Beef Tacos

READY IN: 35mins
Recipe by Shelly Goodman Wrig

It's funny that we get so creative in the kitchen, we forget to post the basic ones for those just starting out in the kitchen. I really don't mess around with tacos, my husband's favorite.

Top Review by Loves2Teach

I made these tonight- wow they were good! Ended up baking the shells instead of frying because I had less oil then I thought. Also added 2 cloves of garlic to the food processor. Never thought to do that to onions for tacos. Also had to drain the beef and add a bit more seasoning to them. Thanks for sharing!

Ingredients Nutrition


  1. Coat a frying pan with 1 Tbsp olive oil.
  2. Use a food processor or blender to make the onions into a paste and add to hot frying pan.
  3. Sauté onion for a minute or so and then add the ground sirloin, cumin & cayenne pepper.
  4. Once browned, add salt and pepper to taste.
  5. Meanwhile prepare the condiments; grate the cheeses (I use the finer grade); cut the avacado, tomatoes & lettuce.
  6. Once you have everything else ready, cook the shell.
  7. Heat the 2 cups (or more, making sure that the shell will be completely submerged) of cooking oil (I use Wesson) in a frying pan.
  8. To test whether it's hot enough, tear a small piece off the shell and toss in the pan; if it sizzles it's ready.
  9. Corn shells cook fast, so once you get the shell in the oil, use tongs to shape it into a taco shape; never leave your tacos in oil unattended!
  10. Once you get it to your desired taste, let set upside down to drain off the grease.
  11. Fill tacos with meat and then head over to your taco bar!
  12. Add black olives or even green olives and a dollop of sour cream if you like.
  13. You can also serve beans and rice as side dishes; my husband likes tacos just by themselves.

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