Crumbly Beef Tacos | Little Luna
One of our favorite versions of tacos-ground beef tacos! ! They are filled with meat and cheese, fried until golden brown, and topped with lettuce and tomatoes.
Tacos are a staple of our Mexican meal, and sometimes we use chicken, pork, or roll them into flautas. No matter what you make, they will definitely become the favorite of the crowd! !
Beef tacos-a family favorite!
Tacos have always been a favorite of the whole family! ! And, as long as we remember, we have been making them.
Our first choice may be chicken, but since I can remember, we have eaten beef tacos. In fact, my mother grew up with these tortillas, and my granny bean broth even adds diced potatoes to the mixture!
Potatoes in tacos? My grandmother would add cooked diced potatoes to their beef tacos to help stretch it and feed more mouths. My mother is used to this taste and often adds diced potatoes to the tacos I grew up with. Now my sisters and I also added them.
Be sure to use cooked and cut potatoes. Add ½ -1 cup potatoes to the meat/cheese mixture, then scoop the mixture onto the tortillas to be fried.
How to make ground beef tacos
Which beef is best for tacos? My tacos usually use ground beef, but you can also use shredded beef or thinly sliced cooked steak. Stir the selected beef with the cheese, then fry according to the instructions. For ground beef: If you use a fatter mixture, be sure to drain the oil after you brown the meat.
After the beef is cooked, season with salt and pepper. Drain if necessary.
Put the meat and cheese shreds in a bowl and mix (this is where you add optional potatoes).
Heat 0.5 – 1 inch of vegetable oil in a large frying pan.
Add about ⅓ cup of meat mixture to the center of a tortilla. Fold the tortilla and use tongs to hold the top edge to keep it closed. Hold the top of the tortilla and put the bottom in the oil. Shake the tortillas from side to side several times, then set the tortillas to fry.
Fry each side until golden brown, then place on a plate lined with paper towels to drain the excess oil. Before serving, add lettuce and tomatoes to each taco.
Toppings + storage skills
Toppings: We insist on using simple shredded lettuce and diced tomato toppings. However, you can use any of your favorite taco ingredients.
Leftovers: To prepare the remaining tacos for storage, remove any lettuce/tomato stuffing and place them in an airtight container. It can be stored in the refrigerator for up to 4 days. Reheat the tacos in the oven to help them become crispy again. If you are in a hurry, you can reheat them in the microwave.
Make it in advance: I have never tried frozen tacos, but I prepared the taco meat in advance to store in the refrigerator. Simply brown the taco meat and let it cool. If needed, mix it with cheese and cooked potatoes and store it in a freezer container. It will remain for up to 4 months. Thaw the meat mixture in the refrigerator overnight, then fry the tacos according to the recipe instructions.
Taco Tips + Frequently Asked Questions
Tacos for the crowd: When my mother made beef tacos for large family gatherings, she always planned two tacos per child and 3-4 tacos per adult. I have 5 married siblings and 22 grandchildren. This always seems to be the right amount. In addition, we leave about 1/3 of the tacos unfilled, because most grandchildren don’t like lettuce and tomato toppings.
Oven/air frying: If you want a healthier cooking method, you can certainly bake them in the oven or air-fry them.Each method of tortillas will be slightly different, but
- Oven: Preheat the oven to 400°F. Spray oil on the baking sheet. Add the beef mixture to each tortilla, fold and place the tacos on the baking sheet. Spray the exposed tortillas with cooking spray. Bake for 8-10 minutes.
- Air fryer: Set the air fryer to 380°F and lightly spray one side of the tortilla with cooking spray. Add the meat mixture on the other side. Fold the tacos and place them in a single layer in the airfryer basket. Fry for 4-6 minutes or until the edges are crispy. Repeat until all tacos are fried.
Can you roll tacos? If you prefer to roll these instead of folding them, of course you can. When they are rolled up, they are called flautas or taquitos more commonly.
How to prevent tortillas from cracking? Tortillas may be a bit fussy. Hey is fragile and breaks easily. To prevent this from happening, you need to preheat them before filling and folding them. There are several ways to heat them:
- Wrap a stack of corn tortillas with wet paper towels and put them in an airtight bag. Do not close the bag. Keep it open and place it in the microwave. Heat for 30-60 seconds, or until warm and elastic.
- Wrap a stack or corn tortillas in foil and put them in the 325 oven until they are hot and soft
- You can put the tortillas in a cast iron skillet and heat them on medium high heat, about 15 to 20 seconds per side.
More delicious Mexican food:
Course main course
Preparation time 15 minutes
20 minutes cooking time
Total time 35 minutes
Calories 202 kcal
Author Little Luna
- 1 pound ground beef
- Salt and pepper
- 1 cup shredded Mexican cheese
- 1-2 cups vegetable oil
- 12 yellow tortillas
- Lettuce and tomato
- Optional cooked diced potatoes
Boil the ground beef until browned. Season with salt and pepper. Drain if necessary.
Add the meat and cheese shreds to the bowl and mix. (Add optional potatoes)
Heat 1-1.5 inches of vegetable oil in a large frying pan.
Add about ⅓ cup of meat mixture to the center of a tortilla. Fold the tortilla and use tongs to hold the top edge to keep it closed.
Hold the top of the tortilla and put the bottom in the oil. Shake the tortillas from side to side several times, then set the tortillas to fry.
Fry each side until golden brown, then place on a plate lined with paper towels to drain the excess oil.
Before serving, add lettuce and tomatoes to each taco.
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