So I think I have about 10 different taco recipes. But my friend, Joy, said I needed to try this one so I did.
It was amazing.
When I was a kid my mom used to fry tortilla shells into hard taco shells and she had this contraption that she put them into and as a kid I don’t remember thinking they were all that amazing but now that I try it again and I don’t think I could ever go back to buying the hard shells again. These were SO good and SO easy.
Tacos with Deep Fried Shells
Prep time
Cook time
Total time
Recipe By: Megan
Recipe type: Dinner
Serves: 6
Ingredients
For the tacos:- 2½ lbs lean ground beef or ground chicken
- 3 cups taco sauce (recipe below)
- ½ teaspoon salt, or as needed
- ¼ teaspoon freshly ground black pepper
- 1 cup cooked black beans, drained
- 1 medium head lettuce, shredded
- 8 tortilla bowls (I have recently discovered the tortillas at Costco that are not pre-cooked - u-mazing! they are in the refrigerated section. If you don't have access to something like that and don't feel like making them you can totally just use the precooked ones from the store)
- 1 cup salsa fresca
- ½ cup sour cream
- 2 cups shredded cheddar or jack cheese
- 20 pitted black olives
- ½ cup green onions cut thin on the bias
For the taco sauce: - ¼ cup canola oil
- ½ cup minced onions
- 3 cloves garlic, minced
- 1 4oz can diced green chilis
- 1 tablespoon oregano
- ¼ teaspoon garlic powder
- pinch of ground coriander
- pinch of ground cloves
- 1½ cup tomato sauce
- 2 cups chicken broth
Preparation Instructions
- To make the tortilla bowls you will need to put about 4” of oil into a large dutch oven or stock pot, heat to about 350º.
- Once hot, carefully drop a tortilla into the oil and push it down with a ladle. The oil will sputter quite a bit so wear a glove and stand back a bit.
- Fry until golden brown, about 30 seconds or so. Set aside on paper towels to drain.
- In a medium skillet make the taco sauce, heat the oil and add the onions, saute until soft.
- Add the garlic and then the spices and sauté for another minute or so. Add the tomato sauce and broth and simmer until thick and well flavored, about 20 minutes.
- Meanwhile, in a large skillet over medium high heat, cook the meat, chopping as you go to break up the chunks. Once it’s cooked through and no more pink remains.
- Remove the extra fat from the meat and pour in the taco sauce, toss to coat.
- Heat the beans over low heat just until warm.
- To serve, place a tortilla bowl on a plate and layer lettuce, beans, meat mixture, tomato, onion, salsa, sour cream, cheese, olives and green onions.
TO MAKE THIS A FREEZER MEAL - Simply make the meat with all the spices and then stick it in a freezer bag and freeze it.
- To thaw, it works great to stick the bag in a pot of boiling water until heated through.
Thanks: Breakfast and Brunches from the Culinary Institute of America
is a self taught home cook who enjoys cooking healthy and simple foods and delectable desserts for her husband and kids and the frequent last-minute dinner guests her husband shows up with.
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