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Crunchy tacos may not be authentic, but they are our favorite. There’s something about that crunch.

These tacos disappear fast. If you’re making them for a crowd, set up a ‘taco bar’ with several toppings available.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts

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3 from 1 vote

Tacos

Crunchy tacos may not be authentic, but they are our favorite. There’s something about that crunch.

Course Main

Cuisine American

Keyword tacos

Prep Time 15

Cook Time 1

Total Time 1 15

Servings -8

Calories 807kcal

Author Mike

Ingredients

2 pounds ground beef
5-6 tablespoons taco seasoning or two packets store-bought
15 Stand-n-Stuff taco shells

For the toppings (or add your own)

1 cup Southwestern sauce
1 cup taco sauce
¼ head iceberg lettuce shredded
2 cups sharp cheddar cheese shredded
½ medium white onion chopped
2 avocados chopped
2 large tomatoes chopped

Instructions

Brown beef in a large skillet. Drain most of the drippings. Add the taco seasoning and combine well. Reduce heat. Add 1/4 cup of water and simmer, uncovered, for 1 hour or until tender.
Heat taco shells per package instructions.
Serve with toppings.