Gluten-Free Mixes and Italian Family Recipes

Better than Taco Bell Beef Tacos


March 6, 2015

  • Prep: 10 mins
  • Cook: 20 mins
  • 10 mins

    20 mins

    30 mins

  • Yields: 4


12 corn tortillas

2 cups vegetable oil

2 tablespoons butter

1 pound lean ground beef

½ teaspoon sea salt

1 garlic clove, peeled and minced

3 - 4 tablespoons tomato sauce

1 medium tomato, finely chopped

1 avocado, peeled and sliced

½ head iceberg lettuce, finely chopped

1 cup sour cream

1 cup shredded cheddar cheese

1 7 oz bottle Pico Pica Mexican hot sauce


Melt the butter in a medium skillet over low to medium heat. Add ground beef and cook for 5 minutes, breaking it up with a wooden spoon. Add salt and garlic and cook for another 5 minutes, stirring occasionally. Add tomato sauce and simmer until the meat is thoroughly cooked, about 10 minutes.

Heat oil in a small skillet over medium heat. When hot, place a tortilla in the skillet and cook for 1 minute. Using a fork, fold the tortilla in half so that it makes the shape of a taco. Turn it over, so the other side becomes crunchy. Remove from oil and drain on a plate layered with paper towel. Cook remaining tortillas in the same manner, adding oil as needed.

Place tomato, avocado, lettuce, sour cream and cheese in small bowls.

Place 1 to 2 tablespoons of beef mixture in each taco and put them on a serving plate.

Fill tacos as desired, sprinkle with Pico Pica and enjoy immediately!

HELPING HANDS: Kids can prepare the toppings.