Crispy Beef Tacos
Crispy mini flour tacos filled with seasoned ground beef, fresh pico de gallo and a creamy taco sauce. Quick to assemble and perfect for a casual dinner or party snack.
Yield
12
Time
35 minutes
Ingredients
Taco seasoning:
1 tbsp red chili powder
2 tbsp garlic powder
1 tbsp onion powder
1 tbsp smoked red paprika
1 tsp dried oregano
1 tsp black pepper
1 tbsp ground cumin
1 tbsp salt
For the beef:
2 lb (900 g) ground beef (80/20)
1 tbsp taco seasoning (or more to taste)
1 onion, diced
Salt to taste
1 tbsp clarified butter or oil
2 tbsp tomato paste
1/2 cup (120 ml) warm water
1 tbsp minced garlic
For the pico de gallo:
1 onion, finely chopped
2 tomatoes, diced
1 tbsp freshly chopped cilantro
2 tbsp lime juice
Salt to taste
1 tsp black pepper
For the taco sauce:
1/3 cup sour cream
1/3 cup mayonnaise
1/3 cup buttermilk or water
Juice of 1 lime
1 tbsp taco seasoning (or more to taste)
1 tbsp dried parsley
To assemble:
12–15 mini flour tortillas
Oil for lightly frying tortillas
1 cup shredded mozzarella cheese
Instructions
Step 1
Make the taco seasoning: In a bowl combine red chili powder, garlic powder, onion powder, smoked paprika, dried oregano, black pepper, ground cumin and salt. Mix well and set aside.
Step 2
Cook the beef: Heat 1 tbsp clarified butter or oil in a pan over medium heat. Add the diced onion and sauté about 1 minute until fragrant.
Step 3
Add the ground beef to the pan and cook until it changes color. Stir in 1 tbsp minced garlic.
Step 4
Season the meat with 1 tbsp of the prepared taco seasoning (adjust to taste) and add 2 tbsp tomato paste. Mix and sauté for 2–3 minutes.
Step 5
Taste and add additional salt if needed. Pour in 1/2 cup warm water and continue cooking 8–10 minutes, stirring occasionally, until the beef is fully cooked and the liquid has mostly evaporated. Keep warm.
Step 6
Make the pico de gallo: In a bowl combine the finely chopped onion, diced tomatoes, chopped cilantro, 2 tbsp lime juice, salt to taste and 1 tsp black pepper. Stir and refrigerate until ready to serve.
Step 7
Make the taco sauce: In a bowl whisk together 1/3 cup sour cream, 1/3 cup mayonnaise, 1/3 cup buttermilk or water, juice of 1 lime, 1 tbsp taco seasoning and 1 tbsp dried parsley until smooth and creamy. Adjust seasoning to taste.
Step 8
Assemble and crisp the tacos: Heat a little oil in a skillet over medium heat. Place one mini flour tortilla in the pan, sprinkle with shredded mozzarella (divide the 1 cup across the tortillas), then spoon the seasoned beef on one half of the tortilla.
Step 9
Fold the tortilla over the filling (close by folding the half over) and press gently. Cook until the tortilla is crispy and golden on the bottom, then carefully flip and cook the other side until golden and the cheese is melted (about 1–3 minutes per side, depending on heat).
Step 10
Serve warm: Remove each crispy taco to a plate and serve immediately with pico de gallo and the creamy taco sauce.
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