Crispy Ground Beef Tacos

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  80/20 Ground Beef(454g)

  Standard ground beef. Drain fat thoroughly after cooking to reduce calories.

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  Taco Seasoning, Packet (E.G. Old El Paso)(30g)

  Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.

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  Vegetable oil
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  Flour Tortillas
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  Lettuce, Iceberg
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  Cheddar Cheese
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  Sour Cream

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  Cilantro, Fresh
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  Pico De Gallo, Fresh
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  Salsa, (Optional)

Instructions

1. 1Place the ground beef in a large skillet over medium-high heat. Cook, breaking it up with a wooden spoon, for 8–10 minutes until browned and no longer pink, then drain excess fat if needed.
2. 2Add the taco seasoning packet and 1 tablespoon water to the beef. Stir constantly over medium-high heat for 2–3 minutes until the mixture thickens and becomes bubbly, then remove from heat.
3. 3Pour ¼-inch of vegetable oil into a medium skillet and heat over medium heat for 2–3 minutes until the oil shimmers and moves easily when you tilt the pan.
4. 4Working with one flour tortilla at a time, carefully lay it into the hot oil and cook undisturbed for 1–2 minutes until golden brown and crispy on the bottom, then flip and cook the other side for 1 minute until golden brown. Transfer to a paper-towel lined plate and repeat with remaining tortillas, adding more oil as needed.
5. 5Lay each crispy tortilla on a clean work surface and divide the seasoned beef evenly among all tortillas (roughly 2–3 tablespoons per tortilla).
6. 6Top each taco with iceberg lettuce, shredded sharp cheddar, sour cream, fresh cilantro, and fresh pico de gallo in your desired amounts.
7. 7Divide the assembled tacos evenly into 4 portions (1 taco per serving for immediate eating, or wrap in foil and store in airtight containers for meal prep).