Yields: 12 tacos


While delicious, these are not “authentic” tacos like you’d find in Mexico. That being said, I love these! My grandma Sharron has made these for years, and it’s typically a major production.

This recipe is for a dozen tacos, but the recipe easily scales up. We like to make this in huge batches of 4-5x this and freeze the tacos. When ready pull from the freezer, place on a cookie sheet, and bake for 12-14 minutes from frozen. Easy, instant, homemade dinner or lunch!

-- Jacob Mastel


  • 1 lb ground hamburger
  • ½ yellow onion
  • House seasoning
  • 1 ½ cup shredded cheddar cheese
  • 12 corn tortillas
  • Oil for frying
  • 12 tooth picks

For Service

  • Shredded lettuce
  • Diced tomatoes
  • Sour cream
  • Guacamole
  • Other taco toppings as desired


  1. Preheat the oven the 375°F and about an inch of oil in a pan to 350°F.
  2. Finely dice the onion. Mix into the hamburger and brown in a hot skillet. Seasoning to taste. Once cooked put in a bowl and stir in cheese. Set aside.
  3. Fry each tortilla in hot oil for a few seconds until slightly crisped, but not yet crunchy. They should still be pliable. Remove from oil, and pat both sides with paper towels.
  4. While tortillas are still hot, place 2 tbsp of filling into each. Fold tortilla over and pierce with a toothpick to keep closed.
  5. Move tortillas to a cookie sheet and bake for 10-12 minutes until crispy.
  6. Serve with your favorite taco toppings.