Recipe courtesy of Ree Drummond
Cheesy Ground Beef Tacos
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 18 tacos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 263
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 10 g
- Cholesterol
- 61 mg
- Sodium
- 274 mg
Ree’s son Bryce loves tacos, so when he played in a big football match on TV, she served them in his honor at the watch party. These are loosely based on birria tacos, which have become popular on social media. The braised meat filling is delicious.
- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 18 tacos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 263
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 10 g
- Cholesterol
- 61 mg
- Sodium
- 274 mg
Ingredients
Directions
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and onion and cook until the beef is browned and cooked through, about 4 minutes. Add the garlic, 1 tablespoon plus 2 teaspoons taco seasoning, some salt and pepper and 1/2 cup water. Bring to a simmer and cook for 5 to 7 minutes, allowing the flavors to come together.
- Meanwhile, heat a griddle over medium-high heat. Add the butter to a wide bowl and stir in the remaining teaspoon taco seasoning.
- Working in batches of 6, dip the tortillas into the butter mixture and place on the hot griddle. Top each with 2 tablespoons of the cheese and a good spoonful of the taco meat. Cook for 1 minute, then fold in half. Continue to cook until very crisp, an additional 1 to 2 minutes per side. Transfer to a platter and repeat with the remaining ingredients.
- Serve warm, garnished with the cilantro.
