These crispy beef tacos feature seasoned ground beef with sautéed peppers and onions, wrapped in pan-fried corn tortillas with melted cheese and topped with fresh lettuce, tomatoes, and creamy white sauce for an easy weeknight meal.
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Heat olive oil in a large pan over medium-high heat. Add the ground beef and press it into a flat layer to allow it to caramelize.
Once browned, use a wooden spoon to break the beef into crumbles.
Add the diced onion, jalapeño, and red bell pepper to the pan. Sauté for a few minutes until the vegetables have softened.
Stir in the taco seasoning, then add a splash of water to create a sauce. Simmer until the liquid has mostly reduced and the meat is well-coated. Set the filling aside.
Heat a griddle or another large pan with a thin layer of cooking oil over medium heat. Warm the tortillas in the oil for about 30 seconds until they start to bubble and become pliable.
Sprinkle a layer of shredded cheese onto each warm tortilla.
Once the cheese is slightly melted, add a generous scoop of the beef filling to one half of each tortilla.
Fold the tortillas in half to create tacos. Continue to cook, flipping once, until both sides are golden brown and crispy.
To serve, open the tacos and top with thinly shredded lettuce, diced tomatoes, and a drizzle of sour cream or white sauce.
Store assembled tacos in an airtight container in the refrigerator for up to 2 days; reheat filling gently and re-crisp tortillas in a skillet before serving for best texture.
Yes, flour tortillas work well and will crisp similarly in the pan, though they're slightly more delicate. Cook on medium heat to avoid burning.
Use medium heat with 2 tbsp cooking oil, and pan-fry each tortilla for 1-2 minutes per side until golden and crispy before filling.
Yes, cook the beef mixture up to 2 days ahead and store in an airtight container in the refrigerator. Reheat gently before assembling tacos.
Cheddar, Monterey Jack, or a blend of mozzarella and cheddar all work well and will melt evenly in the pan-fried tortillas.
This recipe makes 8 tacos, serving 2-4 people depending on appetite and side dishes.
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