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.
Tacos
Crunchy tacos may not be authentic, but they are our favorite. There’s something about that crunch.
Servings 6 -8
Calories 807kcal
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.
Nutrition
Calories: 807kcal | Carbohydrates: 30g | Protein: 39g | Fat: 59g | Saturated Fat: 23g | Trans Fat: 2g | Cholesterol: 147mg | Sodium: 587mg | Potassium: 1029mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1294IU | Vitamin C: 17mg | Calcium: 348mg | Iron: 5mg
Nutritional values are approximate.