Crispy Beef Tacos

These crispy beef tacos take a deeply savory, seasoned ground beef filling, wrap it in a tortilla and cook it in a hot pan with shredded cheese that melts and crisps up into a gorgeous, crunchy ‘skirt’ around the outside. Then it’s drizzled in a creamy jalapeno sauce for the ultimate upgrade for taco night!

If your mouth watered while reading that, you’re not alone! I’ve lost track of the times I’ve made these in the past few months because they’re just that good. They remind me a bit of birria tac0s because they involve lots of cheese and a fried tortilla. I’d argue that these are even quicker and easier to make. Don’t expect leftovers!

Why These Crispy Beef Tacos Are So Good

• Ultra flavorful filling. This is not a recipe where you season the ground beef with a packet of taco seasoning and call it good. Instead, spices like Adobo seasoning and chili powder infuse it with warm flavor while it’s simmered in beef broth. I could literally eat it by the handful!
• Crispy, melty cheese. Each tortilla is loaded with a generous handful of shredded cheese. We’re basically asking for it to spill out of the tortilla and melt! When it does, the edges of the tortilla are pressed into the melted cheese to form a crunchy cheese crust.
• The creamy jalapeno. Creamy jalapeno dressing is something I got hooked on after making my Chuy’s copycat recipe. With ingredients like ranch dressing and pickled jalapenos, it offers the perfect combination of cool creaminess and a bit of heat. It’s a necessary topping for these crispy beef tacos, in my humble opinion!

Key Ingredients

These tacos begin with ground beef, a handful of spices, and lots of cheese. Here’s an overview of everything you’ll need, but be sure to scroll down to the recipe card for the full list and exact ingredients.

• Ground beef – I recommend 80/20 lean ground beef to avoid making the tacos too greasy.
• Aromatics – White or yellow onion and minced garlic.
• Tomato paste – A small amount of tomato paste adds a rich umami undertone to the meat.
• Beef broth – Using beef broth instead of water adds more beefy flavor.
• Hot sauce – I like to use Valentina but any brand will work.
• Spices – Adobo seasoning, cumin powder, Sazón Goya seasoning, chili powder, and cracker pepper add the flavor to the meat. Be sure to use the Sazón Goya seasoning with achiote/annatto for color.
• Tortillas – Taco-sized flour tortillas are best for these tacos.
• Shredded cheese – Colby Jack or a Mexican blend.
• Neutral oil – Canola oil and vegetable oil are both great options for frying.
• Chuy’s Creamy Jalapeno – Made famous by Chuy’s Tex Mex Restaurant in Texas, this dip is ultra creamy with a little bit of heat. Aka the perfect topping for these tacos. Try my homemade version!
• Other toppings – I like to top my tacos with hot sauce and chopped cilantro and serve lime wedges on the side.

How To Make Crispy Beef Tacos

This recipe begins with the same steps as regular ground beef tacos, then adds a few extra steps to get that crispy shell and cheese crust. Be sure to check out the recipe card below with the printable instructions.

1. Brown the beef. Brown the ground beef over medium-high heat, breaking it up as it cooks. Drain off any excess grease.
2. Season. Lower the heat to medium. Add the spices and stir to coat the beef. Then add the onion and garlic. Sauté for 5-7 minutes.
3. Add the broth. Stir in the tomato paste and broth. Continue cooking until the liquid has mostly reduced. The mixture should be rich and savory. Stir in hot sauce if desired.

4. Assemble the tacos. Scoop a few spoonfuls of the ground beef onto half of a tortilla. Top generously with a handful of shredded cheese. Gently fold in half. Repeat with all the tacos.
5. Fry. Add enough oil to the pan to coat the bottom of the pan. Heat over medium-low. Fry 2-3 tacos at a time for 2-3 minutes per side or until the tortilla is golden brown and crispy. As the cheese spills out and melts, gently press the edges of the taco into the melted cheese. Transfer to a paper towel-lined plate and repeat with the remaining tacos.

6. Add the toppings. Open the tacos and drizzle with the creamy jalapeno and hot sauce. Serve with a bit of fresh cilantro and a lime wedge.

Tips & Modifications

These crispy ground beef tacos are so easy to make that I don’t have a ton of tips but here are a few general things to keep in mind.

• Skip the salt. I don’t recommend adding any extra salt to the ground beef. The Sazón Goya seasoning and Adobo seasoning both contain salt.
• LOTS of cheese. Don’t skimp on the cheese when filling the tortillas. A generous handful is the perfect amount. Remember that you want some cheese to spill out and melt in the pan!
• Drain the tacos. After frying, be sure to place the tacos on paper towels to soak up excess grease from the tortillas.
• Adjust the heat level. To make these crispy beef tacos a bit spicy, stir a few drops of your favorite hot sauce into the beef mixture. And to make them less spicy, skip the hot sauce drizzle.

What Goes With Crispy Beef Tacos

Feel free to customize these tacos with your favorite toppings. As noted in the recipe, I’m partial to a good drizzle of Chuy’s creamy jalapeno, some more hot sauce, diced cilantro, and a squeeze of lime juice from a lime wedge. The lime really makes all the flavors pop!

As far as sides go, I like to serve these with other Taco Tuesday favorites, like salsa or guacamole and chips, refried beans, or Mexican rice.

Proper Storage

• Fridge. Crispy beef tacos are best enjoyed immediately but leftovers can be stored in the fridge for 1-2 days.
• Reheat. The best way to reheat these is on the stovetop, which helps to maintain the crispy shell. Keep in mind that the tortilla won’t be as crispy after reheating, but it will still taste delicious.

Looking For More Taco Recipes?

• Smash Burger Tacos
• Buffalo Chicken Tacos
• Halibut Fish Tacos
• Fried Chicken Tacos