Description
These Crispy Cheesy Beef Tacos feature seasoned ground beef with paprika and garlic, topped with melted mozzarella and served with cilantro lime crema and fresh pico de gallo. Perfect for busy weeknights, casual entertaining, or whenever you crave restaurant-quality tacos at home.
Ingredients
Scale
- 1 pound ground beef, 80/20 blend works best for flavor
- 1 tablespoon vegetable oil, or canola oil
- 1 onion, finely chopped
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1.5 tablespoons tomato paste
- 0.5 cup water
- Salt and black pepper, to taste
- 0.5 cup sour cream, for cilantro lime crema
- 1 handful fresh cilantro, roughly chopped
- 1 jalapeño, seeded for less heat or keep seeds for spice
- 1 clove garlic
- 1.5 tablespoons olive oil, for the crema
- 1 lime, juice divided between crema and pico
- 2-3 tomatoes, diced for pico de gallo
- 0.5 onion, finely chopped for pico
- 1.5 tablespoons fresh cilantro, chopped for pico
- 12 small flour or corn tortillas
- 1.5-2 cups shredded mozzarella cheese
- Oil for frying, vegetable or canola oil
Instructions
- Heat the oil: In a large skillet over medium heat, warm 1 tablespoon of oil for about 1 minute until it shimmers.
- Cook the onion: Add the finely chopped onion and sauté for 3 to 4 minutes until it becomes slightly soft and fragrant.
- Brown the beef: Add the ground beef, breaking it apart with a spoon as it cooks, about 5 to 7 minutes until no pink remains and the beef is evenly browned.
- Season: Sprinkle salt, pepper, paprika, and garlic powder over the beef, stirring well to coat evenly.
- Build the sauce: Stir in 1.5 tablespoons tomato paste, mixing thoroughly for 1 to 2 minutes, then pour in 0.5 cup water and simmer for 8 to 10 minutes until the mixture becomes thick and saucy with deep color and flavor, then set aside.
- Make the crema: In a blender, add 0.5 cup sour cream, 1 handful cilantro, 1 jalapeño, 1 garlic clove, salt to taste, 1.5 tablespoons olive oil, and juice from half the lime.
- Blend smooth: Blend on high speed for 30 to 45 seconds until completely smooth and creamy with no chunks, adjusting salt as needed.
- Make the pico: In a medium bowl, combine diced tomatoes, 0.5 finely chopped onion, 1.5 tablespoons chopped cilantro, juice from the remaining lime, and salt to taste, then stir well and set aside.
- Layer the tortilla: Take a small tortilla and lay it flat, then sprinkle a thin layer of shredded mozzarella over the entire surface.
- Add the beef: Spoon 2 to 3 tablespoons of seasoned beef down the center of the tortilla, then top with another small handful of mozzarella cheese.
- Fold and fry: Fold the tortilla in half gently to enclose the filling, then carefully place it in a skillet with about 0.5 inch of hot oil over medium-high heat.
- Cook until crispy: Fry for 2 to 3 minutes on each side until the tortilla is golden brown and crispy, the cheese is melted and slightly oozing from the edges, and everything is perfectly golden, then transfer to a paper towel-lined plate.
- Serve: Top warm tacos with a generous dollop of cilantro lime crema and a generous spoonful of fresh pico de gallo on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes