On Monday, I ranted about not ever being able to find a good crispy taco on the East Coast of the United States. Though I can’t find one in a restaurant, here’s my favorite homemade crispy taco recipe; this one for chili tacos.
3 tbsp Jack’s Mexican Seasoning
1 tsp olive oil
1 large onion, chopped
4 medium garlic cloves, minced
12 oz uncooked lean ground beef (7% fat)
12 oz canned tomato sauce
1 can red kidney beans, rinsed and drained
Chopped chipotle pepper, diced (optional, for spicier tacos)
10 Old El Paso Stand-n-Stuff taco shells (or equivalent)
Shredded Mexican cheese (optional)
6 tbsp reduced-fat sour cream
6 tbsp cilantro (optional)
Toast Mexican seasoning in a large skillet over medium heat for about 15 seconds. Immediately add oil to skillet; mix and heat until it covers, about 1 minute. Add onion and sauté until tender, about 3 minutes. Add garlic and continue to sauté, about 3 minutes. Add beef and cook until cooked through, about 5 minutes, breaking up with a spoon as it cooks until the beef is in tiny pieces. Add tomato sauce, beans and pepper (if using); cook 5-7 minutes more until thickened.
Meanwhile preheat your oven to 350 degrees. Place your taco shells on a greased surface (usually a cookie sheet with foil, sprayed with olive oil cooking spray). If using the Stand-n-Stuff tacos, stand them straight up for even heating. If you’d like (and I do like), lightly cover the bottom of the shells with the shredded Mexican cheese. Insert into the oven until they turn lightly brown and/or start to sizzle and/or the cheese melts. Really – about five minutes or so, but don’t let them burn.
To assemble, fill each taco shell with roughly 1/4 cup of beef mixture; top each with 1/2 tablespoon of sour cream and 1/2 teaspoon of cilantro.