30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Crunchy Cheese-Crusted Tacos
Crunchy Cheese-Crusted Tacos
Crunchy Cheese-Crusted Tacos
⏱1h
👥6
🔥400 cal
Medium
🍽️Mexican
A step up from the classic, these tacos feature a seasoned cheese crust, a more flavorful beef filling with a touch of chipotle, and a fresh homemade pico de gallo.
A step up from the classic, these tacos feature a seasoned cheese crust, a more flavorful beef filling with a touch of chipotle, and a fresh homemade pico de gallo.
Prepare the Pico de Gallo: Combine all Pico de Gallo ingredients in a bowl and mix well. Set aside.
Brown the Ground beef in a large skillet over medium-high heat. Drain off any excess grease.
Stir in the Taco seasoning, Chipotle peppers in adobo sauce, and Beef broth. Bring to a simmer and cook for 8-10 minutes, or until the liquid has reduced.
Warm the Corn tortillas according to package directions.
In a small bowl, combine the Shredded Monterey Jack cheese, Grated Parmesan cheese, and Chili powder.
Sprinkle the cheese mixture evenly over the outside of each tortilla.
Place the cheese-covered tortillas under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. Watch carefully to prevent burning.
Fill each tortilla with the Beef Filling and top with Pico de Gallo and Mexican crema.
Ingredients
6
1 pound450 gGround beef
1 packet1 ozTaco seasoning
1 tbsp15 mLChipotle peppers in adobo sauce - minced
1/2 cup120 mLBeef broth
1 cup100 gShredded Monterey Jack cheese
1/4 cup30 gGrated Parmesan cheese
1/2 tsp2.5 mLChili powder
22Roma tomatoes - diced
1/21White onion - finely diced
1/4 cup60 mLCilantro - chopped
11Jalapeño - seeded and minced
1 tbsp15 mLLime juice
2 tbsp30 mLMexican crema
66Corn tortillas
Equipment
Large skillet
Broiler
Mixing bowl
Instructions
Prepare the Pico de Gallo: Combine all Pico de Gallo ingredients in a bowl and mix well. Set aside.
Brown the Ground beef in a large skillet over medium-high heat. Drain off any excess grease.
Stir in the Taco seasoning, Chipotle peppers in adobo sauce, and Beef broth. Bring to a simmer and cook for 8-10 minutes, or until the liquid has reduced.
Warm the Corn tortillas according to package directions.
In a small bowl, combine the Shredded Monterey Jack cheese, Grated Parmesan cheese, and Chili powder.
Sprinkle the cheese mixture evenly over the outside of each tortilla.
Place the cheese-covered tortillas under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. Watch carefully to prevent burning.
Fill each tortilla with the Beef Filling and top with Pico de Gallo and Mexican crema.
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