PAN FRIED BEEF TACOS
This fun taco recipe makes taco night a breeze! No bowls of toppings to set out, all the flavor is right inside!
Provided by Dan
Categories Appetizers
Time 20m
Yield 12
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet over medium heat.
- Add the beef, breaking up with a spoon into crumbles until completely cooked through. Drain the grease and return to the skillet.
- Next add the diced tomatoes, green chiles, salt, cumin and garlic powder. Stir and cook for 2-3 minutes to warm the filling through, then transfer to a bowl.
- Carefully wipe out the skillet with paper towels and spray with cooking spray.
- Place a tortilla in the skillet and top one half of the tortilla with about 3/4 cup of the filling and 1/2 cup of cheese.
- Fold the tortilla over to cover the meat half (like an omelette), press down with a spatula or a plate and cook for 2 minutes until the bottom is crispy.
- Flip the taco over to crisp up the other side, another 2 minutes, then remove from the skillet and repeat with the remaining tortillas.
Nutrition Facts : Calories 296 calories, Sugar 8.1 g, Sodium 1053.9 mg, Fat 14.6 g, SaturatedFat 7.3 g, TransFat 0.4 g, Carbohydrate 20.2 g, Fiber 3.2 g, Protein 22.6 g, Cholesterol 66.6 mg
AUTHENTIC MEXICAN FRIED TACOS
Crisp up your next taco night. Great Mexican recipe with a unique seasoning for the ground beef mixture. This is a recipe for fried tacos where seasoned and cooked ground beef are placed in tortillas, then pan fried and shaped.
Provided by Lea Ann Brown
Categories Main Course Beef
Time 40m
Number Of Ingredients 14
Steps:
- Cook the ground beef in a skillet until brown and crumbly, stirring occasionally and breaking up with a wooden spoon. Add the onion, bell pepper and garlic and cook, stirring occasionally until softened. Stir in the herbs and spices and season with salt and pepper to taste. Add the tomato paste and stir well. Stir in the water as needed for consistency. Cover and cook on low for 10 minutes.
- Place a little of the beef mixture on each corn tortilla and roll up. Secure with a wooden toothpick and fry quickly in a little oil until golden. For the flour tortillas, place beef mixture on half of the tortilla and fold over. Fry on each side until browned.
- Serve with sour cream and salsa.
Nutrition Facts : Calories 168 kcal, Carbohydrate 15 g, Protein 9 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 27 mg, Sodium 125 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CRISPY BEEF TACOS
These tacos are inspired by the beef machaca tacos from The Talpa Restaurant and Bar in Los Angeles, CA.
Provided by Claire Thomas : Food Network
Categories main-dish
Time 5h
Yield 10 tacos
Number Of Ingredients 24
Steps:
- For the marinade: Whisk the oil, Worcestershire sauce, lime juice, chile powders, cumin, garlic powder, oregano, pepper, salt and thyme together in a large bowl. Add the beef, making sure every piece is evenly coated. Cover and refrigerate overnight.
- For the machaca: Heat the oil in a large pot over medium-high heat. Drain the beef, pat it dry and then sear in batches until browned on all sides. Remove to a plate. Add the water, tomatoes, cumin, oregano, hot sauce and some salt and pepper to the pot and bring to a boil, scraping the browned bits off the bottom of the pan.
- Return the beef to the pan and reduce the heat to low. Cover and simmer until the meat is fork tender, about 2 hours.
- Remove from the heat and pull out the meat, shredding it with forks. Return the meat to the pot and bring to a simmer over medium heat, uncovered. Reduce the liquid until very thick, almost dry, about 1 hour. Season with salt and pepper.
- For the tacos: Take a warm tortilla and fill with 3 tablespoons of the machaca beef. Fold the tortilla over and close with two toothpicks along the sides. Continue with the remaining tortillas.
- Fill a large heavy-bottomed saucepan with enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)
- Fry the tacos in batches until golden brown and the shell is hard, about 3 minutes on each side. Set aside on a tray lined with parchment paper. Remove the toothpicks and fill each taco with cheese, lettuce and tomato.
FRIED BEEF TACOS
Steps:
- For the fried taco shells: Add about 1/2 inch oil to a medium high-sided pot. Heat to 350 degrees F.
- Meanwhile, roll each biscuit into a 6-inch circle. Working in batches, fry the biscuits until golden brown, about 1 minute per side. Remove to a paper towel-lined sheet tray. Sprinkle with salt.
- For the filling: Add the oil to a medium skillet over medium-high heat. Add the ground beef and cook, breaking up with a spoon, 5 to 6 minutes. Meanwhile, mix together the taco seasoning in a small bowl: chili, garlic, and onion powders, Mexican oregano, cumin, paprika, salt, pepper and red pepper flakes. Add to the beef, along with the beer. Continue cooking until the beef is no longer pink and the sauce has thickened slightly, 2 to 3 minutes.
- Assembly: Place a fried biscuit on a plate. Top with a scoop of filling followed by the cheese, lettuce, olives, tomatoes and scallions. Finish with a dollop of sour cream and a dash of hot sauce. Repeat to make 5 more tacos.
CRISPY FRIED TACOS
My mother has been making these for more than 30 years. Frying the tacos makes them extra crispy and delicious. Our five grown sons request these whenever they visit.-Catherine Gibbs, Gambrills, Maryland
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 12 tacos.
Number Of Ingredients 13
Steps:
- In a blender, combine the salsa ingredients; cover and pulse until salsa reaches desired consistency. Transfer to a large bowl; cover and refrigerate., In a large skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with salt. Meanwhile, in another large skillet, fry tortillas in oil in batches just until crisp; drain on paper towels., Fill tortillas with beef; sprinkle with cheese. Fold in half. Serve with lettuce and salsa.
Nutrition Facts : Calories 257 calories, Fat 16g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 546mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein.
FRIED TACOS
Got this from a friend at work---no clue where she got it, but it's yummy! It's not on my diet, but I can splurge, right?
Provided by JelsMom
Categories Meat
Time 45m
Yield 12 tacos, 6 serving(s)
Number Of Ingredients 9
Steps:
- Brown beef over low heat, break up into fine pieces. Drain.
- Add beans, smash & mix into beef.
- Add salt, chili powder, & 2 T of taco sauce; remove from heat.
- Wrap tortillas in towel & microwave 20-30 seconds to soften.
- Heat oil in deep fryer.
- Spread meat mixture on center of each tortilla.
- Fold tortilla over & press closed.
- Drop each taco into hot oil & fry until crispy.
- Drain cooked tacos on paper towels.
- Open shells & add 1/2 slice cheese, lettuce, and taco sauce.
- Spend next several hours on treadmill.
Nutrition Facts : Calories 333.3, Fat 14.9, SaturatedFat 6.7, Cholesterol 62.8, Sodium 498.3, Carbohydrate 27.8, Fiber 5.2, Sugar 1.8, Protein 23.4
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