why make this recipe
Crispy Beef Tacos are a great option for anyone wanting a delicious meal that’s both easy to make and healthier since they are baked, not fried. They are packed with flavor, filled with seasoned beef, and topped with your favorite garnishes. Plus, they are perfect for gatherings and family dinners, making them a crowd-pleaser for all ages.
how to make Crispy Beef Tacos
Ingredients:
- 1 tbsp oil (can use canola, vegetable, or olive oil)
- 1 lb. ground beef (85 percent lean, 15 percent fat or 90,10)
- 2 tbsp taco seasoning
- 1/2 cup water
- 3 cloves garlic, minced
- 1 lime, juiced
- 1 (4 oz.) can diced green chiles
- Salt and pepper, to taste
- 8 oz. colby jack cheese, shredded, divided
- 8-10 (6-inch) white or yellow corn tortillas
For the chipotle crema:
- 1/2 cup to 3/4 cup Mexican crema or sour cream
- 2 chipotle peppers in adobo sauce
- 1 tsp honey or sugar
- 1/2 lime, juiced
- 1 clove garlic
- Salt, to taste
For serving:
- Sour cream
- Shredded lettuce
- Finely chopped fresh cilantro
- Pico de gallo
- Guacamole
- Pickled red onions
Directions:
- Preheat the oven to 425 degrees F. Lightly oil or spray 2 baking sheets with nonstick spray and set them aside.
- Heat 1 tablespoon of oil in a medium-sized skillet over medium heat. Add the ground beef and cook until no longer pink. Drain the excess fat.
- Return the skillet to the burner and add taco seasoning, water, garlic, lime juice, diced green chiles, salt, and pepper to taste. Cook until most of the moisture evaporates, about 5 minutes, stirring occasionally.
- Stir in 1 cup of shredded cheese until combined, then remove from heat.
- Wrap the tortillas in a slightly damp paper towel and microwave for 45-60 seconds to make them pliable.
- Spread about 1/4 cup of the beef mixture on one half of each tortilla, top with cheese, and fold to seal. Lightly brush the top with more oil.
- Repeat with the remaining filling and tortillas to yield 8-10 tacos.
- Bake for 15-20 minutes or until hot and crispy without needing to flip.
- For the chipotle crema, blend all crema ingredients in a food processor until smooth. Adjust seasoning to taste.
- Serve tacos with preferred toppings and chipotle crema.
- Store leftovers in the fridge for up to 3 days and reheat as needed.
how to serve Crispy Beef Tacos
Serve your Crispy Beef Tacos with a variety of toppings like sour cream, shredded lettuce, fresh cilantro, pico de gallo, guacamole, and pickled red onions. This allows everyone to customize their tacos just the way they like them.
how to store Crispy Beef Tacos
To store leftovers, place the tacos in an airtight container in the fridge for up to 3 days. Reheat them in the oven or microwave for a quick meal.
tips to make Crispy Beef Tacos
- Make sure to drain any excess fat from the ground beef to keep the tacos from being greasy.
- Don’t skip the step of warming the tortillas to make them easier to fold.
- Experiment with the toppings based on your taste preferences!
variation
You can customize these tacos by using ground turkey or chicken instead of beef for a lighter option. Additionally, feel free to add your choice of veggies such as bell peppers, corn, or black beans into the beef mixture for extra flavor and nutrition.
FAQs
1. Can I make these tacos ahead of time?
Yes, you can prepare the beef mixture in advance and store it in the fridge. When you’re ready, just warm it up, assemble the tacos, and bake them.
2. Can I freeze the tacos?
Yes, you can freeze the assembled but unbaked tacos. Just cover them tightly before putting them in the freezer. When you’re ready to eat them, bake from frozen, adding a few extra minutes to the baking time.
3. What can I substitute for taco seasoning?
If you don’t have taco seasoning, you can mix chili powder, cumin, paprika, garlic powder, onion powder, and oregano to create your own blend.
Crispy Beef Tacos
Ingredients
Method
- Preheat the oven to 425 degrees F. Lightly oil or spray 2 baking sheets with nonstick spray and set them aside.
- Heat 1 tablespoon of oil in a medium-sized skillet over medium heat. Add the ground beef and cook until no longer pink. Drain the excess fat.
- Return the skillet to the burner and add taco seasoning, water, garlic, lime juice, diced green chiles, salt, and pepper to taste. Cook until most of the moisture evaporates, about 5 minutes, stirring occasionally.
- Stir in 1 cup of shredded cheese until combined, then remove from heat.
- Wrap the tortillas in a slightly damp paper towel and microwave for 45-60 seconds to make them pliable.
- Spread about 1/4 cup of the beef mixture on one half of each tortilla, top with cheese, and fold to seal. Lightly brush the top with more oil.
- Repeat with the remaining filling and tortillas to yield 8-10 tacos.
- Bake for 15-20 minutes or until hot and crispy without needing to flip.
- For the chipotle crema, blend all crema ingredients in a food processor until smooth. Adjust seasoning to taste.
- Serve tacos with preferred toppings and chipotle crema.