I’m all for tacos consisting of crispy corn tortilla shells, ground beef, and cheddar cheese. This Tex-Mex favorite — inspired by the beef tacos I grew up on — may be a far cry from saucy carnitas and queso fresco, but that doesn’t mean there’s not room in the taco world for them to coexist!
The best part of the recipe? You’ll be able to get these tacos on the table before you have time to say “giddyup.” Just prep all the ingredients, and let diners customize and stuff their tacos to their liking at the table.
I made these in the style they’re served at some of my favorite Tex-Mex restaurants — stuffed over the brim with lettuce and tomatoes. Care for more flavor? Add in some guacamole or salsa. I’ve even been known to drizzle (or more like drown) queso dip over these bad boys.
Forks will be required to scoop up the falling fillings, y’all. Get ready to dig into these Tex-Mex tacos.
- 1 pound ground beef
- 1 package taco seasoning
- 1 12-count package of yellow corn taco shells
- 1 8-ounce package sharp cheddar cheese, shredded
- 1 head lettuce, chopped
- 2 tomatoes, diced
- In a sauté pan, over medium-high heat, cook ground beef, breaking it up into small pieces and stirring occasionally until no pink remains, about 5-6 minutes. Immediately sprinkle in taco seasoning. If necessary, add about 1/4 cup of water, 1 tablespoon at a time, until beef is moist.
- To serve, place 3 taco shells on each plate, then divide beef between taco shells. Immediately sprinkle 1-2 tablespoons cheese on top to allow it to melt slightly. Add about 1 tablespoon of tomato and a three-finger pinch of lettuce per taco. Serve immediately.
- Main Dishes, Beef
- Serves 4