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.
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.
PAN FRIED BEEF TACOS RECIPE
Pan Fried Beef Tacos are cooked in a way where all of your filling stays inside and the taco won't fall apart. A total win situation!
Provided by Dan George
Categories Tacos
Time 35m
Number Of Ingredients 10
Steps:
- Preheat the oven to 200°F. (This is just to keep your tacos warm while you're making them, or if you need to make them ahead of time you can keep them on warm for up to 30 minutes) Start by heating up a large skillet with the oil over medium heat. Add the beef and brown while breaking up with a spoon until completely cooked through. Next add in the diced tomatoes, green chilies, salt, pepper, cumin and garlic powder. Stir to combine the filling and transfer to a large bowl. Wipe out the skillet and spray with cooking spray. Place one tortilla in the skillet and top with 3/4 cup of the beef filling and a half a cup of cheese. Let cook open for 1 minute, then fold over and press down on the taco with a spatula so it seals closed. Cook for another 2 minutes then flip to the other side for another 2 minutes. Just get them nice and browned on both sides, it only takes about 5 minutes total for each taco. Transfer to the oven to keep warm and repeat with the remaining tortillas.
Nutrition Facts : Calories 822 calories, Fat 39 g, Carbohydrate 67 g, Fiber 5 g, Protein 44 g, SaturatedFat 11 g, Sodium 2143 mg, Sugar 3 g
BEEF CRISPY FLOUR TACOS
Traditional and easy beef tacos in a crispy flour tortilla--crispy, cheesy, beefy goodness.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- In 10-inch nonstick skillet, cook beef over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix and water. Heat to boiling. Reduce heat; simmer 3 to 4 minutes, stirring occasionally, until thickened.
- Divide beef mixture among heated shells; top with cheese, lettuce and tomato.
Nutrition Facts : Calories 250, Carbohydrate 15 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 15 g, SaturatedFat 7 g, ServingSize 1 Taco, Sodium 480 mg, Sugar 0 g, TransFat 0 g
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
CRISPY BEEFY PAN-FRIED TACOS
Steps:
- Season beef. Pat enough of the seasoned meat on each tortilla to cover 1/2 of the corn tortilla.
- Heat oil in a large frying pan on medium-high temperature. Place (unfolded) tortilla with meat in the hot oil, one at a time.
- As soon as one tortilla softens in the oil, gently fold to cover the raw meat, and then add another. Repeat this method (as many as pan size allows). Watch for crispness and turn over GENTLY to complete cooking. (CAREFUL, OIL WILL BE HOT!!)
- Drain on paper towels and serve with guacamole salad/salsa.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CRISPY FRIED TACOS
Make and share this Crispy Fried Tacos recipe from Food.com.
Provided by taillightsinsightbb
Categories Lunch/Snacks
Time 40m
Yield 12 tacos, 12 serving(s)
Number Of Ingredients 11
Steps:
- in a blender or food processor, combine the salsa ingredients.
- cover and pulse until salsa reaches desired consistency.
- transfer to a bowl.
- cover and refrigerate.
- in a skillet, cook beef over medoum heat until no longer pink.
- drain.
- sprinkle with salt.
- in another skillet, heat oil.
- fry tortillas just until softened.
- drain on paper towels.
- fill tortillas with beef.
- sprinkle with cheese.
- fold in half.
- in an ungreased skillet, fry tortillas on both sides until crisp.
- serve with lettuce and salsa.
