Golden Skillet Corn Shell Tacos
Golden Skillet Caramelized Beef Tacos are what weeknight tacos are meant to be! A homemade seasoning blend and a long beef simmer, that's piled into golden fried corn shells and topped with sharp white cheddar crumbles, fresh tomatoes, cilantro, and a squeeze of lime. No packet seasoning. No sauce needed. Just the best tacos your family has ever had.
Ingredients
Homemade Taco Seasoning:
- 2 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 Tbsp smoked paprika
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- ½ tsp red pepper flakes (or cayenne)
The Beef:
- 1 lb ground beef (90/10 recommended)
- 1 Tbsp tomato paste
- ⅔ cup water
- 4 oz sharp white cheddar (shredded)
The Shells:
- 8 corn taco shells
- 1 cup vegetable oil
Toppings:
- 4 oz sharp white cheddar (broken into chunky crumbles)
- 1 tomato (diced)
- 1 bunch green onions (chopped)
- 1 bunch fresh cilantro
- 1 lime (cut into wedges)
Instructions
- In a large skillet over medium-high heat, brown the ground beef, breaking it up into crumbles as it cooks. Cook for 8–10 minutes until no pink remains. Drain excess grease.
- Stir in all of the dry seasonings and the tomato paste, mixing thoroughly to coat the beef. Add the water and stir until everything is well combined.
- Bring the mixture to a light boil, then reduce the heat to low and cover. Simmer for about 30 minutes, stirring occasionally. Remove the lid and continue simmering for another 10 minutes, or until the liquid has reduced and the beef is thick, glossy, and deeply caramelized. Once done, stir in the shredded white cheddar directly into the hot beef mixture and let it melt in.
- Using a box or hand grater, shred half of the white sharp cheddar. Break the other half into rough, chunky crumbles with your hands. Set both aside separately.
- In a separate skillet, heat the vegetable oil to 350°F (175°C). Using tongs, carefully lower one corn shell into the oil. Slowly swirl for about 5 seconds allowing some of the oil to cover the top of the shell. Using the tongs, gently flip the shell and slowly swirl the second side for about 5 seconds until golden.
- Using tongs, remove the shell from the oil and place on a paper towel lined plate. Pat the top gently with another paper towel to absorb excess oil. Repeat with remaining shells.
To Assemble:
- Start with a generous scoop of caramelized beef into each shell. Add shredded white cheddar directly onto the hot beef. Layer on diced tomatoes, chopped green onions, and cilantro leaves. Finish with chunky cheddar crumbles and a squeeze of fresh lime.
- Add some of the shredded cheese onto the hot beef. Next add tomatoes and onions. Then add some of the chunky cheese. Top with cilantro leaves. Add a squeeze of fresh lime.
Notes
To store:
- Store leftover beef mixture separately in an airtight container for up to 3 days.
- Do not store assembled tacos until ready to eat, as the shells will soften.
- Store toppings separately in the refrigerator and assemble fresh.
To reheat:
- Reheat beef in a skillet over medium-low heat with a small splash of water, stirring until warmed through.
- Microwave option: reheat in 30-second intervals, stirring between, until hot.
- Fry fresh shells when reheating. Do not reheat fried shells, as they will not crisp back up.
To freeze:
- Beef mixture freezes well for up to 2 months in an airtight freezer-safe container or zip top baggie.
- Thaw overnight in the refrigerator before reheating.
- Reheat in a skillet with a splash of water over low heat until warmed through.
- Do not freeze shells, toppings, or assembled tacos.
Nutritional information provided is an estimate only, calculated using online calculators and do not include suggested or optional ingredients. Variations can occur due to ingredient freshness, brands, and measuring techniques.