Ground Beef Crispy Tacos

Step 1

Place a 12-inch skillet over medium-high heat and let it warm for 1 minute until the surface shimmers when you tilt it slightly.

Step 2

Add the ground beef to the hot skillet, breaking it apart with a wooden spoon into small crumbles as it cooks, about 5–6 minutes until no pink remains.

Step 3

Tilt the skillet and use a spoon to push the beef to one side, draining off the excess fat into a small bowl to discard.

Step 4

Add 1.5 tablespoons chili powder, 1 teaspoon cumin, and 0.5 teaspoon garlic powder to the cooked beef and stir constantly for 30 seconds until the spices smell fragrant and coat the meat evenly.

Step 5

Pour in 0.25 cup water and stir to combine, scraping any browned bits from the bottom of the skillet, about 1 minute until a thin sauce forms.

Step 6

Reduce heat to low and let the beef simmer gently, stirring occasionally, until the sauce slightly thickens, about 3–4 minutes, then remove from heat.

Step 7

Pour 1.5 cups vegetable oil into a separate 10-inch skillet and place over medium-high heat for 2–3 minutes until the oil shimmers and moves quickly when you tilt the pan, reaching about 350°F.

Step 8

Using metal tongs, carefully fold a corn tortilla in half and gently lower it into the hot oil, holding it in a folded position with the tongs for 1–2 seconds to help it set into a shell shape.

Step 9

Release the tongs and let the tortilla fry freely, turning it once with the tongs, until both sides are golden-brown and crisp, about 1–2 minutes total.

Step 10

Lift the crispy shell out of the oil with tongs and stand it upright in a paper-towel-lined colander to drain for 10 seconds, then transfer to a plate.

Step 11

Repeat steps 8–10 with the remaining 7 tortillas, working one at a time, until all shells are fried and drained.

Step 12

Hold a warm crispy taco shell in one hand and use a spoon to fill it with seasoned ground beef, scooping enough to fill about two-thirds of the shell.

Step 13

Top the beef with shredded cheddar cheese in a small mound covering the beef, about 2–3 tablespoons per taco.

Step 14

Layer shredded lettuce on top of the cheese until it forms a loose mound, about a small handful or 0.25 cup per taco.

Step 15

Finish each taco with a small handful of diced tomato, about 2 tablespoons, scattered on top of the lettuce.

Step 16

Arrange the filled tacos on a serving plate and serve immediately while the shells are still warm and crispy.