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Crispy potatoes and a creamy garlic Parmesan sauce are one of my favorite combinations, and this recipe brings both together in the easiest way. I cook the potatoes in a single skillet until theyre golden brown, crisp on the outside, and perfectly tender inside no oven required. Its a method I rely on when I want a hearty side dish that also frees up the oven for something bigger, like an Easter baked ham or prime rib roast.READ MORE...

Crispy Beef Tacos are filled with seasoned ground beef and loads of gooey cheese stuffed inside crispy flour tortillas that can be drizzled with an (optional) cilantro lime sauce!A Fun Flavorful Twist On Tacos!These Crispy Beef Tacos are so stinking good! Theyre one of those meals that instantly wins everyone over. Golden, crunchy on the outside and cheesy on the inside. These Beef Tacos are easy enough for weeknights yet different enough to feel a little special, especially when served with that creamy cilantro lime sauce. Once you try them this way, regular tacos just dont hit the same!Frequently Asked Questions: Do I have to use the cilantro lime sauce? Nope! You dont necessarily need the crema. The crema sauce really adds a ridiculous amount of flavor that I love. If you want a store-bought option, many stores carry some version of it. I know Costco (not a paid affiliate link) has a good option to try out. What to serve with Crispy Beef Tacos? These beef tacos are great with some Refried Beans, Mexican Rice, and would be great with my Taco Rice (with or wihtout the meat). You also cant go wrong with some chips and Queso, chips and guac, or chips and salsa. Can I add other things to the tacos? If you want, you can peel these open after cooking and add in additional toppings like lettuce, tomato, etc. Can I bake these instead of frying them? Yes, you can pop these in the oven at 400F and bake for 6-10 minutes or until golden brown. Make sure you add oil to the baking sheet.They wont turn out exactly the same but it will work. Can I make these ahead of time? Yes, you can definitely prep everything, then heat your skillet with oil and cook the tacos before serving. How do I store leftovers? You can keep the leftovers in the fridge for up to three days. They will get a little soggy, but you can reheat them in the oven, or even the air fryer. Place a piece of parchment paper between the tacos to prevent them from sticking together. Ingredients Needed: (See Recipe Card Below For The Full Recipe) cilantro Try to find the freshest you can find. If you do not like cilantro, you can always replace it with fresh parsley.ground beef I try to go with lean ground beef. But, I know beef can be pricey, so if you need to opt for a fattier option, just drain any excess fat.sour cream the sour cream is your base for the sauce; you can use full-fat or low-fat. You can also replace the sour cream with two avocados or even mayonnaise.lime make sure you use fresh and not store-bought. The store bought lime juice can be really strongly acidic and you dont get a good lime flavor so use fresh squeezed here.ground cumin cumin can really overpower other flavors so I dont use a lot here. If you are sensitive to the flavor, start with a little and add more to taste.yellow onion if you dont like onion, just leave it out.garlic if you dont have fresh garlic on hand, you can always use jarred garlic.salsa you can use any brand of salsa you like. If you have some Homemade Salsa, thats always an option too. I really like Herdez salsa but I many times I just go with what was on sale. taco seasoning I used a low sodium taco seasoning here. Use what you prefer or go with a Homemade Taco Seasoning is a good option too.tomato paste it adds a bit of richness to the tacos and gives them more depth. flour tortillas you can use corn tortillas, but we really prefer the flour tortillas as they fry easier and crisp up really well. I used about a 6-inch round tortilla (the package says small fajita size.) mozzarella and provolone cheese mix you can use any cheese that you like. These are our favorites for this recipe as they work so well together with the beef. I think queso Oaxaca or an asadero cheese would work wonderful as well. How To Make Crispy Beef Tacos:To make the cilantro lime sauce, add all the ingredients to a blender. Pulse until fully emulsified for a smooth sauce. Cover and refrigerate until ready to serve.To a skillet, add the ground beef and onion. Over medium heat, cook and crumble until fully cooked and the onion is soft. Drain any excess grease and place back into the skillet.To the skillet, you add the tomato paste and minced garlic. Stir for 1 minute.Then add in the salsa, water, and taco seasoning. Stir for 2 to 3 minutes. Set aside.To a separate heated skillet or griddle over medium heat, add a Tablespoon of oil at a time as you cook up the tacos. To one of the tortillas, add cup of the beef and a heaping cup of shredded cheese. Place the taco shell onto the skillet or griddle. Cook for 3-4 minutes until golden brown. Fold the shell to create the taco and cook until cheese has melted. Transfer to a serving dish. Continue with the rest of the tacos (adding more oil as you go.)Optional: sprinkle fresh cilantro on top and serve with the cilantro lime sauce.CRAVING MORE RECIPES?Crock Pot Birria TacosCrock Pot Buffalo Chicken TacosNavajo TacosTaco PotatoesTaco PizzaTaco Rice PrintCrispy Beef TacosCrispy tortillas with a gooey cheesy inside with beef.Course Dinner, Lunch, Main CourseCuisine AmericanPrep Time 20 minutes minutesCook Time 20 minutes minutesTotal Time 40 minutes minutesServings 8Calories 391kcalAuthor Brandie SkibinskiIngredientsCilantro Lime Sauce cup cilantro, roughly chopped cup sour cream1 lime juiced1 garlic clove, minced teaspoon ground cumin teaspoon salt (I use kosher salt)For the tacos:1 pound ground beef (I used lean ground beef) cup chopped yellow onion2 Tablespoons tomato paste3 garlic cloves, minced cup salsa cup water1 ounce packet taco seasoning (I used low sodium)8 (6-inch) flour tortillas (fajita size)3 cups shredded mozzarella and provolone cheese mix- cup oil (divided use)InstructionsFor the sauce: To make the cilantro lime sauce, add cup cilantro, roughly chopped, cup sour cream, 1 lime juiced, 1 garlic clove, minced, teaspoon ground cumin and teaspoon salt to a blender. Pulse until fully emulsified for a smooth sauce. Cover and refrigerate until ready to serve. For the tacos:To a skillet, add 1 pound ground beef and cup chopped yellow onion. Over medium heat, cook and crumble until fully cooked and the onion is soft. Drain any excess grease and place back into the skillet. To the skillet, add 2 Tablespoons tomato paste and 3 garlic cloves, minced. Stir for 1 minute. Then add cup salsa, cup water and 1 ounce packet taco seasoning. Stir for 2 to 3 minutes. Turn off heat. To a separate heated skillet or griddle over medium heat, add a Tablespoon of oil at a time as you cook up the tacos.To one of the flour tortillas, add cup of the beef mixture and a heaping cup of shredded mozzarella and provolone cheese mix. Place the taco shell onto the skillet or griddle. Cook for 3-4 minutes until golden brown. Fold the shell to create the taco and cook until cheese has melted. Transfer to a serving dish. Continue with the rest of the tacos (adding more oil as you go.) Serve with the cilantro lime sauce. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 391kcal | Carbohydrates: 23g | Protein: 25g | Fat: 22g | Sodium: 1100mg | Fiber: 2g | Sugar: 5g

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