The BEST Ground Beef Tacos recipe includes crispy fried corn tortilla shells filled with seasoned ground beef and your favorite toppings. The epitome of a "tastes better from scratch" recipe!
Combine taco seasoning spices in a small bowl, and set aside.
Make the taco meat: Add ground beef to a large skillet or cast-iron pan. Cook, crumbling into small pieces with a wooden spoon, until browned. Add spices and stir well to combine. Stir in black beans. Keep on low heat while you fry the tortillas.
Make the crunchy tortilla shells: Fill a medium pot or skillet with enough oil to fill about 1-inch up the sides. Heat oil to 325 degrees F. Once hot, use tongs to dip one half of the tortilla into the oil, laying it flat, while folding the other end over (but out of the oil, to create a “U” or “taco shell” shape. Cook for about 1 minute, until golden and crisp, then flip and repeat with the other side of the tortilla, until crisp. Remove to a paper towel lined plate, and repeat with remaining tortillas.
Serve: Add a big spoonful of ground beef mixture into each taco shell. Top with lettuce, tomato, cheese, sour cream, salsa or other desired toppings. Serve with a side of Mexican rice.
Video
Notes
Serving size is for 2 tacos.Meat: Could use ground turkey or ground chicken.Toppings: include any number of favorite toppings, like pico de gallo, homemade guacamole, pickled onions and sautéed mushrooms.Slow Cooker: Place beef, seasoning, and 1-2 cups of your favorite salsa in the crock pot. Cook on high for 2-3 hours, or low for 4-5 hours. Break up the meat and discard any liquid. Make tortillas as instructed in the recipe and serve.Make Ahead Instructions: Make the taco filling up to a few days ahead of time and rewarm on the stove. Taco shells could be made 1-2 days ahead of time, stored in a brown paper bag.Freezing Instructions: Place taco meat in a freezer safe bag or container in the freezer for up to 3 months.