Pan Fried Tacos (with ground beef)

A serving of pan fried tacoes on a newspaper themed background with sides of lettuce, red onion, and lime wedges.

5 from 1 vote

Pan Fried Tacos (with ground beef)

Make crispy fried tacos with the tastiest cheesy ground beef filling. Ready in 30 minutes using 10 everyday ingredients and just one pan.

Prep Time5

Cook Time20

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 585kcal

Author: Helen

Equipment

Ingredients

500 g ground beef (Note 1)
2 tsp paprika
½ tsp cayenne pepper (Note 2)
1 tsp cumin
½ tsp salt
1 tsp Worcester sauce (optional)
1.5 tbsp tomato paste/puree
2 tbsp sour cream (Note 3)
250 g cheese shredded/grated (Note 4)
12 corn tortillas (Note 5)
neutral oil for frying (Note 6)

To serve (optional)

lettuce
sour cream
guacamole
jalapenos
cilantro

US Customary - Metric

Instructions

In a large skillet, heat a little oil over a medium-high heat. Add the ground beef and cook until it starts to brown.
Add paprika, cayenne pepper, cumin, salt, and Worcestershire sauce (if using) to the ground beef. Stir well to combine.
Stir in the tomato paste and cook for an additional 2-3 minutes, allowing the flavours to meld together.
Stir in the sour cream if using.
Warm the tortillas on the stove or in the microwave to prevent them from breaking.
Place a spoonful of the beef filling onto each tortilla, add a little shredded cheese and fold in half.
Optional: To prevent the tacos from opening during frying, secure them with toothpicks/cocktail sticks, piercing through the open edge.
Heat a large skillet over medium-high heat, add enough neutral oil to cover the bottom by about ½ inch.
Carefully place the tacos in the hot oil using tongs.
Fry the tacos for about 2-3 minutes on each side or until they turn golden brown and crispy.
Carefully remove the fried tacos from the pan and place them on a plate lined with paper towels to drain excess oil.
Remove the toothpicks from the tacos. Serve your fried tacos with optional toppings like lettuce, additional sour cream, and guacamole.

Notes

Ground beef: Swap for chicken or turkey if you prefer.
Cayenne pepper: Switch for a little hot sauce or omit if you are sensitive to spice.
Sour cream: A little yoghurt or pouring cream will also add a little creaminess and moisture to the beef.
Cheese: Choose one that melts well and has a flavour that will complement the ground beef filling. I use cheddar, and Monterey Jack is also a good option. For traditional Mexican cheeses, try Asadero and Oaxaca.
Tortillas: Corn tortillas are best because they crisp up more than flour tortillas when fried. You can use flour tortillas instead. The tacos just won't be as crispy.
Oil: Choose a neutral oil with a high burn point like sunflower, canola or vegetable oil. Olive oil is not suitable.

Storage:

Fried tacos taste best when served immediately and will lose their crispiness if you leave them hanging around. It's best to make what you'll know you eat. Leftovers will keep in the fridge for up to two days and can be reheated in the oven or air fryer.

Nutrition