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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
With Johnsonville Italian Sausage.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 serving (1 each) equals 257 calories, 16 g fat (5 g saturated fat), 29 mg cholesterol, 546 mg sodium, 18 g carbohydrate, 3 g fiber, 11 g protein.
Originally published as Crispy Fried Tacos in Taste of Home Ground Beef Cookbook , p291
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Reviewed on Feb. 10, 2013 by DuffyH
Despite the oil already present after the initial fry, I still had to add a little oil to the skillet for the 2nd fry. Perhaps lower heat would have helped, but my first few (before adding extra oil) were scorched in spots, limp in others. Still, we liked them and will make again with minor adjustments.
Reviewed on Jun. 16, 2012 by punkysquirrel
I wish the recipe had more indepth instructions as far as frying the corn tortillas in the oil, i.e. how long they needed to fry in the oil. I thought the meat was too bland, and the salsa recipe made more than we needed. I was pretty disappointed in this recipe--I really was excited to make it, but sad it didn't turn out well. I'll stick to getting my crispy tacos at a Mexican restaurant instead.
Reviewed on Feb. 02, 2008 by FriedaG
This is a great basic recipe for homestyle tacos, though I brown the meat with chopped onion and add extra seasonings. The tacos are reminiscent of the ones I had when I was a kid before there were the fast-food kinds. My sons say they are the best!
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