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Taco Basket Recipe

Name: Betty C's Bar and Grills Taco Basket Recipe
Cook time: 40 min
Total time: 40 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 lb ground beef (80/20); 0.5 cup onion, finely diced; 2 tsp garlic, minced; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp salt; 0.5 tsp black pepper; 2 tbsp tomato paste; 0.5 cup beef or chicken broth; 1 tbsp lime juice; 2 tbsp fresh cilantro, chopped; 6 each small flour tortillas (6-inch) or corn tortillas; 2 tbsp vegetable oil (for brushing or spraying); 0.5 tsp coarse salt; 1 cup shredded cheddar or Monterey Jack; 1 cup shredded lettuce; 0.5 cup diced tomatoes; 2 tbsp sliced pickled jalapeños; 0.5 cup sour cream or crema; 0.5 cup salsa; 2 tbsp extra cilantro leaves

Inspired by Betty C's Bar and Grill

Time40m

Serves6

Make Taco Basket Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Taco Filling

1 lb ground beef (80/20)

1/2 cup onion, finely diced

2 tsp Garlic, minced

2 tsp Chili powder

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Celtic sea salt

1/2 tsp black pepper

2 tbsp tomato paste

1/2 cup beef or chicken broth

1 tbsp ReaLime juice

2 tbsp Fresh cilantro, chopped

Basket Shells

6 each small flour tortillas (6-inch) or corn tortillas

2 tbsp vegetable oil (for brushing or spraying)

1/2 tsp coarse salt

Toppings

1 cup shredded cheddar or Monterey Jack

1 cup shredded lettuce

1/2 cup Diced Tomatoes

2 tbsp sliced pickled jalapeños

1/2 cup sour cream or crema

1/2 cup salsa

2 tbsp extra cilantro leaves

Method

Taco Filling

Cook aromatics

Heat a large skillet over medium-high heat. Add a light spray of oil or 1 teaspoon vegetable oil if needed. Add the diced onion and cook 3–4 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant.

Brown the beef

Add the ground beef to the skillet, breaking it up with a spatula. Cook 6–8 minutes until browned and no longer pink, stirring occasionally so it crumbles evenly.

Season and simmer

Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Cook 30 seconds to bloom the spices. Add the tomato paste and cook 1 minute, stirring. Pour in the broth, scraping up any brown bits. Reduce heat to medium-low and simmer 4–6 minutes until sauce thickens slightly.

Finish filling

Stir in lime juice and chopped cilantro. Taste and adjust salt/pepper. Remove from heat and keep warm while preparing baskets.

Basket Shells

Preheat oven and prepare pan

Position a rack in the center of the oven and preheat to 375°F (190°C). Use an inverted muffin tin or oven-safe small bowls/molds to shape tortillas into baskets. Lightly grease the molds or spray with oil.

Shape and crisp tortillas

Brush or spray both sides of each tortilla lightly with vegetable oil and sprinkle a little coarse salt on one side. Drape each tortilla over the inverted muffin cup or mold so it forms a bowl. If using metal molds, ensure the tortilla is well-supported. Bake 8–12 minutes until edges are golden and tortillas hold the bowl shape. For extra crispness, flip once halfway through baking.

Cool slightly

Remove tortilla baskets from oven and allow to cool in the molds 2–3 minutes so they firm up. Carefully lift out and transfer to a wire rack or serving plate.

Assembly & Toppings

Fill baskets

Divide the warm taco filling evenly among the 6 baskets (about 2–3 tablespoons each, depending on size).

Add toppings

Top each filled basket with shredded cheese so it melts slightly from the warm filling. Add shredded lettuce, diced tomatoes, sliced jalapeños, a dollop of sour cream, and salsa. Garnish with extra cilantro leaves.

Serve

Serve immediately while baskets are crisp. If preparing ahead, keep baskets in a single layer at room temperature in an airtight container for up to 2 hours; fill just before serving to avoid sogginess.