The perfect "crispy" tacos that you would get at Jack in the Box, but healthy! Use the crockpot ground beef recipe below so it's ready to go come dinner time plus the beef is fine and moist as it has had time to break down in the crockpot. However, cooking the meat just before works great also. We recommend using corn tortillas in this recipe.
Serving Size: 4
Ingredients
For the Tacos
• 1 lb. ground beef
• 2 tablespoons taco seasoning
• juice of one lime
• 2 1/4 cups shredded mexican-blend cheese
• 18 corn tortillas (one size up from street taco size)
• Olive oil, or Avocado oil sray for brushing each tortilla (approx. 1/2 teaspoon per tortilla)
Optional Garnish
• Fresh chopped tomatoes
• Fresh chopped white onion
• Shredded cheese
For the Ranch-Style Dipping Sauce
• 1 cup mayonnaise
• 1 tablespoon dried dill
• 1/4 cup lemon juice
Instructions
1. Preheat oven to 425 degrees.
2. Brown the beef in a skillet with the taco seasoning. Cook for 10-15 minutes, or until the moisture has evaporated off the meat. Add the lime juice and stir.
3. Wrap the tortillas in a towel and microwave on high for 60 seconds.
4. Spray or brush 1 side of the tortillas with olive oil, then flip them over and place them on top of a sheet pan. If your sheet pan is not large enough to hold all of the tortillas, you can work in batches.
5. Sprinkle 1 tablespoon of cheese on half of the tortilla. Top the cheese with 2 tablespoons of the ground beef mixture. Then, finish with another tablespoon of cheese. Fold the tortillas in half. Repeat for each of the tortillas. *Tip! If the tacos break when you fold them, do not worry. Once you bake them, they will meld back together you won't even notice. This happened to Gretchen!
6. Bake for 20 minutes.
7. While the tacos bake, make the Ranch-style sauce by adding all of the ingredients to a bowl and whisking.
8. Serve and enjoy!
Recipe by Fed and Fit.
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