Best Crispy Ground Beef Tacos

5 from 1 vote

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!

Course Main Dish

Cuisine Tex Mex

Diet Gluten Free

Prep Time 20

Cook Time 20

Total Time 45

Servings Tacos

Calories 297kcal

Author Krystle Smith

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

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