Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / America's Test Kitchen Beef Tacos Recipe
    Lost? Site Map

    America's Test Kitchen Beef Tacos

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    DrGaellon's Note:

    Freshly fried taco shells and a packet-free spice mix make for much better tacos than you get from those kits. Stick with the 90% lean ground beef for this; anything fattier will be too wet and greasy. Video of this segment from ATK Season 6 can be seen at

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 4



    Units: US | Metric


    • 8 corn tortillas, 6-inch size
    • vegetable oil (for frying, about 3/4 cup)



    1. 1
      In a deep skillet, heat 3/4 c vegetable oil to 350°F Fry tortillas into traditional taco shape: hold tortilla in oil at 90 degrees for 30 seconds using an offset spatula to hold it under the surface. Turn over and hold the other side in the oil to set the U shape, leaving about a 2" gap, again using the offset spatula to hold the tortilla down in the oil. Fry until golden brown, about 1 minute. Turn back over and fry the first side until golden brown, about 30 seconds more.
    2. 2
      In a second skillet, heat 2 tsp vegetable oil over medium heat until shimmering. Add onion and saute until soft but not colored, 3-5 minutes. Add spices and garlic and saute about 1 minute until fragrant.
    3. 3
      Add beef. Cook, breaking up beef with the edge of a spoon and scraping the bottom of the pan, until no longer pink, about 5 minutes.
    4. 4
      Add chicken broth, tomato sauce, brown sugar and cider vinegar. Bring to a boil, then reduce to a simmer and cook until thick and almost dry, about 10 minutes. It should be slightly moist, but not sloppy-joe levels of sauce.
    5. 5
      Serve with the usual accoutrements: shredded iceberg lettuce, diced tomato (or pico de gallo), guacamole, shredded cheddar cheese, sour cream, salsa.

    Ratings & Reviews:


    Nutritional Facts for America's Test Kitchen Beef Tacos

    Serving Size: 1 (263 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 370.7
    Calories from Fat 144
    Total Fat 16.0 g
    Saturated Fat 5.3 g
    Cholesterol 73.7 mg
    Sodium 625.2 mg
    Total Carbohydrate 30.5 g
    Dietary Fiber 5.7 g
    Sugars 4.3 g
    Protein 27.5 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes