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Heat the vegetable oil in a large skillet over medium heat. Add the chopped yellow onion and sauté until softened, about 3 to 5 minutes.

Add the ground beef to the skillet with the onions. Cook, breaking up the meat with a spoon, until browned and no longer pink. Drain any excess fat from the skillet.

Stir in the sriracha (or chili paste), taco seasoning, and water. Mix well to combine, ensuring the meat is thoroughly coated. Simmer for 3 to 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Lay a flour tortilla flat on a clean surface. Sprinkle about 1/4 cup of shredded Monterey Jack cheese over one half of the tortilla. Spoon approximately 1/4 cup of the seasoned ground beef mixture over the cheese. Top the beef with another sprinkle of shredded cheese.

Fold the tortilla in half to enclose the filling, creating a taco shape. Repeat with the remaining tortillas, cheese, and beef mixture.

Heat a separate large, dry skillet or griddle over medium heat. Place 2-3 folded tacos in the hot skillet (do not overcrowd). Cook for 3 to 4 minutes per side, or until the tortillas are golden brown and crispy, and the cheese is fully melted and gooey. Press down gently with a spatula to ensure good contact with the pan and to crisp up any cheese that spills out.

Remove the crispy cheesy beef tacos from the skillet and serve immediately. Garnish with fresh lime wedges and a side of cilantro lime sauce or salsa verde for dipping.


Heat the vegetable oil in a large skillet over medium heat. Add the chopped yellow onion and sauté until softened, about 3 to 5 minutes.

Add the ground beef to the skillet with the onions. Cook, breaking up the meat with a spoon, until browned and no longer pink. Drain any excess fat from the skillet.

Stir in the sriracha (or chili paste), taco seasoning, and water. Mix well to combine, ensuring the meat is thoroughly coated. Simmer for 3 to 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Lay a flour tortilla flat on a clean surface. Sprinkle about 1/4 cup of shredded Monterey Jack cheese over one half of the tortilla. Spoon approximately 1/4 cup of the seasoned ground beef mixture over the cheese. Top the beef with another sprinkle of shredded cheese.

Fold the tortilla in half to enclose the filling, creating a taco shape. Repeat with the remaining tortillas, cheese, and beef mixture.

Heat a separate large, dry skillet or griddle over medium heat. Place 2-3 folded tacos in the hot skillet (do not overcrowd). Cook for 3 to 4 minutes per side, or until the tortillas are golden brown and crispy, and the cheese is fully melted and gooey. Press down gently with a spatula to ensure good contact with the pan and to crisp up any cheese that spills out.

Remove the crispy cheesy beef tacos from the skillet and serve immediately. Garnish with fresh lime wedges and a side of cilantro lime sauce or salsa verde for dipping.
