Super Flavorful Tacos
These tacos take advantage of the Taco Bell spices to make a very tasty meat for homemade tacos.
These tacos take advantage of the Taco Bell spices to make a very tasty meat for homemade tacos.
- 2 cups water
- 1 cup cheddar cheese grated
- toppings
- 1 cup tomatoes diced
- ground beef mix
- 2-3 lbs ground beef i prefer 80-85% lean
- 2 packages taco bell home originals taco seasoning mix
- 1 large onion white or yellow - diced
- 1 cup onion white or yellow - diced
- 1-2 large avocado sliced or mixed
- shells
- 24-32 tortilla's corn or flour
- 3 cups canola oil
- Carbohydrate 45.2937500234235 g
- Cholesterol 130.497550018898 mg
- Fat 115.409343476576 g
- Fiber 24.7921245754848 g
- Protein 62.3673752859653 g
- Saturated Fat 19.3284877091729 g
- Serving Size 1 1 Serving (697g)
- Sodium 17656.8343980398 mg
- Sugar 20.5016254479387 g
- Trans Fat 11.2479998711094 g
- Calories 1377 calories
Step-by-step
- Cook ground beef in a 4-5 Quart pan over medium heat stirring and breaking up with your spatula until meat is thoroughly browned (no red meat remaining).
- Drain most, but not all of the fat off the meat, then add the large diced onion.
- Cook (covering the pan) on medium high heat to carmelize the onions with the meat then add the two cups of water and stir in the 2 packages of Taco Bell Home Originals taco seasoning mix.
- Continue on medium high heat reducing the water until you have a sauce.
- It should no longer be watery but not a dry paste either.
- Prepare the diced tomatoes, onion, cheese, and avocado in separate dishes so they can be added to each person's taste.
- Heat the Canola oil on medium high for corn tortilla's and medium for flour tortilla's.
- A drop of water in the oil will pop when the oil is hot enough to fry the tortilla's.
- cook each tortilla for about 10 seconds on each side before folding it in half then as it hardens flip it from side to side to finish cooking but do not cook them until they are real stiff as they continue to cook once you take them out of the oil.
- place the shell face down on paper towels to drain off additional oil.
Crisp fried tortillas cradle deeply savory, spiced beef while contrasting against fresh diced tomatoes, sharp cheddar, and creamy avocado. Achieving the right texture relies entirely on moisture control during both the meat reduction and the quick-frying process. Excess liquid left in the pan turns ground beef into soup, while over-frying the tortillas creates brittle shells that shatter instantly upon contact with toppings.
Assessing doneness requires observing physical changes rather than relying on internal temperature probes. Ground beef is fully browned when the pink color disappears completely and the rendered fat runs clear. Onions added to the meat indicate caramelization readiness when they turn translucent and develop golden edges. Testing cooking oil temperature involves dropping a single speck of water into the pan; a sharp crackle signals readiness at medium-high heat for corn or medium heat for flour.
Frying requires precise timing to maintain pliability. Submerge each tortilla for precisely 10 seconds per side before folding it into shape. Remove the shells from the oil while they remain slightly flexible, because residual heat continues the crisping process on paper towels. Draining excess oil prevents the fats from pooling in the bottom of the shell and ruining the structural integrity.
Adapting this dish for different dietary needs involves straightforward ingredient swaps. Substituting ground turkey or plant-based crumbles for the beef alters fat content, requiring adjustments to the amount of oil drained after initial browning. Dairy-free alternatives melt differently than traditional cheddar, so apply alternative shreds immediately upon assembling the hot meat inside the shell to achieve proper softening.
