Pin A crave-worthy, budget-friendly version of the famous fast-food favorite: crunchy seasoned beef tacos wrapped in warm, cheesy flatbreads, finished with lettuce, cheese, and zesty sauce.
I first tried making these tacos when craving a late-night drive-thru treat, and the cheesy flatbread hug around crunchy shells instantly became a family favorite at our dinner table.
Ingredients
- Ground Beef: 1/2 lb (225 g), seasoned and cooked
- Onion: 1/2 small, finely diced
- Garlic: 1 clove, minced
- Taco Seasoning: 1 tablespoon, store-bought or homemade
- Salt: 1/4 teaspoon
- Black Pepper: 1/4 teaspoon
- Water: 2 tablespoons
- Flour Tortillas: 4 small (soft taco size)
- Cheddar Cheese: 1 cup (100 g), shredded
- Crunchy Taco Shells: 4
- Iceberg Lettuce: 1 cup (60 g), shredded
- Monterey Jack Cheese: 1/2 cup (50 g), shredded, or more cheddar
- Ranch Dressing: 1/4 cup (60 ml), or spicy chipotle mayo
- Tomato: 1 small, diced (optional)
Instructions
- Cook Beef and Onion:
- In a skillet over medium heat, cook ground beef and onion until fully browned, about 5 minutes. Drain excess fat if needed.
- Season the Beef:
- Add garlic, taco seasoning, salt, pepper, and water. Simmer for 2–3 minutes until beef is well seasoned and moist. Remove from heat.
- Prepare Cheesy Flatbreads:
- Heat a nonstick pan over medium. Place 1 flour tortilla in the pan, sprinkle with 1/4 cup cheddar cheese, and cover until cheese melts (1–2 minutes).
- Wrap Crunchy Shells:
- Immediately press a crunchy taco shell onto the melted cheese so it adheres. Remove from pan. Repeat with remaining tortillas, cheese, and shells.
- Assemble Tacos:
- Fill each taco shell with seasoned beef.
- Add Toppings:
- Top with lettuce, Monterey Jack or extra cheddar cheese, ranch dressing or chipotle mayo, and diced tomato if desired.
- Serve:
- Serve warm and enjoy!
Pin My kids love helping assemble these for Taco Night and there is always laughter as we pass around bowls of warm cheese and lettuce.
Required Tools
Large skillet, nonstick frying pan, spatula, knife and cutting board make prepping and assembling quick and easy.
Allergen Information
This recipe contains common allergens such as wheat (in tortillas), milk (cheese, ranch), eggs (mayonnaise in ranch), and possible soy (in taco shells or ranch). Always check for hidden ingredients.
Nutritional Information
Each taco has about 350 calories, 20 g total fat, 28 g carbohydrates, and 16 g protein.
Pin These tacos are always a crowd-pleaser and perfect for busy weeknights. Savor every warm, cheesy bite!
Recipe Q&A
- → How do I make the cheese stick to the tortilla?
Heat the flour tortilla with shredded cheddar until the cheese melts, then press the crunchy taco shell onto the cheese so it adheres firmly.
- → Can I use a different meat instead of beef?
Yes, ground turkey or plant-based crumbles work well as substitutes while maintaining the dish's flavors.
- → What type of cheese is best for this dish?
Cheddar cheese melts nicely for the flatbreads, and Monterey Jack or extra cheddar adds a creamy topping.
- → How can I make this dish spicier?
Add hot sauce, jalapeños, or mix chipotle mayo for an extra kick in the zesty sauce.
- → What are suitable side dishes to serve with these tacos?
Consider serving with rice, beans, or a fresh salad to complement the rich and crunchy textures.