Tacos Dorados with Ground Beef and Two Cheeses
By Grace Holloway
Prep
15 min
Cook
15 min
Total
30 min
Servings
12
Level
Easy
For a prep-friendly batch, cook the beef filling ahead, then assemble and fry the corn tortillas when serving; the finished tacos can also be wrapped individually for later. These tacos dorados pair seasoned ground beef with Monterey Jack and sharp cheddar in a golden, crisp shell.
The beef cooks with diced white onion and seeded jalapeno before Slap Ya Mama, garlic powder, cumin, black pepper, and red pepper flakes are stirred in. Draining excess grease keeps the filling from weighing down the tortillas. Monterey Jack and sharp cheddar are layered below and above the beef, giving each folded taco a melted cheese center with savory heat.
Work one tortilla at a time with tongs, briefly flipping it in the hot oil before adding the filling and cheese. A golden-brown shell that is crisp on both sides signals it is ready. Oil that is not hot enough can leave the tacos greasy, while overly hot oil can burn the tortillas. Drain immediately on paper towels to preserve the fried texture rather than steaming them under a cover.
Serve hot with salsa, guacamole, or sour cream, and add lettuce or tomato salsa if desired. Mexican rice and refried beans are listed side options. For planned leftovers, keep the cooked tacos in an airtight container or freeze them individually; oven or skillet reheating helps maintain their crisp exterior rather than microwaving.
Why you'll love this recipe
- Cook the seasoned beef filling in advance, then refrigerate it separately so assembly stays quick and the tortillas meet the oil only when needed.
- Individual wrapping keeps frozen tacos from sticking together, making it simple to take out a small portion rather than committing to the whole batch.
- The filling is cooked in one skillet before frying, so a larger batch can be organized in stages without juggling several pans.
- Oven or skillet reheating helps restore the crisp shell, while the cheese and beef filling stay tucked inside each folded tortilla.
- Twelve corn tortillas create a naturally portioned batch, making these tacos useful for family meals, casual gatherings, or planned lunches.
- Cheese layered under and over the meat helps hold each taco together, which is especially useful when assembling several before frying.
Ingredients
- •1.5 lb lean ground beef
- •1 jalapeno (seeds removed, diced)
- •1 white onion (diced)
- •1 tsp Slap Ya Mama
- •1 tsp garlic powder
- •1 tsp cumin
- •1 tsp black pepper
- •0.5 tsp red pepper flakes
- •1 cup Monterey Jack cheese (shredded)
- •1 cup sharp cheddar cheese (shredded)
- •12 corn tortillas
- •vegetable oil (for frying)
Instructions
- 1
Add the ground beef, white onion, and jalapeno to a large skillet or frying pan. Cook over medium heat until the meat is no longer pink and the onion and peppers are tender.
- 2
Add the Slap Ya Mama, garlic powder, cumin, black pepper, and red pepper flakes. Stir well, then drain any excess grease.
- 3
Wipe the skillet clean and heat enough vegetable oil for frying over medium-high heat.
- 4
Using tongs, place one corn tortilla in the hot oil and carefully flip it over. On one side, add a layer of cheese, a generous scoop of meat mixture, and more cheese.
- 5
Fold the tortilla in half gently and fry until golden brown and crisp on both sides.
- 6
Remove each taco with tongs and place it on a paper towel-lined plate to absorb excess oil.
- 7
Arrange the tacos on a serving platter and serve hot with toppings such as salsa, guacamole, or sour cream.
FAQ
Nutrition (per serving)
Calories
310
Protein
14g
Fat
20g
Carbs
23g
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