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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.

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.

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.

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.

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.

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.

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.

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.

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.

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.


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.

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.

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.

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.

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.

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.

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.

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.

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.

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.
