Crispy Beef Tacos

Crispy tortillas with a gooey cheesy inside with beef.

Course Dinner, Lunch, Main Course

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 391kcal

To make the cilantro lime sauce, add ¾ cup cilantro, roughly chopped, ¾ cup sour cream, 1 lime juiced, 1 garlic clove, minced, ½ teaspoon ground cumin and ½ teaspoon salt to a blender. Pulse until fully emulsified for a smooth sauce. Cover and refrigerate until ready to serve.

To a skillet, add 1 pound ground beef and ½ cup chopped yellow onion. Over medium heat, cook and crumble until fully cooked and the onion is soft. Drain any excess grease and place back into the skillet.
To the skillet, add 2 Tablespoons tomato paste and 3 garlic cloves, minced. Stir for 1 minute.
Then add ½ cup salsa, ⅛ cup water and 1 ounce packet taco seasoning. Stir for 2 to 3 minutes. Turn off heat.
To a separate heated skillet or griddle over medium heat, add a Tablespoon of oil at a time as you cook up the tacos.
To one of the flour tortillas, add ⅓ cup of the beef mixture and a heaping ¼ cup of shredded mozzarella and provolone cheese mix. Place the taco shell onto the skillet or griddle. Cook for 3-4 minutes until golden brown.
Fold the shell to create the taco and cook until cheese has melted. Transfer to a serving dish. Continue with the rest of the tacos (adding more oil as you go.)
Serve with the cilantro lime sauce.

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.