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Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no pink remains, about 5-7 minutes. Drain any excess grease.

Reduce heat to medium. Add the diced yellow onion and minced garlic to the skillet with the beef. Cook for 3-4 minutes, until the onion softens.

Stir in the taco seasoning packet, water, salt, and black pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce has thickened. Remove from heat and set aside.

Prepare the crispy taco shells: In a separate large skillet or shallow pot, heat the vegetable oil over medium heat until shimmering (about 350°F). Carefully place one corn tortilla into the hot oil. Fry for about 15-20 seconds until it starts to soften.

Using tongs, fold the tortilla in half to create a taco shell shape. Hold it gently in place for another 30-45 seconds, allowing it to crisp up and hold its shape. Flip and fry the other side for 30-45 seconds until golden brown and crispy. Be careful not to burn.

Remove the crispy taco shell from the oil and place it on a plate lined with paper towels to drain excess oil. Repeat with the remaining tortillas, adjusting heat as needed to maintain oil temperature.

To assemble, fill each crispy taco shell with the seasoned ground beef. Top with shredded lettuce, diced tomatoes, shredded cheddar cheese, a dollop of sour cream, and a spoonful of salsa. Serve immediately with lime wedges.


Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no pink remains, about 5-7 minutes. Drain any excess grease.

Reduce heat to medium. Add the diced yellow onion and minced garlic to the skillet with the beef. Cook for 3-4 minutes, until the onion softens.

Stir in the taco seasoning packet, water, salt, and black pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce has thickened. Remove from heat and set aside.

Prepare the crispy taco shells: In a separate large skillet or shallow pot, heat the vegetable oil over medium heat until shimmering (about 350°F). Carefully place one corn tortilla into the hot oil. Fry for about 15-20 seconds until it starts to soften.

Using tongs, fold the tortilla in half to create a taco shell shape. Hold it gently in place for another 30-45 seconds, allowing it to crisp up and hold its shape. Flip and fry the other side for 30-45 seconds until golden brown and crispy. Be careful not to burn.

Remove the crispy taco shell from the oil and place it on a plate lined with paper towels to drain excess oil. Repeat with the remaining tortillas, adjusting heat as needed to maintain oil temperature.

To assemble, fill each crispy taco shell with the seasoned ground beef. Top with shredded lettuce, diced tomatoes, shredded cheddar cheese, a dollop of sour cream, and a spoonful of salsa. Serve immediately with lime wedges.
