Ingredients
Equipment
Instructions
- Cook the beef in a large skillet over medium heat, breaking it into small pieces. Cook ground beef to 160°F, checking with a food thermometer. Drain excess fat carefully.
- Reduce the heat to low. Stir in the chili powder, salt, cumin, oregano, garlic powder, onion powder, and tomato sauce. Simmer for 5 minutes, stirring occasionally, until the filling is evenly coated.
- Heat the frying oil in a separate skillet. Using tongs, lower one tortilla into the oil and fry briefly on each side until lightly colored and crisp at the edges, about 30 seconds per side. Control the heat so the tortilla does not scorch. Lift onto paper towels and use tongs to fold it into a taco shape while pliable. Repeat with the remaining tortillas.
- Divide the warm beef among the eight shells and add your preferred toppings.
Notes
Makes 8 tacos for 4 servings; divide the filling evenly rather than relying on a tablespoon estimate. Suggested toppings include shredded cheese, lettuce, tomatoes, cilantro, sour cream, salsa, and guacamole. The oil quantity is for frying, not an amount assumed consumed. If substituting ground chicken or turkey, cook it to 165°F. Preparation and total times remain unset because the primary source breakdown is inconsistent.
