Crispy Ground Beef Tacos
These crispy shell tacos known as “tacos dorados” referring to the golden-brown fried corn shell. They remind me of taco nights growing up when we made tacos from store-bought taco kits.
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These crispy ground beef tacos feature seasoned beef cooked until flavorful, tucked into corn tortillas, and pan-fried until golden and crunchy. Finished with shredded lettuce, tomato, cheese, and your favorite toppings, they’re quick, satisfying, and perfect for an easy weeknight dinner or casual taco night. If you’re building out a taco spread, try my baked crispy chicken tinga tacos or these grilled honey lime shrimp tacos next.
Why You’ll Love This Reicpe
- Weeknight-friendly – Ready fast with simple ingredients you probably already have.
- Crispy texture – Pan-fried tortillas create that irresistible crunch.
- Customizable – Easy to adapt with different fillings and toppings.
History of Crispy Tacos
These crispy shell tacos known as “tacos dorados” referring to the golden-brown fried corn shell. They remind me of taco nights growing up when we made tacos from store-bought taco kits. Crispy shell tacos like these have Mexican roots (long before Taco Bell was selling them!) though it’s hard to pin down the exact story about the invention. The history of tacos in the US began with hard shell tacos brought up from Mexico—the first known English-language reference to these types of tacos appeared in the LA Times in 1899.
Key Ingredients in This Recipe
- Crispy shells – I swear anytime I buy a pack of crispy shells at least half of them are broken. Simply fold corn tortillas in half and fry until crispy and golden brown.
- Ground beef – I use a blend of 80/20 ground beef which means it’s 80% lean beef and 20% fat. The fat adds flavor though it can be swapped for a leaner cut. Fresh is best, try asking your butcher to grind it for you.
- Seasonings – I prefer to make my own taco seasoning rather than buying store-bought packets. Not only do I know exactly what goes into the seasoning this way, but the recipe uses spices that I always keep stocked in my pantry so I don’t need to keep around additional products. The ground beef is seasoned with a mixture of chili powder, cumin, paprika, coriander, garlic, salt and cayenne.
- Cornstarch – Adding cornstarch to the spice blend helps to tighten up the sauce.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
After frying the taco shells, drain them well and let them cool slightly before filling. Adding the beef while the shells are still too hot can cause steam, which softens the shells and reduces their crunch.
Swaps and Substitutions
- Ground beef: Use ground turkey or ground chicken for a lighter option.
- Tortillas: Swap corn tortillas for flour tortillas, though corn crisps best.
- Seasoning: Use store-bought taco seasoning if you’re short on time.
- Cheese: Substitute Monterey Jack, pepper jack, or a Mexican cheese blend.
How to Make Crispy Ground Beef Tacos (Step-by-Step)
In a small mixing bowl stir together the chili powder, cumin, cornstarch, paprika, coriander, garlic powder, salt and cayenne until combined and set aside.
Fill a medium cast-iron skillet with enough oil to reach 1-inch up the sides. Heat oil to 325ºF. Working one at a time, fry the tortillas by folding the tortilla in half and laying one half flat in oil while holding the other half slightly open with tongs until golden brown, about 1 minute. Flip and repeat on the other side so it forms a half-moon shell, continuing to fry until golden brown, about an additional minute. Remove to a wire rack set over a rimmed baking sheet to cool.
Fill each of the crispy shells with meat then top with shredded lettuce, tomato, sour cream and cheese.
How to Serve Crispy Ground Beef Tacos
- Classic toppings: Shredded lettuce, diced tomatoes, and cheese.
- With sauces: Serve with salsa, hot sauce, sour cream, or guacamole.
- For taco night: Pair with rice and beans or a simple cabbage slaw.
- Family style: Keep tacos warm on a sheet pan in a low oven while finishing batches.
How to Store Crispy Ground Beef Tacos
- Refrigerate: Store leftover ground beef in an airtight container for up to 3 days.
- Separate components: Keep beef, tortillas, and toppings stored separately.
- Reheat: Warm beef in a skillet and crisp fresh tacos before serving.
FAQ – Frequently Asked Questions
What makes crispy ground beef tacos crispy?
The tortillas are pan-fried after being filled, which creates a golden, crunchy shell.
Can I make crispy ground beef tacos ahead of time?
You can prep the beef in advance, but assemble and fry the tacos just before serving for best texture.
Can I bake crispy ground beef tacos instead of frying them?
Yes, baking works, but pan-frying gives the most even crisp and best flavor.
How do I keep tacos warm while cooking multiple batches?
Place finished tacos on a wire rack over a baking sheet in a low oven to keep them crisp without steaming.
Other Recipes to Try
If the whole family loved these ground beef tacos, check out these other Mexican-inspired dishes:
- Potato, Chorizo and Cheese Taquitos
- Homemade Crunch Wrap Supreme
- Chicken Flautas with Mushroom and Roasted Corn
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Give these better than fast food recipes a try:
Crispy Ground Beef Tacos
Rate this Recipe
Ingredients:
For the taco seasoning:
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon cornstarch
- 1 teaspoon paprika
- ½ teaspoon ground coriander
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne
For assembly:
- Vegetable oil, as needed, for frying
- 10 small taco-size corn tortillas
- 1 pound 85/15 ground beef
- Shredded iceberg lettuce, for serving
- 2 medium Roma tomatoes, cored and diced
- ½ cup sour cream
- ¼ cup shredded Monterey Jack cheese
- ¼ cup shredded sharp Cheddar cheese
Instructions:
For the taco seasoning:
- In a small mixing bowl stir together the chili powder, cumin, cornstarch, paprika, coriander, garlic powder, salt and cayenne until combined and set aside.
For assembly:
- Fill a medium cast-iron skillet with enough oil to reach 1-inch up the sides. Heat oil to 325ºF. Working one at a time, fry the tortillas by folding the tortilla in half and laying one half flat in oil while holding the other half slightly open with tongs until golden brown, about 1 minute.
- Flip and repeat on the other side so it forms a half-moon shell, continuing to fry until golden brown, about an additional minute. Remove to a wire rack set over a rimmed baking sheet to cool.
- Heat a large cast-iron pan over medium heat, add 2 tablespoons of the frying oil into the pan and heat through. Add the ground beef and cook, stirring occasionally and using a wooden spoon to break up the meat, until the beef is browned, about 6 minutes.
- Remove all but about 1 tablespoon of the oil from the pan and stir in the taco seasoning and ½ cup of water, stirring to combine. Return the mixture to a simmer over medium heat until the mixture thickens, about an additional 3 minutes.
- Fill each of the crispy shells with meat then top with shredded lettuce, tomato, sour cream and cheese.
Notes:
After frying the taco shells, drain them well and let them cool slightly before filling. Adding the beef while the shells are still too hot can cause steam, which softens the shells and reduces their crunch.
Nutrition:
Calories: 561kcal | Carbohydrates: 34g | Protein: 28g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 530mg | Potassium: 617mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1260IU | Vitamin C: 6mg | Calcium: 226mg | Iron: 4mg
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Happening here soon on one of our taco Tuesday nights!
Yay!! Hope you enjoy the recipe!
I have been using soft tacos for a while now and have been craving a good old crunchy shell like we used to have when we were little. This is 100 percent what I was looking for. The recipe was so easy to follow and came out great! I think I am done with soft shells for a while. I will be making this recipe for the foreseeable future.