Smashed Beef Tacos
Smashed beef tacos with raw seasoned ground beef spread paper-thin on corn tortillas and fried until golden and crispy. The beef cooks in the tortilla, creating ultra-crunchy tacos dorados with mild, kid-friendly flavor.
Servings: 24 tacos
Calories: 602kcal
Equipment
- Skillet
- Metal Tongs
Ingredients
- 1 lb. ground beef or ground sirloin
- 30 White corn tortillas 6-inch size
- Vegetable oil for frying
Seasonings
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
Instructions
- Season the raw beef: In a mixing bowl, combine ground beef with garlic powder, onion powder, salt, and black pepper. Mix by hand until spices are evenly distributed throughout the meat.
- Smash beef onto tortillas: Place about 1-1/2 teaspoons of raw seasoned beef on one half of a white corn tortilla. Using the back of a spoon, spread the beef as thin as possible - aim for about 1/8 inch thickness. The thinner the beef, the crispier your taco. Prep all tortillas with beef before you start frying.
- Heat the oil: Pour about 1/2 inch of vegetable oil into a large skillet. Heat over medium heat until oil shimmers. Test by dropping in a small piece of tortilla - it should sizzle immediately.
- Fry the tacos: Place one tortilla flat in hot oil, beef side down. Let it fry for 1 full minute without moving it - this allows beef to start cooking and bond to the tortilla. Using tongs, fold tortilla in half. Continue frying, flipping every 30-45 seconds, until both sides are golden brown and beef is cooked through, about 2-3 minutes total.
- Drain and repeat: Remove taco with tongs and place on paper towels to drain excess oil. Repeat with remaining tortillas. You can fry 3-4 tacos at once if your skillet is large enough.
- Add toppings and serve: Open each crispy taco and fill with shredded cheese, pico de gallo, sour cream, or your favorite toppings. Serve immediately while hot and crunchy.
Notes
Makes: 24-30 tacos (Varies based on the size of the corn tortillas and meat thickness)
Reheating: Use a dry skillet over medium heat for 2-3 minutes per side. Don't microwave.
Nutrition
Serving: 4tacos | Calories: 602kcal