Two Deep Fried Or Traditional Tacos Recipe
+Or three tacos with beans and rice for $10.25
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Taco Shells
Filling
Toppings
Rice and Beans (optional)
Method
Preparing the Filling
- 1
- 2
Season the Meat
Stir in the taco seasoning and cook for an additional 2-3 minutes, ensuring the meat is well coated with the seasoning.
- 3
Heat the Refried Beans
In a small pot, heat the refried beans over low heat, stirring occasionally until warm.
Preparing the Taco Shells
- 4
Fry the Tortillas (for Deep Frying)
In a large pot, heat the vegetable oil to 350°F (175°C). Carefully add one corn tortilla at a time and fry for 30 seconds on each side until crispy. Remove and drain on paper towels.
- 5
Warm the Tortillas (for Traditional Tacos)
If making traditional tacos, heat the corn tortillas on a skillet over medium heat for about 15-20 seconds on each side until warm and pliable.
Assembling the Tacos
- 6
Fill the Tacos
Take a fried or warmed tortilla and spread a layer of refried beans on one side. Add a generous amount of the meat mixture on top.
- 7
Add Toppings
Top with shredded lettuce, diced tomatoes, shredded cheese, a dollop of sour cream, salsa, and sliced avocado.
- 8
Serve
Fold the taco in half and serve immediately, with additional toppings on the side if desired.
Preparing Rice and Beans (optional)
- 9
Cook the Rice
In a saucepan, bring the chicken broth to a boil. Add the white rice and a pinch of salt. Reduce heat, cover, and simmer for about 18-20 minutes until the rice is fluffy.
- 10