Ground Beef Tacos

Tuesday, November 10, 2020

This is my go-to recipe for ground beef tacos.  We have these once or twice a month.


November 10, 2020

Yield: 6 tacos

Prep time: 30

Cook time: 30

Total time:


1 lbs ground beef (the leaner the better for me.)

1 tbsp mexican oregano

2 tsp ground cumin

1 tbsp chili powder

1 tbsp paprika

1 tbsp knorr tomato and chicken bouillon

1/2 yellow onion, diced

1/2 bell pepper, color is unimportant

3 corn tortillas per person

1 cup peanut oil for frying tortillas





Lettuce, shredded

Red onion, diced


1/2 tomato, diced



In a medium skillet over medium heat, add the ground beef and begin to break apart as it's cooking.  Use a paper towel with tons to remove any excess grease you don't want.  When the moisture has almost finished cooking off - add the spices, and the bell pepper.  Mix well, turn heat to low, add 1/3 cup water and cover with a lid while you fry the tortillas.




In a small skillet, add the 1 cup of oil and bring to a fairly high heat.  You can drop a toothpick  into the oil to determine if it's hot enough.


Using a pair of tongs in each hand, hold the tortilla edges with each tong.  Fold the tortilla in the oil, holding the top with one hand, and holding the other end to the bottom of the pan.  In about 20 seconds, reverse the tortilla, cook for another 20-30 seconds, then flip again, 20-30 seconds.  The tortilla should be holding it's own shape at this point, if not, do 10 more seconds each time.  Lift and drain to a casserole dish lined with paper towels while you fry the rest.


To assemble, take your shell, fill with the beef mixture, top with the toppings you love and enjoy!  You will never buy those cardboard shells from the box again.  The more you practice this method, the easier it gets.  You can store the oil in a mason jar and re-use it 3-4 times if you are only using for tortillas.



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