Crispy Chipotle Ground Beef Tacos
This Crispy Chipotle Ground Beef Tacos recipe is seriously delicious and are the perfect combo of meaty, cheesy and spicy!
How to Make Crispy Chipotle Beef Tacos
This recipe for Crispy Chipotle Ground Beef Tacos is irresistibly delicious and so easy make. Made with flour tortillas stuffed with a spicy chipotle beef and mozzarella cheese filling and pan fried until crispy and golden brown, these tacos are a 10 out 10! To balance out the richness of these tacos, I served the tacos with a side of homemade Homemade Chipotle Crema Sauce and Pico de Gallo. To make this recipe, you will need the key ingredients shared below.
Key Ingredients
- Ground Beef
- Flour Tortillas
- Mozzarella or Preferred Cheese
- Chipotle Peppers in Sauce
- Onion
- Taco Seasoning
- Salt
- Avocado or Preferred Oil
(See recipe card below for the exact measurements for listed ingredients.)
Preparation
- Make Beef Filling – heat some oil in a large skillet over medium heat. Add in the onions and cook until softened, about 2-3 minutes. Add in the beef. Use a large spoon to break up the beef and cook until it is mostly browned. Mix in the finely chopped chipotle peppers, chipotle pepper sauce and the taco seasoning. Cook beef mixture while stirring intermittently until the beef is fully cooked through and most of the cooking liquid has evaporated, about 4-5 minutes. Taste the filling and season with salt, if needed. Remove from heat and set aside to cool.
- Assemble Tacos – on a clean work surface, place down a tortilla. On the top half of the tortilla, add some mozzarella cheese, about 2 tablespoons. Spoon over a portion of the beef filling and top with some more cheese (about 2 tablespoons). Fold the bottom half of the tortilla over the filling and gently press down to seal. Transfer to a large baking sheet and repeat with remaining beef filling, cheese and tortillas for a total of (8) tacos.
- Fry tacos – heat up some oil (about 3-4 tablespoons) in a large skillet over medium heat. In batches of 1 to 2 tacos, pan fry the tacos, about 1 minute per side, until golden brown. Transfer to a wire cooling rack placed over a baking sheet. If needed, add additional oil in between frying the batches of tacos to ensure that you get nicely golden brown and crispy tacos.
- Serve – tacos immediately while still hot and crispy with sauce of choice. I served tacos with this Homemade Chipotle Crema Sauce and Pico de Gallo.
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Crispy Chipotle Ground Beef Tacos
Ingredients
- 1 pound 90/10 ground beef
- 1/2 medium onion, finely chopped, about 1/2 cup
- 2 tablespoons taco seasoning
- 2 chipotle peppers, finely chopped, about 1 heaping tablespoon
- 2 to 3 tablespoons chipotle pepper sauce, adjust to taste
- salt to taste, as needed
- 8 6 inch taco size flour tortillas
- 2 cups mozzarella cheese shredded
- avocado or vegetable oil
- fresh cilantro, finely chopped, garnish
Instructions
- Heat some oil (about 1 tablespoon) in a large skillet over medium heat. Add in the onions and cook until softened, about 2-3 minutes.
- Next, add in the beef. Use a large spoon to break up the beef and cook until most of the beef is browned, about 4-5 minutes.
- Mix in the finely chopped chipotle peppers, chipotle pepper sauce and the taco seasoning. Cook beef mixture while stirring intermittently until the beef is fully cooked through and most of the cooking liquid has evaporated, about 4-5 minutes. Taste the filling and season with salt, if needed.
- Remove the pan from the heat and set aside to cool the beef filling before assembling tacos.
- On a clean work surface, place down a tortilla. On the top half of the tortilla, add some mozzarella cheese (about 2 tablespoons). Spoon over a portion of the cooled beef filling and top with some more cheese (about 2 tablespoons). Fold the bottom half of the tortilla over the filling and gently press down to seal.
- Transfer assembled taco to a large baking sheet and repeat with remaining beef filling, cheese and tortillas for a total of (8) tacos.
- Heat up some oil (about 3-4 tablespoons) in a large skillet over medium heat. In batches, pan fry the tacos, about 1 minute per side, or until golden brown. Transfer to a wire cooling rack placed over a baking sheet. If needed, add a little more oil in between frying the batches of tacos to ensure that you get nicely golden brown and crispy tacos.
- Garnish tacos with fresh cilantro (optional) and serve immediately while still hot and crispy with your favorite sauce. Enjoy!
Notes
- I served Crispy Chipotle Beef Tacos with this Homemade Chipotle Crema Sauce and Pico de Gallo.
