragrant and coat the meat evenly.

5. 5

   Pour in 0.25 cup water and stir to combine, scraping any browned bits from the bottom of the skillet, about 1 minute until a thin sauce forms.

6. 6

   Reduce heat to low and let the beef simmer gently, stirring occasionally, until the sauce slightly thickens, about 3–4 minutes, then remove from heat.

7. 7

   Pour 1.5 cups vegetable oil into a separate 10-inch skillet and place over medium-high heat for 2–3 minutes until the oil shimmers and moves quickly when you tilt the pan, reaching about 350°F.

8. 8

   Using metal tongs, carefully fold a corn tortilla in half and gently lower it into the hot oil, holding it in a folded position with the tongs for 1–2 seconds to help it set into a shell shape.

9. 9

   Release the tongs and let the tortilla fry freely, turning it once with the tongs, until both sides are golden-brown and crisp, about 1–2 minutes total.

10. 10

    Lift the crispy shell out of the oil with tongs and stand it upright in a paper-towel-lined colander to drain for 10 seconds, then transfer to a plate.

11. 11

    Repeat steps 8–10 with the remaining 7 tortillas, working one at a time, until all shells are fried and drained.

12. 12

    Hold a warm crispy taco shell in one hand and use a spoon to fill it with seasoned ground beef, scooping enough to fill about two-thirds of the shell.

13. 13

    Top the beef with shredded cheddar cheese in a small mound covering the beef, about 2–3 tablespoons per taco.

14. 14

    Layer shredded lettuce on top of the cheese until it forms a loose mound, about a small handful or 0.25 cup per taco.

15. 15

    Finish each taco with a small handful of diced tomato, about 2 tablespoons, scattered on top of the lettuce.

16. 16

    Arrange the filled tacos on a serving plate and serve immediately while the shells are still warm and crispy.

Tools you’ll need

• 12-inch skillet
• 10-inch skillet
• wooden spoon
• metal tongs
• small bowl
• colander
• paper towels
• spoon
• serving plate

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