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
- Shredded lettuce
- Diced tomatoes
- Sour cream
- Other taco toppings as desired
- Preheat the oven the 375°F and about an inch of oil in a pan to 350°F.
- 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.
- 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.
- While tortillas are still hot, place 2 tbsp of filling into each. Fold tortilla over and pierce with a toothpick to keep closed.
- Move tortillas to a cookie sheet and bake for 10-12 minutes until crispy.
- Serve with your favorite taco toppings.