Crispy Shell Tacos with Seasoned Ground Beef Filling
These crispy shell tacos are easy to make and delicious any night of the week.
Ingredients
For the Seasoned Ground Beef Taco Meat:
- 1/2 pound ground beef
- 1 jalapeno chili pepper stem and seeds removed, chopped
- 1/8 teaspoon chili powder
- 1/8 teaspoon granulated garlic
- 1/8 teaspoon cumin powder
- 1/8 teaspoon ground pepper
- 2 dashes salt
For the Crispy Taco Shells:
- 4 corn tortillas
- 5 tablespoons canola oil amount may vary depending on the size of the skillet used
For the Tacos:
- Crispy Taco Shells
- Seasoned Ground Beef Taco Meat
- 1 cup Mexican salsa
- 1-1/2 cup shredded cheddar cheese
- 2 cups shredded or thinly sliced green cabbage
- 1/4 cup sour cream
- 2 tablespoons chopped cilantro
- 1 medium size tomato chopped
Instructions
For the Seasoned Ground Beef Taco Meat:
- Heat a medium size skillet on medium heat and add ground beef, chopped jalapeno, chili powder, granulated garlic, cumin, salt and pepper. Stir together.
- Using a heat resistant spatula, break up the ground beef so that all of the meat is in small pieces about the same size.
- Continue to cook the meat while stirring until it starts to brown and is thoroughly cooked.
- Transfer the ground beef from the skillet onto a paper towel-lined plate to drain off any excess grease. Wrap the meat in the paper towel (to keep it warm) and set aside.
For the Crispy Taco Shells:
- To a small skillet, add canola oil. Heat the skillet on medium heat.
- Add a tiny piece of a tortilla to the oil, when it starts to bubble, using cooking tongs, add a tortilla to the oil; hold up one side (half 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. Transfer the taco shell from the pan onto a paper towel-lined plate. Repeat the cooking process for the remaining tortillas.
For the Tacos:
- Set the crispy taco shells in taco holders if you have them so the shells can be filled. Otherwise, lay the crispy taco shells on a plate so they can be filled.
- Fill the taco shells with a layer of meat. Then spoon salsa over the meat.
- Next, top with shredded cheese, shredded cabbage, a dollop of sour cream, chopped tomatoes and chopped garnish.
- Serve while the meat is warm.