Tacos

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.

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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 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6 -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.

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.