Easy Weeknight Meal: Crispy Beef Tacos

Ingredients

• 1.5 lb Ground Beef (80/20) (extra‑fat ratio renders well for crispiness)
• 1 medium Yellow Onion (peeled and finely chopped)
• 1/4 cup Pickled Jalapeños (drained, sliced)
• 1/4 cup Pickled Carrots (drained, sliced thin)
• 2 tbsp Vegetable Oil (high smoke‑point oil for griddle)
• 2 tbsp Fajita Seasoning (store‑bought bag mix or homemade blend)
• 2 tbsp Water (helps deglaze and coat the meat)
• 10 pieces Corn Tortillas (small‑size, 6‑inch)
• 1 cup Shredded Mozzarella Cheese (full‑fat, evenly distributed)
• 1/2 cup Queso Fresco (crumbled)
• 1/4 cup Fresh Cilantro (chopped)
• 1 cup Romaine Lettuce (shredded)
• 1/2 cup Sour Cream (for serving)
• 1/2 cup Guacamole (store‑bought or homemade)

Instructions

1. Preheat the Griddle

   Turn the Blackstone griddle to medium‑low heat and let it warm for about 2 minutes.

   Time: PT2M

   Temperature: Medium‑low

2. Sauté Aromatics

   Add 2 tbsp vegetable oil to the griddle, then spread the chopped onion, pickled jalapeños and pickled carrots. Cook, stirring occasionally, until the onion becomes translucent, about 3 minutes.

   Time: PT3M

   Temperature: Medium‑low

3. Brown the Beef

   Add the 1.5 lb ground beef to the griddle. Break it up and let it cook, allowing the fat to render and the meat to get crispy and browned, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑low

4. Season and Deglaze

   Sprinkle 2 tbsp fajita seasoning over the beef, stir to coat, then drizzle 2 tbsp water. Mix well and let the liquid reduce, about 2 minutes.

   Time: PT2M

   Temperature: Medium‑low

5. Combine Veggies and Beef

   Add the sautéed onion‑jalapeño‑carrot mixture back to the beef. Toss everything together and push to one side of the griddle.

   Time: PT1M

   Temperature: Medium‑low

6. Crisp the Tortillas

   Add a thin drizzle of oil to the empty side of the griddle. Place a corn tortilla flat, sprinkle half of it with shredded mozzarella, then add a generous spoonful of the beef mixture, crumble queso fresco on top, and scatter a pinch of cilantro.

   Time: PT2M

   Temperature: Medium‑low

7. Fold and Press

   Fold the tortilla over the fillings, press down firmly with the spatula, and cook for another 1‑2 minutes until the bottom is golden and the cheese melts. Flip once to crisp the other side, another 1‑2 minutes.

   Time: PT3M

   Temperature: Medium‑low

8. Drain Excess Oil

   Transfer the finished tacos to a paper‑towel‑lined plate to absorb any remaining oil.

   Time: PT1M

9. Plate and Garnish

   Arrange the tacos on a serving plate, top with shredded Roma lettuce, a dollop of sour cream, and guacamole. Sprinkle extra cilantro and queso fresco if desired.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

14 g

Carbohydrates

22 g

Fat

12 g

Fiber

3 g