Tacos Dorados

These tacos dorados are crunchy pan-fried tacos stuffed with melty cheese and savory seasoned beef. They’re CRISPY and deceptively easy to make! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Mexican

Prep Time 1

Cook Time 9

Total Time 10

Servings taco dorados

Calories 174kcal

Author Arman Liew

Ingredients

1 pound ground beef lean or extra lean
1/2 large onion diced
3 tablespoons taco seasoning
1 1/2 cups shredded cheese * See notes
10 small corn tortillas
1 cup tomatoes diced
1 large avocado mashed
1/2 cup sour cream

Instructions

Add beef and onion to a large skillet and place it over medium high heat. Cook for 4-5 minutes, until the meat is no longer pink and the onions have softened. Add the taco seasoning and mix until combined.
Remove the meat mix off the heat. Place a heaping amount onto each taco. Add shredded cheese but do not close the tacos.
Clean the pan, add oil, and place it over medium heat. Once hot, place the prepared tortilla flat into the pan. Cook for 20-30 seconds, or until the tortillas are pliable. Carefully fold them in half.
Cook the tortillas for 1-2 minutes per side, until crispy and golden. Repeat the process until all the tacos are cooked.
Carefully lift one side of the taco up and fill with tomatoes, avocado, and sour cream.

Video

Notes

* I like using a Mexican cheese blend, but any cheese that melts well works.

TO STORE: The meat and tortillas should be stored separately in airtight containers in the refrigerator for up to five days. If you have leftover tacos, store them in the fridge for 3-4 days.

TO FREEZE: Let the meat filling cool to room temperature, then freeze in an airtight container for up to six months. Do not freeze the tortillas, as this will ruin their texture.

TO REHEAT: Place leftover tacos on a baking sheet and bake them in the oven at 175C/350F for 10 minutes or until crispy.

Nutrition