Crispy Ground Beef Tacos
My crispy beef tacos are super crunchy and filled with ground beef that stays juicy thanks to a secret pantry ingredient. This easy recipe is going to ruin store-bought shells for you forever!
Taco Tuesday is a big deal in our house. We love mixing it up with fun recipes like our cheese shell tacos, brisket tacos, wonton tacos, and even Choco Tacos for dessert! These crispy ground beef tacos are our new favorite. They're crunchy on the outside and filled with perfectly seasoned beef. Serve with Mexican rice, street corn, refried black beans, and plenty of salsa or queso for dipping.
Why Our Recipe Is the Best: A Sprinkle of Food Science
- We Treat Our Beef With Baking Soda: This raise's its pH and helps it retain moisture so it stays juicy despite browning it and then heating it again inside the taco shells.
- We Cool Them on a Wire Rack: Unlike paper towels a wire rack allows air to circulate around all sides. This keeps the bottom crispy not soggy.
- We Make Our Own Taco Seasoning: This avoids the overly salty grocery store versions and allows us to customize the heat to our preference.
Ingredient Notes and Shopping Tips
- Ground Beef: I like using 90% lean. If using fattier beef drain it after browning.
- Tomato Paste: I like buying it in a tube instead of can. This makes it easier to store and safe for future recipes.
- Beef Broth: Use low sodium if you have it. If you don't want to open a can for such a small amount you can also dissolved a half teaspoon of Better Than Bouillon roasted beef base in a half cup of water.
- Broth also freezes great in a ice cube tray. 4 ice cubes=around a half cup.
- Cheese: I used a mix of cheddar and Monterey jack. Shred your own if possible it will melt better.
Tips and Troubleshooting: Steal My Culinary School Secrets
- Tortillas Crack When Folded: Don't skip warming them as it prevents cracks. I like to microwave them in a damp paper towel for 30-40 seconds. You can also toast them in a dry skillet for 30-60 seconds.
- Filling Oozes Out: Don't overfill them. Around 2 tablespoons each of cheese and beef is perfect. I also like to use a slotted spoon to remove any extra liquid from the beef.
- Tacos Are Not Crispy: Don't overcrowd the pan. This can lower the oil temperatures and cause them to absorb too much oil.
- Keep Warm: You can keep them warm in a 200 degrees oven on a wire rack set on top of a cookie sheet if needed.
Can I Use Flour Tortillas?
We like the flavor of corn tortillas and they cook up super crispy. You can use flour though just aware they may not get quite and crunchy.
Can I Bake or Air Fry Them Instead?
Yes although they will not be quite as crunchy. Spray with nonstick cooking spray and bake at 425 for 10-15 minutes or air fry at 400 degrees for 6-8 minutes.
More Mexican Faves
Copycat Taco Bell Mexican Pizza
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📖 Recipe
Best Crispy Ground Beef Tacos
My crispy beef tacos are super crunchy and filled with ground beef that stays juicy thanks to a secret pantry ingredient. This easy recipe is going to ruin store-bought shells for you forever!
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Servings: 12 Tacos
Calories: 297kcal
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Ingredients
- 1-1½ Pounds Ground Beef I used 90% Lean
- ½ Teaspoon Baking Soda
- 1 Tablespoon Water
- 1 Tablespoon Olive Oil
- ½ Yellow Onion Finely Diced
- 3 Cloves Garlic Minced
- 2 Teaspoons Chili Powder
- 2 Teaspoons Ground Cumin
- 1 Teaspoon Smoked Paprika
- 1 Teaspoon Oregano Dried
- ½ Teaspoon Onion Powder
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Kosher Salt Or To Taste
- ¼ Teaspoon Freshly Ground Black Pepper
- 2 Tablespoons Tomato Paste
- ½ Cup Beef Broth Low Sodium If Possible
- 12 Corn Tortillas
- 2 Cups Freshly Shredded Cheddar and/or Monterey Jack
- Vegetable Oil For Frying
- Tomatoes, Sour Cream, Avocado, or Lime Wedges If Desired, For Serving
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Instructions
- In a large bowl, combine the ground beef, baking soda, and water. Rest for 15-20 minutes.
- In a large skillet heat olive oil over medium heat.
- Cook onion for 4–5 minutes until softened. Add beef breaking it into small pieces and cooking until browned.
- Add garlic and cook 1 more minute. Stir in tomato paste, chili powder, cumin, paprika, oregano, and onion/garlic powders. Cook for one more minute.
- Pour in beef broth and simmer for 3–5 minutes, until most of the liquid has evaporated.
- Warm the tortillas in the microwave or in a dry skillet until pliable.
- Sprinkle cheese over half of each tortilla. Top with beef and more cheese. Fold in half.
- In a large skillet heat around ¼ inch of oil over medium heat.
- Fry the tacos for 2–3 minutes per side or until golden brown. Work in batches.
- Drain on a wire rack and serve with your desired toppings and dips.
Notes
Buy tomato paste in a tube to make it easier to save for future recipes.
If you don't want to open a can of broth for a small amount you can also use a half cup of water mixed with a half teaspoon of Better Than Bouillon base.
Broth also freezes great in ice cube trays. Four ice cubes equals about a half cup.
Don't skip warming the tortillas as it prevents cracks. I like to microwave them in a damp paper towel for 30-40 seconds. You can also toast them in a dry skillet for 30-60 seconds.
You can keep them warm in a 200 degrees oven on a wire rack set on top of a cookie sheet if needed.
Nutrition
Calories: 297kcal | Carbohydrates: 14g | Protein: 16g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 380mg | Potassium: 279mg | Fiber: 2g | Sugar: 1g | Vitamin A: 418IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 2mg
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