Save A crave-worthy, budget-friendly version of the famous fast-food favorite: crunchy seasoned beef tacos wrapped in warm, cheesy flatbreads, finished with lettuce, cheese, and zesty sauce.
I first tried recreating these tacos when my family requested a fun takeout night at home. They loved how close the flavor was to the originals, and now we make them for every casual get-together.
Ingredients
- Ground beef: 1/2 lb (225 g), cooked and seasoned
- Onion: 1/2 small, finely diced
- Garlic: 1 clove, minced
- Taco seasoning: 1 tablespoon, store-bought or homemade
- Salt: 1/4 teaspoon
- Black pepper: 1/4 teaspoon
- Water: 2 tablespoons
- Flour tortillas: 4 small, soft taco size
- Cheddar cheese: 1 cup (100 g), shredded
- Crunchy taco shells: 4
- Iceberg lettuce: 1 cup (60 g), shredded
- Monterey Jack or extra cheddar cheese: 1/2 cup (50 g), shredded
- Ranch dressing or chipotle mayo: 1/4 cup (60 ml)
- Tomato: 1 small, diced (optional)
Instructions
- Cook beef mixture:
- In a skillet over medium heat, cook the ground beef and onion until fully browned, about 5 minutes. Drain excess fat if needed.
- Season and simmer:
- Add garlic, taco seasoning, salt, pepper, and water. Simmer for 2–3 minutes until the beef is well seasoned and moist. Remove from heat.
- Melt cheese on tortilla:
- Heat a nonstick pan over medium. Place 1 flour tortilla in the pan, sprinkle with 1/4 cup cheddar cheese, and cover until cheese melts, 1–2 minutes.
- Press taco shell:
- Immediately press a crunchy taco shell onto the melted cheese so it adheres. Remove from the pan. Repeat with remaining tortillas, cheese, and shells.
- Fill tacos:
- Fill each taco shell with seasoned beef.
- Add toppings:
- Top with lettuce, Monterey Jack or extra cheddar, ranch dressing or chipotle mayo, and diced tomatoes if desired.
- Serve:
- Serve warm and enjoy!
Save My kids always ask for seconds when I make these for family taco nights. They love helping layer the cheese and pressing the shells together for that perfect crunch.
Required Tools
Large skillet, nonstick frying pan, spatula, knife, and cutting board
Allergen Information
Contains wheat (tortillas), milk (cheese, ranch), eggs (mayonnaise in ranch), and possible soy (taco shells or ranch)
Nutritional Information
Each taco has approx. 350 calories, 20 g fat, 28 g carbohydrates, and 16 g protein.
Save Enjoy these fresh and cheesy tacos hot for maximum crunch. They are sure to be a family favorite any night of the week!
Recipe FAQ
- → How do I prevent the cheese from sticking to the pan?
Use a nonstick frying pan and cook over medium heat. Sprinkle the cheese evenly over the tortilla and cover the pan briefly to allow the cheese to melt without burning.
- → Can I substitute ground beef with other proteins?
Yes, ground turkey or plant-based crumbles work well as alternatives to create a different but equally flavorful variation.
- → What type of cheese is best for melting on the tortillas?
Cheddar cheese melts nicely and creates a crisp layer when pressed with the crunchy shell, adding richness and texture to the flatbread.
- → How can I add extra heat to this dish?
Incorporate hot sauce or chopped jalapeños in the filling or sauces to introduce a spicy kick tailored to your preference.
- → What is the best way to assemble the crunchy tacos with cheesy flatbreads?
After melting cheese on the soft tortilla, immediately press the crunchy taco shell onto it so the cheese adheres, then fill with beef and toppings.