Sizzling Homemade Beef Tacos Recipe

Sizzling Homemade Beef Tacos Recipe

Skip the store-bought shells and create restaurant-quality tacos at home! These crispy homemade beef tacos feature perfectly seasoned ground sirloin, fresh-fried taco shells, and all your favorite toppings for an unforgettable weeknight dinner that's sure to become a family favorite.

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Course: Main Course

Cuisine: American, Mexican

Keyword: Beef Tacos

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings:

Calories: 485kcal

Equipment

Ingredients

For the Beef Filling:

1 tablespoon olive oil
1/2 cup chopped white onion
1 lb ground sirloin
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
Salt and pepper to taste

For the Shells:

16 taco shells corn
2 cups cooking oil or more as needed

For the Toppings:

1 cup shredded Monterey Jack pepper cheese
1 cup shredded cheddar cheese
1-2 avocados cubed or sliced
1 cup chopped vine-ripened tomatoes
1 cup shredded lettuce
Taco sauce of choice

Instructions

Heat 1 tablespoon olive oil in a frying pan over medium heat.
Process the chopped onion in a food processor or blender until it forms a paste. Add to the hot frying pan.
Sauté the onion paste for about 1 minute, then add the ground sirloin, cumin, and cayenne pepper.
Cook the beef mixture until browned, then season with salt and pepper to taste. Set aside.
While the beef cooks, prepare all toppings: grate the cheeses using a fine grater, cube the avocado, chop the tomatoes, and shred the lettuce.
Heat 2 cups of cooking oil in a frying pan over medium-high heat, ensuring there's enough oil to completely submerge a taco shell.
Test oil temperature by dropping a small piece of taco shell into the oil - it should sizzle immediately when ready.
Using tongs, carefully place one taco shell in the hot oil and immediately shape it into a taco form. Cook until crispy and golden.
Remove the fried shell with tongs and place upside down on paper towels to drain excess oil.
Repeat with remaining shells, working one at a time.
Fill each crispy shell with the seasoned beef and serve with prepared toppings for a taco bar experience.

Notes

Never leave taco shells unattended while frying as corn shells cook very quickly and can burn easily

White onions work best for this recipe, but yellow onions can be substituted

For a milder flavor, reduce cayenne pepper to 1/8 teaspoon or omit entirely

Optional toppings include black olives, green olives, and sour cream

Serve with beans and rice as side dishes for a complete meal

Store leftover beef filling in the refrigerator for up to 3 days and reheat before serving

Fried taco shells are best served immediately but can be kept warm in a 200°F oven for up to 30 minutes

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