Beef Tacos

Beef Tacos
Recipe Type: Main
Cuisine: Mexican
Author: Kathy Gorden
Prep time:
Cook time:
Total time:
Serves: 40
Did I hear you say Taco Tuesday! This is a great way to use the veggies you grew.
  • 12 (6-inch) yellow corn tortillas
  • 16 ounces ground sirloin steak
  • 1 medium onion, chopped
  • 2 large garlic cloves
  • 1 cup chopped red onion
  • 1 cup shredded iceberg lettuce
  • 1/2 cup Cheddar Cheese
  • 1/2 cup fresh cilantro leaves chopped or as desired
  • 1 large tomatoes, chopped
  • 3/4 cup peanut oil or vegetable oil
  • salt, for sprinkling (optional)
  1. Chop the lettuce, tomatoes, onions, cilantro and grate the cheese
  2. Heat the peanut oil or vegetable oil in a 12-inch cast iron skillet over medium heat.
  3. Prepare the shells put the tortilla into the hot oil and fry for 20 seconds. Lay 1 side of the tortilla down in the hot oil and fry for 30 seconds. Flip the tortilla over and fry for an additional 30 seconds. Remove the taco shell to a cooling rack set over a newspaper lined half sheet pan and cool for 30 seconds before removing. Sprinkle the hot tortillas with kosher salt, to taste. Repeat frying procedure with the remaining tortillas. Keep the taco shells warm in the heated oven while preparing the filling.
  4. Drain all but 2 tablespoons of the oil from the skillet and return to medium heat. Once the oil simmers, add the onion and cook until softened and lightly browned around the edges, about 3 to 4 minutes. Add the ground meat, 1 teaspoon salt, and garlic. Cook until browned, about 3 to 4 minutes, stirring occasionally, to break up the meat.
  5. Assemble each taco with meat mixture, cheese, chopped lettuce, chopped tomatoes, onion and cilantro. Serve immediately.


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