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30-Minute Crispy Beef Tacos with Chipotle Sauce 🌮
These are the tacos that turned taco night into the night Gabriella and Anthony actually race to the table. Seasoned beef goes into a tortilla with plenty of cheese, then the whole thing crisps in the pan until the cheese fuses into a golden, crackly shell. A quick smoky chipotle crema goes over the top, just spicy enough to keep it interesting. Thirty minutes start to finish, and never any leftovers.
Servings: 8 tacos
Calories: 292kcal
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Equipment
Ingredients
For the tacos
- 1 lb ground beef
- 1/2 tsp olive oil
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp salt
- 2 tsp tomato paste
- 1/2 cup water or broth
- 8 flour tortillas
- Chihuahua or Mexican style cheese
- Optional toppings: lettuce tomatoes, onions, cilantro, jalapeños, sour cream
For the chipotle sauce
- 1 cup sour cream or Greek yogurt
- 1/4 cup mayonnaise
- 3 chipotle peppers in adobo sauce plus 2 tbsp of the adobo sauce
- 2 tbsp fresh lime juice
- 1 garlic clove
- 1 tsp salt
Instructions
- Make the chipotle sauce: To a blender or food processor, add all the chipotle sauce ingredients and blend until smooth. Set aside in the refrigerator.
- Make the tacos: To a large skillet, add the olive oil and heat on medium. Add the ground beef and cook until browned. Once browned, add the chili powder, cumin, paprika, garlic powder, oregano and salt and mix. Add the tomato paste, then the water/broth. Stir and cook over medium-low heat until thickened (about 5 minutes).
- Assemble: Add cheese, ground beef and chipotle sauce to a tortilla. Spray a frying pan with nonstick cooking spray and heat the tortillas on each side for 2-3 minutes, until crispy and the cheese is melted inside. Top as desired and enjoy!
Nutrition
Calories: 292kcal | Carbohydrates: 16g | Protein: 13g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 761mg | Potassium: 237mg | Fiber: 2g | Sugar: 1g | Vitamin A: 307IU | Vitamin C: 0.5mg | Calcium: 65mg | Iron: 3mg
Tried this recipe?Let us know how it was!
Tips for Making This Recipe
- Press the filled tortilla into the hot pan and let the cheese crisp before flipping.
- Build your own taco seasoning from the pantry (cumin, chili powder, paprika, garlic, oregano) for fresher flavor.
- Cook the beef until the liquid mostly evaporates so the tacos do not get soggy.
- Blend the chipotle sauce ahead. It keeps for a few days and only gets better.
- Use Chihuahua or another good melting cheese for that crisp, lacy edge.
Frequently Asked Questions
How spicy is the chipotle sauce?
Mild-to-medium. Start with one pepper and add more adobo for extra heat.
Can I bake these instead of pan-frying?
Yes. Bake at 425F until crisp, though the pan gives the best cheese crust.
What toppings go well?
Shredded lettuce, diced tomato, and a squeeze of lime keep it bright against the rich beef.
Can I make the beef ahead?
Absolutely. Cook it earlier, then assemble and crisp the tacos just before serving.
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