Ground Beef Tacos Dorados (Crispy Fried Tacos)
Tacos Dorados with Ground Beef are crispy homemade tacos loaded with deliciously seasoned ground beef, two types of cheese, and corn tortillas, fried until golden and crispy.
Ingredients
- 1 ½ pounds lean ground beef
- 1 jalapeno seeds removed, diced
- 1 white onion diced
- 1 teaspoon Slap Ya Mama Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- 1 cup Monterey jack cheese shredded
- 1 cup sharp cheddar cheese shredded
- 12 corn tortillas
- Vegetable oil for frying
Instructions
- In a large skillet or frying pan, add the ground beef, onions, and jalapeno and cook over medium heat until the meat is no longer pink and the onions and peppers are tender. Add the Slap Ya Mama, garlic powder, cumin, black pepper, and red pepper flakes. Stir to combine and drain any excess grease. In the same pan, wiped clean, heat the oil over medium-high heat to 375°F. Using tongs, place one corn tortilla at a time into the hot oil and fry for about a minute, then flip it over and carefully add cheese, the meat mixture, and more cheese to one side of the tortilla. Fold in half and fry until crispy and golden. Remove from the pan and place on a plate lined with paper towels to drain off any excess oil. Place the tacos on a serving platter and serve with your favorite toppings.
Notes
Slap Ya Mama is a Cajun spice blend; substitute any Cajun or Creole seasoning if needed. Don't overfill the tacos so the filling stays inside while frying. Always drain the beef after cooking to avoid greasy tacos, and let the fried tacos rest on paper towels before serving. The best frying oils are corn, vegetable, peanut, safflower, or sunflower — any neutral, high-smoke-point oil. Keep the oil around 375°F; too cool makes greasy tacos and soggy tortillas, too hot makes them brittle. Variations: use shredded chicken, turkey, pork, or beef, or make a seafood version with shrimp, crab, or fish; add refried beans, avocado, or elote. Toppings: shredded lettuce, tomato, black olives, guacamole, salsa, pico de gallo, sour cream, queso fresco. Store components separately (beef keeps up to 3 days refrigerated); reheat assembled tacos on a baking sheet in a 350°F oven about 10 minutes to re-crisp.