Description
Crispy fried beef tacos filled with seasoned beef, creamy queso, and fresh toppings for a bold and indulgent meal. Each bite delivers a perfect balance of crunch, richness, and flavor.
Ingredients
1 lb ground beef
1 packet taco seasoning
1 can Ro-Tel diced tomatoes and green chilies
1 cup Pace Chunky Salsa
1 cup white queso dip
1 cup shredded Queso Quesadilla cheese
1/4 cup sour cream
8 flour tortillas (6-inch)
1/2 cup all-purpose flour
vegetable oil for frying
Instructions
- Cook the ground beef in a skillet over medium-high heat, breaking it apart until fully browned. Drain excess fat.
- Stir in taco seasoning and diced tomatoes with green chilies. Simmer for about 5 minutes until well combined.
- Warm tortillas until soft and easy to fold.
- Spread a thin layer of white queso on each tortilla. Add seasoned beef to one side, then top with salsa, sour cream, and shredded cheese.
- Fold tortillas in half and press gently to seal.
- Heat vegetable oil in a skillet over medium heat. Fry tacos in batches for 2–3 minutes per side until golden and crispy.
- Remove and place on paper towels to drain excess oil. Serve warm with extra salsa and sour cream.
Notes
Substitute ground beef with shredded chicken for a lighter option.
Add jalapeños or spicy salsa for extra heat.
Mix in black beans or corn for added texture and flavor.
Try cheddar or Monterey Jack cheese for variation.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet or oven to maintain crispiness.
Wrap individually and freeze if needed; reheat from frozen in the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 65 mg
