Crispy Jalapeno Beef Tacos
Crispy Jalapeno Beef Tacos
Ingredients
For the Beef Filling
- 1 pound ground beef, 80/20 lean
- 1/2 pound sirloin steak, finely diced
- 1/2 yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons enchilada seasoning
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon Franks RedHot sauce, or to taste
- 1/2 cup beef broth
- 1 tablespoon olive oil
For the Tacos
- 12 white corn tortillas, 6-inch
- 1/2 cup vegetable oil, for frying
For the Toppings
- 2 cups iceberg lettuce, shredded
- 1/2 cup crispy jalapenos
- 1/4 cup crispy fried onions
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 2 lime wedges, for serving
Instructions
- 1
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced sirloin steak and cook until browned on all sides, about 3-4 minutes. Remove steak from the skillet and set aside.
⏱️ 5 min
- 2
Add the ground beef to the same skillet and cook, breaking it apart with a spoon, until browned and no longer pink, about 6-8 minutes. Drain any excess fat.
⏱️ 8 min
- 3
Add the chopped yellow onion to the beef and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min
- 4
Return the cooked sirloin steak to the skillet with the ground beef. Stir in the enchilada seasoning, chili powder, ground cumin, salt, and black pepper. Cook for 1 minute, stirring constantly.
⏱️ 2 min
- 5
Pour in the beef broth and Franks RedHot sauce. Bring to a simmer and cook for 5-7 minutes, allowing the liquid to reduce and the flavors to meld. The mixture should be moist but not watery. Taste and adjust seasoning if needed. Remove from heat.
⏱️ 7 min
- 6
While the beef is simmering, prepare the tortillas. Heat vegetable oil in a separate large skillet over medium heat. Once hot, carefully place a tortilla into the oil. Fry for about 15-20 seconds per side until softened and slightly pliable. Do not let them get crispy yet.
⏱️ 5 min
- 7
Remove softened tortillas from oil and place on a paper towel-lined plate. Repeat with remaining tortillas. This step makes them easier to fold without cracking.
⏱️ 3 min
- 8
To make crispy tacos: Place a small amount of beef filling (about 2-3 tablespoons) onto one half of a softened tortilla. Fold the other half over to create a taco shape. Carefully place the filled taco back into the hot oil, seam-side down first. Fry for 1-2 minutes per side, or until golden brown and crispy.
⏱️ 10 min
- 9
Remove crispy tacos from oil and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining tortillas and filling.
- 10
Serve the crispy beef tacos immediately, garnished with shredded lettuce, crispy jalapenos, crispy fried onions, shredded Monterey Jack cheese, a dollop of sour cream, and a lime wedge for squeezing.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Jalapeno Beef Tacos
Ingredients
For the Beef Filling
- 1 pound ground beef, 80/20 lean
- 1/2 pound sirloin steak, finely diced
- 1/2 yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons enchilada seasoning
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon Franks RedHot sauce, or to taste
- 1/2 cup beef broth
- 1 tablespoon olive oil
For the Tacos
- 12 white corn tortillas, 6-inch
- 1/2 cup vegetable oil, for frying
For the Toppings
- 2 cups iceberg lettuce, shredded
- 1/2 cup crispy jalapenos
- 1/4 cup crispy fried onions
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 2 lime wedges, for serving
Instructions
- 1
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced sirloin steak and cook until browned on all sides, about 3-4 minutes. Remove steak from the skillet and set aside.
⏱️ 5 min - 2
Add the ground beef to the same skillet and cook, breaking it apart with a spoon, until browned and no longer pink, about 6-8 minutes. Drain any excess fat.
⏱️ 8 min - 3
Add the chopped yellow onion to the beef and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min - 4
Return the cooked sirloin steak to the skillet with the ground beef. Stir in the enchilada seasoning, chili powder, ground cumin, salt, and black pepper. Cook for 1 minute, stirring constantly.
⏱️ 2 min - 5
Pour in the beef broth and Franks RedHot sauce. Bring to a simmer and cook for 5-7 minutes, allowing the liquid to reduce and the flavors to meld. The mixture should be moist but not watery. Taste and adjust seasoning if needed. Remove from heat.
⏱️ 7 min - 6
While the beef is simmering, prepare the tortillas. Heat vegetable oil in a separate large skillet over medium heat. Once hot, carefully place a tortilla into the oil. Fry for about 15-20 seconds per side until softened and slightly pliable. Do not let them get crispy yet.
⏱️ 5 min - 7
Remove softened tortillas from oil and place on a paper towel-lined plate. Repeat with remaining tortillas. This step makes them easier to fold without cracking.
⏱️ 3 min - 8
To make crispy tacos: Place a small amount of beef filling (about 2-3 tablespoons) onto one half of a softened tortilla. Fold the other half over to create a taco shape. Carefully place the filled taco back into the hot oil, seam-side down first. Fry for 1-2 minutes per side, or until golden brown and crispy.
⏱️ 10 min - 9
Remove crispy tacos from oil and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining tortillas and filling.
- 10
Serve the crispy beef tacos immediately, garnished with shredded lettuce, crispy jalapenos, crispy fried onions, shredded Monterey Jack cheese, a dollop of sour cream, and a lime wedge for squeezing.
⏱️ 2 min