Description
These Crispy Beef Tacos are a delicious stovetop recipe featuring a savory ground beef filling simmered with beans, tomatoes, and spices, all encased in crispy, pan-fried flour tortillas. Served with cheddar cheese and your choice of avocado crema, sour cream, and salsa fresca, they make a satisfying and flavorful meal perfect for any taco night.
Ingredients
Scale
Beef Filling
- 1½ pounds ground beef
- ½ onion, diced
- 2 tablespoons taco seasoning
- 1 Jalapeño pepper, seeded and minced
- 1 15-ounce can pinto beans, rinsed and drained
- 2 tablespoons flour
- 1 15-ounce can petite diced tomatoes, undrained
- ½ cup beef stock or water
Tacos and Toppings
- 2 cups grated Cheddar cheese (12 ounces)
- 10 8-inch flour tortillas
- Vegetable oil, for frying
- Avocado crema, for serving
- Sour cream, for serving
- Salsa fresca, for serving
Instructions
- Cook the beef and onions: Heat a large skillet over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned and no longer pink. Drain off any excess grease, then return the beef mixture to the skillet.
- Add seasonings and simmer: Stir in the taco seasoning and minced Jalapeño pepper. Sauté for a few minutes until the seasoning becomes fragrant. Add the rinsed pinto beans and sprinkle in the flour, stirring well to distribute. Pour in the undrained diced tomatoes and beef stock or water. Lower the heat and simmer gently for 15 minutes to meld flavors and thicken the filling.
- Assemble the tacos: Lay the flour tortillas flat. Sprinkle some grated Cheddar cheese on half of each tortilla. Spoon the beef mixture evenly over the cheese, then top with the remaining cheese. Fold each tortilla in half to enclose the filling.
- Fry the tacos: Wipe the skillet clean and return it to medium heat. Add a glug of vegetable oil. When hot, place the folded tacos in the pan and fry for 2–3 minutes on each side until golden brown and crispy. Transfer cooked tacos to a plate lined with paper towels to drain excess oil.
- Serve and garnish: Serve the crispy beef tacos warm. Top with your choice of salsa fresca, sour cream, and avocado crema for added flavor and creaminess.
Notes
- For a spicier kick, leave some seeds in the Jalapeño or add extra chili powder to the taco seasoning.
- You can substitute black beans for pinto beans if preferred.
- Use corn tortillas instead of flour tortillas for a gluten-free option, though frying times may vary slightly.
- Make sure to drain the grease well after cooking the beef to prevent soggy tacos.
- Leftover taco filling can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: beef tacos, crispy tacos, stovetop tacos, ground beef recipe, taco night, easy tacos, Mexican food