These Crispy Beef Tacos are seriously delicious, with saucy taco-seasoned beef, melty cheese, and a creamy cilantro-lime dipping sauce.
Author’s Notes
The Tacos That Took Over My House For Months!
As I was working ahead to prepare for spending the summer in London, this was one of the first recipes I finished and had ready to go live. I wrapped up testing around April, and even though it hadn’t made it onto the site yet, I had already made it more times than I could count.
The day I filmed the recipe, my oldest had a bunch of friends over. They inhaled every last taco and immediately declared them their new favorite. After that, I made these crispy beef tacos at least half a dozen more times so the original group could have them again and so any friends who missed out could try them too.
So yes, adults love them, but the fact that a house full of teenage boys kept asking for another batch probably tells you everything you need to know, haha!
Ingredients In Crispy Beef Tacos
| Ingredient | Let’s Chat About It |
|---|---|
| Ground beef & taco seasoning | Use 93/7 beef so the filling stays flavorful without becoming greasy. |
| Picante sauce & chili beans | Add the beans undrained, then simmer until the filling is thick and not runny. |
| Flour tortillas | Use small, fajita-size tortillas and warm them briefly if they feel stiff. |
| Sharp Cheddar cheese | Shred it fresh for the smoothest melt. |
| Cilantro-lime sauce ingredients | The crispy beef tacos are delicious on their own, but the sauce really brings everything together. |
Chelsea’s Notes
What To Serve With These Tacos
Turn these crispy beef tacos into a complete meal:
- Cilantro Lime Rice: Always a good choice with tacos!
- Mexican Street Corn Salad: Creamy, tangy, and so good on the side.
- Refried Beans: Easy, filling, and a total classic.
- Guacamole & Chips: Perfect for snacking while the tacos cook.
- Black Bean Corn Salad: Fresh and a little lighter next to the crispy tacos.
Quick Tip
Besides the cilantro-lime sauce, here are some other great toppings for these crispy beef tacos: shredded lettuce, diced tomatoes, sliced avocado, guacamole, pico de gallo, pickled red onions, sliced jalapeños, crumbled Cotija cheese, sour cream, and a squeeze of fresh lime.
Storage
These crispy beef tacos are best enjoyed fresh, right after frying, while the tortillas are hot and crispy.
If you’d like to prep ahead, store the beef filling and cilantro-lime sauce separately in airtight containers in the fridge for up to 4 days. Assemble and fry the tacos just before serving for the best texture.
More Delicious Dinner Recipes
Crispy Beef Tacos
Ingredients
- 1-1/2 tablespoons olive oil
- 1 pound lean ground beef 93/7
- 1 batch taco seasoning see note 1
- 1/2 cup mild picante sauce or salsa
- 1 (16-ounce) can chili beans undrained, see note 2
- 8 small flour tortillas fajita-sized
- 2-1/2 cups freshly shredded sharp Cheddar cheese divided
- 2-4 tablespoons vegetable oil for shallow frying
- Toppings as desired see note 3
- 2 to 3 large limes (1/4 cup juice, 1 tsp zest)
- 1 teaspoon minced garlic
- 1 cup loosely packed fresh cilantro
- 1 tablespoon coarsely chopped jalapeño
- 1/2 cup mayo
- 1/2 cup sour cream
- Salt and pepper (1/2 tsp salt, 1/4 tsp pepper)
Instructions
- Beef: Heat the olive oil in a large skillet over high heat. Add the ground beef and let it sear for 30 seconds before breaking it apart. Cook, crumbling the beef as it browns, and sprinkle in the taco seasoning. Once the beef is deeply browned and cooked through, reduce the heat to low. Stir in the picante sauce, scraping up any browned bits from the bottom of the skillet. Add the undrained chili beans and simmer for 2 to 4 minutes, or until the mixture has thickened. Remove from the heat and let cool slightly.
- Sauce: Add lime zest and juice, garlic, cilantro, jalapeño, mayo, salt, and pepper to a blender or small food processor. Blend until smooth. Add the sour cream and blend again until creamy. Taste and adjust the seasoning if needed. Refrigerate until ready to serve.
- Assemble: Lay the tortillas flat. Sprinkle about 2 tablespoons of cheese over one half of each tortilla. Spoon the beef filling on top, then finish with another 2 tablespoons of cheese. Fold the tortilla over and gently press to hold everything together. (Avoid overfilling the tacos or they'll be difficult to fry.) Repeat with the remaining tortillas.
- Fry: Add enough vegetable oil to lightly coat the bottom of a large skillet (about 2 to 4 tablespoons) and heat over medium heat. Working in batches, fry 2 to 3 tacos at a time, leaving plenty of space between them. Cook for about 1 minute per side, or until deeply golden and crisp. Carefully flip each taco using a metal spatula underneath and a fork on top to help keep it together. Transfer to a wire rack set over a baking sheet. Add more oil between batches as needed.
- Serve immediately with the cilantro-lime sauce for dipping.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
