Crispy Fried Tacos

Name: Crispy Fried Tacos
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 tacos.
Ingredients: SALSA:; 1 can (28 ounces) diced tomatoes, undrained; 1 can (8 ounces) tomato sauce; 1 can (4 ounces) sliced jalapeno peppers; 1 small onion, quartered; 1 teaspoon garlic salt; TACOS:; 1 pound ground beef; 1/2 teaspoon salt; 12 corn tortillas (6 inches); 1/2 cup canola oil; 1 cup shredded cheddar cheese; 4 cups shredded lettuce

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

Ingredients

SALSA:
1 can (28 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (4 ounces) sliced jalapeno peppers
1 small onion, quartered
1 teaspoon garlic salt
TACOS:
1 pound ground beef
1/2 teaspoon salt
12 corn tortillas (6 inches)
1/2 cup canola oil
1 cup shredded cheddar cheese
4 cups shredded lettuce

Directions

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.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 each: 257 calories, 16g fat (5g saturated fat), 29mg cholesterol, 546mg sodium, 18g carbohydrate (3g sugars, 3g fiber), 11g protein.

Originally published as Crispy Fried Tacos in Taste of Home Ground Beef Cookbook-Book

Reviews

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Average Rating:

DuffyH

Feb 10, 2013

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.
punkysquirrel

Jun 16, 2012

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.
FriedaG

Feb 2, 2008

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!