Easy Crispy Shell Tacos

Corn tortillas are a pantry staple for me.  I generally buy a 2 to 3 dozen-size package of them because the price is often just slightly higher than the 1 dozen-size package.

A quick tip is to check the “use-by” dates stamped on the packages of tortillas.

Sometimes tortillas on the grocery store shelf have expired dates on them so I like to reach for the packages in the back of the shelf to find the ones with the longest “use-by” date possible.

I found that when stored on my kitchen counter, the tortillas would “sweat” in their packaging and get mold on them fairly quickly.  So now I store them in the refrigerator and they last a lot longer.

Tortillas are great when warmed up in the microwave with leftover meat for a quick soft taco meal; or warmed up with some cheese for a quick snack.  I like to make nachos with them too like these Chili Bacon Nachos.

Here’s an easy crispy taco recipe that is super delish.

Here’s how to make it.

Grate the cheese.  I use sharp cheddar cheese, but any type of cheddar cheese would be fine.

Cut a quarter piece off of a head of cabbage.  Shred the cabbage by thinly slicing the quarter.

Then cut the tomatoes into small pieces.

Set the cheese, cabbage and tomato aside.

Next, cut the jalapeno in half lengthwise and remove the seeds (if you like a lot of spicy heat, you may want to leave the seeds in).

Then, slice the jalapeno into fairly thin slices (if you don’t like a lot of spicy heat, you may want to use just half of the jalapeno).

Warm up a skillet on medium heat, and add the ground beef and sliced jalapenos.

Then, add the rest of the taco meat seasonings.

Cook the ground beef until it’s browned.

Then, remove the ground beef from the skillet and set it on a paper towel to drain off any excess grease, and set aside.

Add the canola oil to a small skillet, and heat it on medium heat.

Then, add one tortilla at a time to the oil; using tongs, hold up one side of the tortilla out of the oil to form a taco shell.

After the side of the tortilla in the oil turns golden, using your tongs, turn the tortilla over to cook the other side.

Then, cook it until that side is also golden.

Next, lay the cooked taco shells on to a paper towel to absorb any excess oil.

Set the taco shells in holders if you have them so the shells can be filled.  If you don’t have holders for the taco shells, just lay the taco shells on a plate so that you can fill them.

Fill the taco shells with the meat.

Then, add the salsa over the meat.

Next, add the grated cheese.

Then, add the shredded cabbage.  You can also use shredded lettuce rather than the cabbage if you prefer.

Lastly, add the cut tomatoes, a dollop of sour cream, and the chopped cilantro for garnish.

Enjoy!

Easy Crispy Shell Tacos

Yield: Serves 2

Ingredients:

For the Taco Filling:
½ pound ground beef
1 ½ cup grated cheddar cheese
1 tomato
2 cups shredded green cabbage
1 cup salsa

For the Taco Meat Seasoning:
1/8 teaspoon chili powder
1/8 teaspoon garlic powder
1/8 teaspoon cumin
1/8 teaspoon ground pepper
1 jalapeno chili pepper
2 dashes of salt

For the Taco Shells:
4 corn tortillas
5 tablespoons canola oil

For the Garnish:
¼ cup sour cream
2 tablespoons chopped cilantro

Directions:

Grate the cheese. Cut a quarter piece off of a head of cabbage. Shred the cabbage by thinly slicing the quarter. You can also use shredded lettuce rather than the cabbage if you prefer. Then cut the tomatoes into small pieces. Set the cheese, cabbage and tomato aside.

Next, cut the jalapeno in half lengthwise and remove the seeds (if you like a lot of spicy heat, you may want to leave the seeds in). Then, slice the jalapeno into fairly thin slices (just use half of the jalapeno if you don’t like a lot of spicy heat). Warm up a skillet on medium heat, and add the ground beef and sliced jalapenos.

Then, add the rest of the taco meat seasonings. Cook the ground beef until it’s browned. Then, remove the ground beef from the skillet and set it on a paper towel to drain off any excess grease, and set aside. Add the canola oil to a small skillet and heat it on medium heat.

Then, add one tortilla at a time to the oil; using tongs, hold up one side out of the oil to form a taco shell. After the side of the tortilla in the oil turns golden, using your tongs, turn the tortilla over to cook the other side. Then, cook it until that side is also golden. Next, lay the cooked taco shells on to a paper towel to absorb any excess oil.

Set the taco shells in holders if you have them so the shells can be filled. If you don’t have holders for the taco shells, just lay the taco shells on a plate so that you can fill them. Fill the taco shells with the meat. Then, add the salsa over the meat.

Next, add the grated cheese. Then, add the shredded cabbage. Lastly, add the cut tomatoes, a dollop of sour cream, and the chopped cilantro for garnish.