Terrific Tacos

Ready in 45 minutes
3 review(s) averaging 4.5. 100% would make again

Top-ranked recipe named "Terrific Tacos"

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These tacos are a family favorite of ours! We usually remove the seeds from the jalapeno, but feel free to leave the seeds in if you like it really hot.

You can also make your own taco shells as instructed in the recipe or feel free to use commercial pre-made corn taco shells.

"Very nice, toned down the spice for the kids, but still very tasty. Thanks for posting"

- Sparred


Are you making this? 
2 tablespoons Corn oil
1 medium onion; chopped (1 cup)
2 cloves garlic; chopped
2 jalapeno pepper; stemmed, seeded and minced
1 1/2 tablespoons Chili Powder
1 teaspoon Ground cumin
Kosher; salt
4 whole peeled canned tomatoes; chopped and about 1/4 cup of their juices
1 pound lean ground sirloin beef
1/3 cup Chicken broth
1/4 cup fresh cilantro leaves; roughly chopped
Oil,; for frying
Dozen; 5-inch corn tortillas
1/4 head romaine or iceberg; thinly sliced
3 ripe medium tomatoes; cored and diced
1 to 2 Hass avocados; diced
1 1/2 cups shredded cheddar or Monterey jack cheese
Sour; cream

Original recipe makes 6 Servings



Put the oil, onions, garlic, and spices in a medium skillet, season with salt and cook over medium to medium-low heat, stirring occasionally until tender, about 10 minutes. Increase the heat to medium-high, add the tomatoes, and their juices and boil to thicken, about 2 minutes. Stir in the beef and chicken broth, adjust the heat so the mixture simmers and cook until the beef is cooked through and the mixture thickens, about 15 minutes. Stir in cilantro, taste, and season with salt and pepper as desired. Transfer to a serving bowl and cover.

To make the taco shells: Pour enough frying oil into a small skillet so its about 3/4 of an inch deep; heat over medium to medium-high. Holding 1 edge of a tortilla with tongs, lay the other half in the oil, keeping it flat with a spatula. Cook until crisp, 30 second to 1 minute. Flip the tortilla over and repeat with the other half, holding the first side of the tortilla at an angle to make an open shell, cook for about 1 minute more. Transfer to a paper towel-lined plate to drain.

Put the fixings and meat in individual bowls and the taco shells on a platter. Serve encouraging your diners to build their own tacos, with meat in the shell with fixings on top.


Added on Award Medal
Calories Per Serving: 292 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Recipe Links

"A variation on this recipe  " stevemur stevemur

"Personally, I prefer making it this way  Rick Bayless stole the show with these delicacies on Top Chef Masters Episode 3. This is the recipe he shared!" Firebyrd Firebyrd

"A variation on this recipe  Here is my favorite recipe for tacos with potatoes. Its pretty easy. Where I live tacos are often made like this, I know because I watched the guy at the taco stand make it for me!" Firebyrd Firebyrd

"A variation on this recipe  These are a nice alternative to the regular ole taco night." Firebyrd Firebyrd

"A variation on this recipe  Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your guests will swim back for seconds!" Firebyrd Firebyrd

"A variation on this recipe  Adapted from Chef Rick Bayless, Frontera Grill, Chicago -- The taco is a favorite Mexican comfort food. The filling in this version features versatile potatoes along with spicy chorizo sausage. A winning combination!" Firebyrd Firebyrd

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Very nice, toned down the spice for the kids, but still very tasty. Thanks for posting
Sparred 1 year ago

[I made edits to this recipe.]
CookingPassion 4 years ago

[I posted this recipe.]
CookingPassion 4 years ago

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