Description
Crispy rolled tacos filled with flavorful spiced ground beef, topped with a creamy chipotle crema and your favorite taco fixings.
Ingredients
Scale
- 2 lbs ground beef (80/20 blend recommended)
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely diced
- 1 jalapeño, seeded and minced (optional)
- 1 packet (1 oz) taco seasoning
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon dried oregano
- 1/4 cup beef broth or water
- 1 tablespoon apple cider vinegar
- 1 (15 oz) can diced tomatoes, undrained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 chipotle peppers in adobo sauce, minced (adjust to taste)
- 1 tablespoon adobo sauce (from the can of chipotle peppers)
- 1 tablespoon lime juice, freshly squeezed
- 1/4 teaspoon garlic powder
- Salt to taste
- 24 corn tortillas (6-inch size)
- Vegetable oil, for frying
- Shredded cheddar cheese, for topping (optional)
- Shredded lettuce, for topping (optional)
- Diced tomatoes, for topping (optional)
- Chopped cilantro, for garnish (optional)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chopped onion and cook until softened (5-7 minutes). Add minced garlic, diced bell pepper, and jalapeño (if using) and cook for 2-3 minutes until fragrant.
- Add ground beef and break it up with a spoon. Cook until browned, draining off any excess grease.
- Stir in taco seasoning, chili powder, cumin, smoked paprika, cayenne pepper (if using), and dried oregano. Cook for 1 minute, stirring constantly.
- Pour in beef broth or water, apple cider vinegar, and diced tomatoes (undrained). Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally.
- Stir in rinsed and drained black beans and corn. Cook for another 5-10 minutes, until heated through. Season with salt and pepper to taste.
- Remove from heat and let cool slightly.
- In a medium bowl, combine sour cream, mayonnaise, minced chipotle peppers, adobo sauce, lime juice, and garlic powder.
- Whisk until smooth and creamy.
- Season with salt to taste. Adjust chipotle peppers/adobo sauce for spice, or lime juice for tang.
- Cover and refrigerate for at least 30 minutes.
- Warm corn tortillas in a dry skillet or microwave until pliable.
- Place 2-3 tablespoons of beef filling in the center of each tortilla.
- Tightly roll each tortilla around the filling. Secure with a toothpick if needed.
- Pour about 1/2 inch of vegetable oil into a large skillet or Dutch oven. Heat over medium-high heat to 350°F (175°C).
- Carefully place rolled tacos into the hot oil, seam-side down. Fry in batches for 2-3 minutes per side, until golden brown and crispy.
- Remove with a slotted spoon and place on a wire rack lined with paper towels to drain.
- Remove toothpicks (if used).
- Arrange crispy tacos on a serving platter.
- Sprinkle with shredded cheddar cheese (optional) while hot.
- Drizzle with chipotle crema. Top with shredded lettuce, diced tomatoes, and chopped cilantro (optional). Serve immediately.
Notes
- Using an 80/20 ground beef blend provides the best flavor.
- Adjust the amount of jalapeño and cayenne pepper to your preferred spice level.
- Toasting the spices enhances their flavor.
- Simmering the beef filling allows the flavors to meld together.
- Warming the tortillas prevents them from cracking.
- Don’t overcrowd the skillet when frying the tacos.
- Draining the tacos on a wire rack helps them stay crispy.
- The chipotle crema can be made ahead of time.
- Serve tacos immediately for the best taste and texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes