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Ground Beef Tacos with Crispy Corn Tortillas Recipe

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3.9 from 6 reviews

This Ground Beef Tacos recipe features seasoned lean ground beef combined with black beans, served in crispy homemade tortilla shells. Finished with fresh lettuce, tomatoes, shredded cheddar cheese, and sour cream, these tacos offer a delicious and satisfying meal perfect for a quick weeknight dinner or casual gathering.

Ingredients

For the Taco Meat and Seasoning

  • 1 lb lean ground beef
  • 1 tablespoon chili powder
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon cornstarch
  • 1 teaspoon kosher salt
  • ½ teaspoon paprika
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon dried oregano
  • Pinch of cayenne pepper
  • 1 (15 oz) can black beans, rinsed and drained

For the Tacos and Toppings

  • 12 corn tortillas
  • Vegetable oil, for frying (enough to fill about 1-inch in a pot or skillet)
  • 2 cups Romaine lettuce, finely shredded
  • 1 cup shredded cheddar cheese
  • ½ cup sour cream
  • 1-2 Roma tomatoes, chopped

Optional Toppings

  • Olives
  • Guacamole
  • Pico de gallo
  • Cotija cheese
  • Jalapeños
  • Pickled onion

Instructions

  1. Prepare the taco seasoning: In a small bowl, combine chili powder, ground cumin, cornstarch, kosher salt, paprika, black pepper, garlic powder, onion powder, dried oregano, and cayenne pepper. Mix well and set aside.
  2. Cook the taco meat: Heat a large skillet or cast-iron pan over medium-high heat. Add the lean ground beef and cook, breaking it apart with a wooden spoon, until browned and fully cooked through. Drain any excess fat if necessary. Stir in the prepared taco seasoning until the meat is evenly coated. Add the rinsed and drained black beans, stirring gently to combine. Reduce the heat to low to keep warm while preparing the tortilla shells.
  3. Fry the tortilla shells: Pour vegetable oil into a medium pot or skillet to a depth of about 1 inch. Heat the oil to 325°F (160°C). Using tongs, take one corn tortilla and dip half of it into the hot oil laying it flat, while folding the other half over to create a “U” or taco shell shape. Fry for about 1 minute until golden and crispy, then flip and fry the other side until crisp as well. Remove and place on a paper towel-lined plate to drain excess oil. Repeat this process with the remaining tortillas.
  4. Assemble the tacos: Spoon a generous portion of the seasoned ground beef and black bean mixture into each crispy tortilla shell. Top with finely shredded Romaine lettuce, chopped Roma tomatoes, shredded cheddar cheese, and a dollop of sour cream. Add any optional toppings such as olives, guacamole, pico de gallo, cotija cheese, jalapeños, or pickled onion according to your preference.
  5. Serve: Serve the tacos hot, ideally with a side of Mexican rice or your favorite complementary side dish for a complete meal.

Notes

  • Use lean ground beef to reduce fat content and avoid excessive grease while cooking.
  • Ensure the oil temperature is maintained at 325°F for perfectly crispy tortilla shells without burning.
  • If you prefer, you can bake the tortillas instead of frying for a lower-fat alternative—bake at 375°F for 10-12 minutes, folded into taco shapes.
  • For a spicier kick, increase the cayenne pepper or add jalapeños to the meat mixture.
  • Black beans add extra protein and fiber, making the tacos more filling and nutritious.
  • Store leftovers separately for best texture; reheat the meat gently and re-crisp the tortilla shells in an oven if needed.

Find it online: https://dishcooks.com/ground-beef-tacos-with-crispy-corn-tortillas-recipe/