Nutrition Facts : Calories 282.2, Fat 18.8, SaturatedFat 5.5, Cholesterol 35.6, Sodium 438.1, Carbohydrate 17.9, Fiber 3.2, Sugar 4.2, Protein 11.9
More about "crispy beefy pan fried tacos recipes"
GRANDPAS FAMOUS CRISPY BEEF TACOS | RACHAEL RAY IN …
From rachaelraymag.com
CRISPY SHREDDED BEEF TACOS - CRAVINGS & CRUMBS
From cravingsandcrumbs.com
CRISPY BEEF TACOS - HILAH COOKING
From hilahcooking.com
THE BEST BASIC BEEF TACOS RECIPE - A SIMPLE PANTRY
From asimplepantry.com
CRISPY OVEN BAKED BEEF TACOS - KIM'S CRAVINGS
From kimscravings.com
CRISPY ROLLED BEEF TACOS - READY SET EAT
From readyseteat.com
RECIPE: CRISPY TACOS (TACOS DORADOS) RECIPE
From kcet.org
CRISPY TACOS: A @DEEPFRIEDHONEY SPECIAL! • DEEPFRIEDHONEY
From deepfriedhoney.com
CRISPY CHEESE TORTILLA BEEF TACOS - OVER THE FIRE COOKING
From overthefirecooking.com
CRISPY FRIED TACOS | RECIPE | FRIED TACOS, RECIPES, BEEF RECIPES
From pinterest.com
CRISPY BEEF MINI TACOS - READY SET EAT
From readyseteat.com
CRISPY GROUND BEEF TACOS RECIPE - INSTRUCTABLES
From instructables.com
CRISPY FRIED TACOS RECIPE: HOW TO MAKE IT | TASTE OF HOME
From stage.tasteofhome.com
CRISPY BAKED SHREDDED BEEF TACOS (CROCKPOT, OVEN, STOVE OR …
From carlsbadcravings.com
PAN FRIED BEEF TACOS | A CRISPY, FRIED TACO RECIPE
From pinterest.ca
CRISPY FRIED MEXICAN TACOS RECIPE - FOOD NEWS
From foodnewsnews.com
CRISPY GROUND BEEF TACOS - GREATIST
From greatist.com
PAN FRIED TACOS RECIPE WITH HOMEMADE GUACAMOLE - FLUXING WELL
From fluxingwell.com
EASY FRIED BEEF TACOS RECIPE - HOW TO MAKE FRIED BEEF TACOS
From thepioneerwoman.com
PAN FRIED BEEF TACOS | A CRISPY, FRIED TACO RECIPE
From pinterest.ca
CRISPY FRIED CHICKEN TACOS RECIPE - HOME CHEF
From homechef.com
CRISPY GROUND BEEF TACOS - COOKING WITH COCKTAIL RINGS
From cookingwithcocktailrings.com
CRISPY BEEF TACOS - COOKED BY JULIE
From cookedbyjulie.com
FRIED TACOS WITH SHREDDED CHICKEN, CHEESE, & A CRISPY GOLDEN SHELL
From imhungryforthat.com
CRISPY FRIED TACOS – COOKING WITH JILL
From cookingwithjill.com
PAN FRIED BEEF TACOS RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CRISPY BEEF TACOS - MEXICAN RECIPES - OLD EL PASO
From oldelpaso.com
BAKED CRISPY GROUND BEEF TACOS · EASY FAMILY RECIPES
From easyfamilyrecipes.com
CRISPY GROUND BEEF TACO - THE MODERN PROPER
From themodernproper.com
CRISPY BEEF STREET TACOS - COOKING FOR KEEPS
From cookingforkeeps.com
CRISPY GOLDEN TACOS DORADOS | AUTHENTIC 10 MINUTE RECIPE!
From thebigmansworld.com
CRISPY GROUND BEEF TACOS - THE CAREFREE KITCHEN
From thecarefreekitchen.com
BIRRIA DE RES AND BIRRIA TACOS | MAIN DISH RECIPES, BEEF RECIPES ...
From pinterest.com
CLASSIC CRISPY TACOS | HOMESICK TEXAN
From homesicktexan.com
PAN FRIED TACOS WITH GROUND BEEF, POTATO AND GREEN CHILE
From aninspiredcook.com
FRIED TACOS - THIS IS NOT DIET FOOD
From thisisnotdietfood.com
BAKED CRISPY BEEF TACOS | LITE CRAVINGS | WW RECIPES
From litecravings.com
THE BEST FRIED TACOS RECIPE | BUNS IN MY OVEN
From bunsinmyoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love