Welcome to a mouth-watering journey I bring to you from the kitchen of Cooking Con Claudia, the ultimate Cheesy Beefy Crunchy Tacos. These tacos are perfect for those who crave that satisfying crunch and melty cheese in every bite. Dive into the flavors and textures that make these tacos a family favorite. So, roll up your sleeves and let's get cooking!
Ingredients:
- For Taco Shells:
- Corn tortillas
- Oil for frying
- For Beef Filling:
- 2 pounds ground beef
- ½ white onion, finely chopped
- 1 Roma tomato, diced
- ½ bell pepper, finely chopped
- 2 teaspoons garlic salt
- 1 teaspoon onion powder
- Salt to taste (about 1 teaspoon)
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 tablespoon cornstarch
- ¼ cup water
- For Nacho Cheese Sauce:
- 3 tablespoons butter
- 1 tablespoon oil
- A piece of onion, diced
- Red bell pepper, diced
- Pickled jalapeños, diced
- 3 tablespoons all-purpose flour
- 1 ½ cup milk
- ¼ cup pickled jalapeño juice
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon paprika
- 8 ounces mild cheddar cheese, shredded
- For Assembly:
- Shredded cheese (as needed)
- Sour cream
- Shredded lettuce
- Restaurant-style salsa
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Equipment: Frying pan, saucepan, spatula, whisk, taco shaper or utensils to shape tacos
Servings: Makes approximately 8-10 tacos.
Instructions:
Taco Shells:
1. Heat the oil in a frying pan over medium heat.
2. Place a tortilla in the oil, let it blister slightly, then flip it over.
3. Use kitchen utensils to shape the tortilla into a taco shell.
4. Allow the tortilla to become golden, then remove excess oil and set aside on a paper towel.
5. Repeat the process for the desired amount of taco shells.
Beef Filling:
1. In a separate pan, use a bit of the oil used for frying the tortillas.
2. Sauté the onion, tomato, and bell pepper for about 3 minutes.
3. Add the ground beef, breaking it apart as it cooks until browned.
4. Drain the excess fat and season the meat with garlic salt, onion powder, salt, black pepper, cumin, oregano, chili powder, paprika, cayenne pepper, and cornstarch. Mix well.
5. Add ¼ cup of water and cook for a couple more minutes until everything is well combined. Adjust salt to taste.
6. Cover and set aside.
Nacho Cheese Sauce:
1. In a saucepan, combine butter, oil, and melt over medium heat.
2. Add diced onions, red bell pepper, and pickled jalapeños. Cook for 3 minutes.
3. Stir in the flour to form a roux with the butter mixture.
4. Gradually whisk in the milk, followed by the pickled jalapeño juice.
5. Add black pepper, salt, and paprika.
6. Once the mixture has thickened, stir in the cheddar cheese until melted and smooth. Remove from heat.
Assembly:
1. Take a taco shell and spread some nacho cheese sauce inside it.
2. Fill the shell with the seasoned beef.
3. Top with shredded cheese, sour cream, lettuce, and salsa.
Cooking Tips:
For extra crunch, make sure your oil is hot enough before frying the tortillas. Keep your nacho cheese warm while assembling to ensure it stays smooth and easy to spread.
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Recipe attributed to Cooking Con Claudia. Check out more delicious recipes on her YouTube channel: https://www.youtube.com/@CookingConClaudia
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Crunchy Tacos