I love this recipe because it combines the flavor of classic tacos with the texture of a crispy, pan-fried shell. I like how the beef filling is simple but bold, and how the cheese helps seal everything together. I also enjoy that these tacos feel indulgent while still being easy enough to make at home.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound 90/10 ground beef
1/2 medium onion, finely chopped
2 tablespoons taco seasoning
2 tablespoons tomato paste
1/4 cup water or beef broth, as needed
Salt, to taste
8 taco-size flour tortillas (6 inch)
2 to 3 cups mozzarella cheese, shredded
Avocado or vegetable oil
Fresh cilantro, finely chopped, for garnish
Directions
I heat about 1 tablespoon of oil in a large skillet over medium heat. I add the chopped onion and cook it for 2 to 3 minutes until softened.
I add the ground beef and break it up with a spoon, cooking for about 4 to 5 minutes until mostly browned.
I stir in the tomato paste and taco seasoning. If the mixture looks dry, I add a splash of water or beef broth. I continue cooking for another 3 to 4 minutes until the beef is fully cooked and most of the liquid has evaporated. I taste and add salt if needed, then remove the filling from heat and let it cool slightly.
I place a tortilla on a clean work surface and add cheese to one half. I spoon some of the beef filling over the cheese and top with more cheese. I fold the tortilla over and gently press to seal.
I repeat this process until all 8 tacos are assembled and place them on a baking sheet.
I heat 3 to 4 tablespoons of oil in a large skillet over medium heat. Working in batches, I pan-fry the tacos for about 1 minute per side until golden brown and crispy. I transfer them to a wire rack set over a baking sheet and add more oil between batches if needed.
I garnish with fresh cilantro and serve immediately while hot and crispy.
Servings and Timing
I get 4 servings from this recipe, making 8 tacos total. I spend about 20 minutes prepping, 20 minutes cooking the filling and assembling, and another 20 minutes frying, for a total time of around 1 hour.
Variations
I sometimes swap mozzarella for cheddar, Monterey Jack, or a Mexican-style cheese blend. I also like adding diced jalapeños or cooked peppers to the beef for extra flavor. When I want a different protein, I use ground turkey or shredded chicken seasoned the same way.
Storage/Reheating
I store leftover tacos in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a skillet or oven until crispy again. I avoid the microwave because it softens the tortillas.
FAQs
Can I bake these tacos instead of frying?
I can bake them at 400°F until golden and crisp, flipping once, though I find pan-frying gives the best texture.
Why do you put cheese on both sides of the filling?
I do this because the cheese melts and helps seal the tortilla, keeping the filling inside.
Can I make these ahead of time?
I prepare the beef filling ahead, but I assemble and fry the tacos just before serving for the best crunch.
What sauces go well with these tacos?
I like serving them with salsa, sour cream, chipotle sauce, or guacamole.
Can I use corn tortillas?
I prefer flour tortillas for folding and frying, since corn tortillas tend to crack more easily.
Conclusion
I enjoy making these Crispy Ground Beef Tacos because they deliver big flavor with a satisfying crunch. They are perfect for a casual dinner, game night, or anytime I want tacos with a fun, crispy twist.
In a large skillet, heat 1 tbsp oil over medium heat. Add chopped onion and cook for 2–3 minutes until softened.
Add ground beef. Break it up and cook until browned, about 4–5 minutes.
Stir in tomato paste and taco seasoning. Add water or broth if the mixture looks dry, and simmer for another 3–4 minutes until fully cooked. Season with salt as needed. Remove from heat and let cool slightly.
On a clean surface, lay a tortilla flat. On one half, sprinkle 1½–2 tbsp of cheese, then add a spoonful of beef filling. Top with another 1½–2 tbsp cheese and fold the tortilla over.
Repeat with remaining tortillas to assemble 8 tacos.
Heat 3–4 tbsp oil in a skillet over medium heat. Pan fry the tacos in batches for about 1 minute per side or until golden and crispy. Add more oil between batches if needed. Transfer cooked tacos to a wire rack.
Garnish with fresh cilantro and serve immediately with your favorite sauces or dips.
Notes
You can substitute flour tortillas with corn tortillas, but warm them slightly to prevent cracking.
Add jalapeños, salsa, or guacamole for extra flavor.
Leftovers can be reheated in the oven for crispiness.
