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Crispy ground beef tacos in homemade fried corn tortilla shells topped with shredded lettuce, tomatoes, and cheddar cheese

Ground Beef Tacos

Crispy pan-fried corn tortilla shells packed with boldly seasoned homemade ground beef taco meat and black beans. Ready in 30 minutes with no seasoning packets needed.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Mexican-American
Calories: 317
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef 90/10 preferred
  • 1 tbsp chili powder
  • 1.5 tsp ground cumin
  • 1 tsp cornstarch
  • 1 tsp kosher salt
  • 0.5 tsp paprika
  • 0.5 tsp freshly ground black pepper
  • 0.25 tsp garlic powder
  • 0.25 tsp onion powder
  • 0.25 tsp dried oregano
  • 1 pinch cayenne pepper
  • 15 oz canned black beans rinsed and drained
  • 12 corn tortillas 6-inch preferred
  • 1 cup vegetable oil for frying, about 1 inch deep in pot
  • 2 cups Romaine lettuce finely shredded
  • 1 cup shredded cheddar cheese
  • 0.5 cup sour cream
  • 2 Roma tomatoes chopped

Equipment

  • Large skillet or cast iron pan
  • Medium pot or deep skillet for frying
  • Meat chopper or wooden spoon
  • Tongs
  • Paper towel-lined plate
  • Cooking thermometer

Method
 

  1. Combine chili powder, cumin, cornstarch, kosher salt, paprika, black pepper, garlic powder, onion powder, dried oregano, and cayenne in a small bowl. Set aside.
  2. Add ground beef to a large skillet over medium-high heat. Cook, crumbling into small pieces with a meat chopper or wooden spoon, until fully browned. Drain any excess fat.
  3. Add the seasoning blend to the browned beef and stir well to coat. Stir in the rinsed and drained black beans. Reduce heat to low and keep warm.
  4. Fill a medium pot or skillet with vegetable oil to about 1 inch deep. Heat oil to 325 degrees F.
  5. Using tongs, dip one half of a corn tortilla flat into the hot oil while folding the other half over to form a U shape. Cook about 1 minute until golden and crisp, then flip and repeat on the other side. Transfer to a paper towel-lined plate. Repeat with remaining tortillas.
  6. Fill each crispy taco shell with a generous spoonful of the ground beef mixture. Top with shredded Romaine, chopped tomatoes, cheddar cheese, sour cream, and any additional desired toppings. Serve immediately.

Notes

Serving size is 2 tacos per person. Meat swap: ground turkey or chicken works with the same seasoning blend. Slow cooker option: add beef, seasoning, and 1 to 2 cups salsa to crockpot, cook on high 2 to 3 hours or low 4 to 5 hours, break up meat, discard liquid, stir in black beans, assemble. Make ahead: taco filling keeps refrigerated up to 4 days. Shells can be fried a day ahead and stored in a brown paper bag. Freeze taco meat for up to 3 months.
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