Better-Than-Taco Bell Crispy Beef Tacos

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3 minutes, or until softened. Stir in the garlic and cook for 30 seconds, until fragrant.
2. Add the ground beef and cook until browned, breaking it into small crumbles as it cooks. Drain any excess grease.
3. Season the beef with the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook for another 2 minutes, stirring well to combine.
4. Warm the corn tortillas until soft and pliable using a skillet, microwave, or directly over a gas flame.
5. Sprinkle a layer of Monterey Jack and cheddar cheese over one half of each tortilla. Add a generous spoonful of the seasoned beef, then top with a little more cheese before folding the tortilla in half.
6. Heat the vegetable oil in a large skillet over medium heat. Cook the tacos for 2 to 3 minutes per side, or until the tortillas are crispy and golden brown and the cheese is completely melted.
7. Meanwhile, whisk together the mayonnaise, sour cream, minced chipotle peppers, adobo sauce, lime juice, garlic powder, smoked paprika, salt, and black pepper until smooth.
8. Serve the crispy tacos immediately with the creamy chipotle sauce and garnish with lettuce, tomatoes, cilantro, jalapeños, onions, and lime wedges as desired.

Variations

• Substitute ground turkey or ground chicken for a lighter option.
• Use pepper Jack cheese for an extra spicy kick.
• Add black beans to the beef mixture for more protein and fiber.
• Replace the beef with shredded chicken, carnitas, or barbacoa.
• Add sautéed peppers and onions for extra flavor and texture.
• Make them extra cheesy by adding queso Oaxaca or mozzarella.
• Turn them into breakfast tacos with scrambled eggs and breakfast sausage.

Tips

• Warm the tortillas before filling to prevent cracking during folding.
• Freshly shredded cheese melts more smoothly than pre-shredded varieties.
• Avoid overfilling the tacos to make flipping easier and keep the filling inside.
• Cook over medium heat so the tortillas crisp evenly while the cheese melts completely.
• Drain the tacos briefly on a paper towel if needed to remove excess oil.
• The chipotle sauce can be made up to 3 days in advance and stored in the refrigerator.
• Serve with Mexican rice, refried beans, elote, or chips and salsa for a complete Tex-Mex meal.