Crispy Cheesy Beef Tacos
Crispy Cheesy Beef Tacos
Ingredients
For the Beef Filling
- 500 g ground beef
- 1 onion, medium, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/2 cup beef stock
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning
For the Garlic Cilantro Sauce
- 1/2 cup mayonnaise
- 1/2 cup cooking cream
- 1 1/2 cups fresh cilantro
- 2 garlic cloves
- 1 pinch black pepper
- 1 teaspoon salt
- 1 lime, juice of
For the Pico de Gallo
- 3 ripe tomatoes, diced
- 1/2 onion, small, finely chopped
- 1 jalapeño, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, juice of
- to taste salt
For Assembly
- 8 flour tortillas
- 2 cups shredded mozzarella
- as needed olive oil, for frying
Instructions
- 1
Combine 1/2 cup mayonnaise, 1/2 cup cooking cream, 1½ cups fresh cilantro, 2 garlic cloves, a pinch of black pepper, 1 teaspoon salt, and the juice of 1 lime in a blender. Blend until the mixture is completely smooth. Set aside.
⏱️ 5 min
- 2
Heat 2 tablespoons olive oil in a pan over medium-high heat. Add 1 medium diced onion and cook until softened and translucent, about 3-5 minutes.
⏱️ 5 min
- 3
Add 500g (1 lb) ground beef to the pan, breaking it up with a spoon, and cook until it is browned, about 5-7 minutes. Drain any excess fat from the pan.
⏱️ 7 min
- 4
Add 4 minced garlic cloves to the beef and cook briefly until fragrant, about 1 minute. Stir in 2 tablespoons taco seasoning, 2 tablespoons tomato paste, and 1/2 cup beef stock. Bring to a simmer.
⏱️ 3 min
- 5
Reduce the heat to medium-low and simmer the beef filling until the sauce reduces and the mixture becomes rich and saucy, about 5-7 minutes. Remove from heat and set aside.
⏱️ 7 min
- 6
In a bowl, combine 3 diced ripe tomatoes, 1/2 small finely chopped onion, 1 finely chopped jalapeño, 1/4 cup chopped fresh cilantro, the juice of 1 lime, and salt to taste. Mix well.
⏱️ 5 min
- 7
Let the Pico de Gallo sit for 10–15 minutes to allow the flavors to meld.
⏱️ 15 min
- 8
Take one flour tortilla and sprinkle shredded mozzarella over one half of the tortilla. Spoon a portion of the cooked beef filling over the mozzarella. Fold the tortilla in half to create a taco shape.
⏱️ 5 min
- 9
Heat olive oil in a pan over medium heat. Place the filled tortillas in the hot pan and pan-fry until they are golden brown and crispy on both sides, about 2-3 minutes per side. Repeat with remaining tortillas.
⏱️ 10 min
- 10
Serve the crispy cheesy beef tacos hot with the freshly prepared pico de gallo and the creamy garlic cilantro sauce.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Cheesy Beef Tacos
For the Beef Filling
- 500 g ground beef
- 1 onion, medium, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/2 cup beef stock
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning
For the Garlic Cilantro Sauce
- 1/2 cup mayonnaise
- 1/2 cup cooking cream
- 1 1/2 cups fresh cilantro
- 2 garlic cloves
- 1 pinch black pepper
- 1 teaspoon salt
- 1 lime, juice of
For the Pico de Gallo
- 3 ripe tomatoes, diced
- 1/2 onion, small, finely chopped
- 1 jalapeño, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, juice of
- to taste salt
For Assembly
- 8 flour tortillas
- 2 cups shredded mozzarella
- as needed olive oil, for frying
Instructions
- 1
Combine 1/2 cup mayonnaise, 1/2 cup cooking cream, 1½ cups fresh cilantro, 2 garlic cloves, a pinch of black pepper, 1 teaspoon salt, and the juice of 1 lime in a blender. Blend until the mixture is completely smooth. Set aside.
⏱️ 5 min - 2
Heat 2 tablespoons olive oil in a pan over medium-high heat. Add 1 medium diced onion and cook until softened and translucent, about 3-5 minutes.
⏱️ 5 min - 3
Add 500g (1 lb) ground beef to the pan, breaking it up with a spoon, and cook until it is browned, about 5-7 minutes. Drain any excess fat from the pan.
⏱️ 7 min - 4
Add 4 minced garlic cloves to the beef and cook briefly until fragrant, about 1 minute. Stir in 2 tablespoons taco seasoning, 2 tablespoons tomato paste, and 1/2 cup beef stock. Bring to a simmer.
⏱️ 3 min - 5
Reduce the heat to medium-low and simmer the beef filling until the sauce reduces and the mixture becomes rich and saucy, about 5-7 minutes. Remove from heat and set aside.
⏱️ 7 min - 6
In a bowl, combine 3 diced ripe tomatoes, 1/2 small finely chopped onion, 1 finely chopped jalapeño, 1/4 cup chopped fresh cilantro, the juice of 1 lime, and salt to taste. Mix well.
⏱️ 5 min - 7
Let the Pico de Gallo sit for 10–15 minutes to allow the flavors to meld.
⏱️ 15 min - 8
Take one flour tortilla and sprinkle shredded mozzarella over one half of the tortilla. Spoon a portion of the cooked beef filling over the mozzarella. Fold the tortilla in half to create a taco shape.
⏱️ 5 min - 9
Heat olive oil in a pan over medium heat. Place the filled tortillas in the hot pan and pan-fry until they are golden brown and crispy on both sides, about 2-3 minutes per side. Repeat with remaining tortillas.
⏱️ 10 min - 10
Serve the crispy cheesy beef tacos hot with the freshly prepared pico de gallo and the creamy garlic cilantro sauce.