Recipe by @ngdarlen
Kid pleaser! I only knew of one place that sold these, and since I no longer live in the area, I was forced to make them myself.
Top Review by Sandy Toes
We love bun tacos and made them for dinner tonight. 5 stars with minor modifications. Use your own seasoning, and DO add water (¾ cup) with the seasoning, then simmer for about 15 minutes, continuing to break up the meat to get a fine texture. Don't toast the buns, steam them instead. Wrap 2 buns in a wet (squeeze out as much water as you can) paper towel and zap them for 15-20 seconds in the microwave. These 2 things make all the difference! I also agree with the reviewer who likes to use her own taco seasoning, homemade just tastes better. I assemble them as follows: meat, cheese, sauce, lettuce and lastly, tomato (if using). We like them just as well with and without tomatoes. Made this way, they're exactly like the Bell Beefer from Taco Bell and the Bun Taco from Del Taco that I grew up eating in SoCal in the 70's. So good, way better than an ordinary beef taco!
- 1 lb ground chuck
- 1 medium onion, minced
- 1 (1 1/4 ounce) envelope taco seasoning, if using zaar recipe, then the equivalent, 1/4 cup
- 1 cup shredded lettuce
- 1 cup shredded cheddar cheese
- 1 large tomatoes, thinly sliced
- taco sauce (not picante, but the smooth sauce)
- 6 hamburger buns
Directions See How It's Made
- Brown ground chuck and onions in skillet on medium high till meat is no longer pink.
- Add taco seasoning (do not add water to mix) and toss with the meat to coat, cooking for about 5 more minutes.
- Lightly butter the inside of the buns and toast in skillet or under broiler till nice and brown.
- Spread the taco sauce on the inside of each bun, add taco meat, shredded lettuce, cheese and tomato.