You'll Make This ​Tex-Mex Saucy Crispy Tacos Recipe Over & Over Again by Donna John

A video came through my feed of a woman making a recipe for homemade tacos that her dad used to make for her. After watching the interesting way her dad prepared tacos, I had to try them. This saucy crispy tacos recipe uses an interesting ingredient and an interesting cooking method that does take a bit of time compared to my normal tacos, but was so worth it. These ground beef tacos are delicious!

To make this easy pan-fried Tex-Mex tacos recipe you will need the following gluten-free ingredients from your fridge, pantry and spice rack: ground beef, an onion, fresh garlic, two cans of stewed tomatoes (the interesting secret ingredient), tomato-chicken bouillon granules, ground cumin, chili powder, a can or bottle of your favorite beer, corn tortillas and vegetable oil for frying. Plus, whatever taco toppings you enjoy.

The high-fiber and high-protein taco filling is made by simmering the ground beef in the tomato juice from the cans of stewed tomatoes and beer. The tomato juice adds just a touch of sweetness to the ground beef taco filling, and the tomatoes are a delicious soft texture element and flavor addition to the finished tacos. This foodie loved this Mexican recipe! Plus we got the health benefits of protein and the health benefits of fiber in every tasty bite.

Serve the crispy tacos for dinner with your favorite Mexican side dishes. I served mine with guacamole and fresh pico de gallo.

Cuisine: Mexican / American / Tex-Mex
Prep Time: 10 minutes
Cook Time: 1 hour and 10 minutes
Total Time: 1 hour and 20 minutes
Servings: 4

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 29 ounces (2 cans) stewed tomatoes
• 1 tablespoon tomato chicken bouillon
• 1 teaspoon ground cumin
• 1 tablespoon chili powder
• 1/2 can or bottle of beer
• 6 corn tortillas
• vegetable oil, for frying

Optional Toppings

• avocado or guacamole
• sour cream
• cheese, shredded
• lettuce
• stewed tomatoes, chopped (from the cans)
• fresh cilantro
• salsa
• pico de gallo

Here’s how to make it:

1. Put a mesh strainer over a bowl or glass measuring cup. Pour the tomatoes into the strainer and let all the juice drip down into the bowl. (Use a spoon to stir the tomatoes to help the juice go through the strainer.) Set aside.
   
2. Cook the ground beef and onion in a skillet until meat is cooked through, about 4 minutes. Add the garlic and cook 30 seconds.
   
3. Add the tomato bouillon, chili powder and cumin. Stir.
   
4. Pour in the beer and reserved tomato juice.
   
5. Bring to a simmer.
   
6. Reduce the heat to low and cook, covered, for 30 minutes.
   
7. Uncover and continue to cook, stirring occasionally, another 30 minutes.
   
8. Heat about 1/4 inch of oil in a skillet over medium-high heat. Fill a corn tortilla with some of the meat mixture. (If you prefer, use flour tortillas. Depending on how much meat you put into the tortilla, you may get more than six tacos. I stuffed mine pretty full.)
   
9. Carefully place the bottom of the filled corn tortilla into the oil and hold for 10 seconds.
   
10. Gently lay the taco down into the oil and cook until golden brown on the bottom, about 30 seconds.
    
11. Carefully flip the taco over and cook 30 seconds more. Either remove to a plate or place the cooked tacos on a baking dish and keep warm in the oven while you continue frying the rest of the tacos.
    
12. Open the tacos and stuff with your desired fillings, using some of the reserved tomatoes as a filling.
    

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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