Cheetos Locos Recipe

Crush Cheetos for coating

Place 3 cups whole Flamin' Hot Cheetos into a large zip-top bag and seal. Using a rolling pin or heavy pan, crush until you have a mix of fine crumbs and small crunchy pieces. Reserve 2 cups of these crushed Cheetos in a shallow bowl (for final coating). Keep the remaining 1 cup for folding into a filling or sprinkling if desired.

Prepare dredge

In a small bowl stir together 1 tablespoon all-purpose flour with about 1 tablespoon water to make a thin paste (this helps the crushed Cheetos adhere). Set next to your crushed Cheetos bowl.

Fry tortillas to form shells

Pour 1 cup oil into a skillet to a depth of about 1/4 inch and heat over medium-high until shimmering (about 350°F / 175°C or a small piece of tortilla sizzles immediately). Fry each corn tortilla 20–30 seconds per side until pliable and slightly blistered. Using tongs, fold each tortilla over a wooden spoon handle or taco mold to form a shell and hold for 30–60 seconds to set shape, then transfer to a paper towel-lined rack to drain. Repeat with remaining tortillas. Let shells cool slightly.

Coat shells with Cheetos crumbs

Brush or lightly spread the flour paste on the outside of each warm shell where you want the Cheetos to stick (top edge or entire outer surface). Press the reserved 2 cups crushed Cheetos onto the pasted areas so they adhere. Place coated shells on a rack and let set for 5 minutes. If desired, quickly flash in the hot oil 5–8 seconds per side to further set the crust, then drain on paper towels.

Cook aromatics and beef: Heat a separate skillet over medium-high heat. Add a teaspoon of oil (from your supply) if pan is dry. Add the diced onion and cook 2–3 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add 1 lb ground beef and break apart with a spoon. Cook until browned, about 6–8 minutes.

Season and finish beef: Sprinkle 2 tablespoons taco seasoning over the cooked beef, add 1 tablespoon tomato paste and 1/4 cup water. Stir and simmer 2–3 minutes until saucy and thickened. Taste and adjust with 1/2 tsp salt and 1/4 tsp black pepper as needed. Remove from heat and keep warm.

Warm shredded cheeses: Place shredded cheddar and Monterey Jack in a small bowl. For melty cheese, microwave 20–30 seconds or place in a warm oven for a few minutes until just softened. Alternatively, sprinkle cheese directly on hot beef filling in tacos to melt naturally.

Prepare fresh toppings: Arrange sour cream, diced tomato, shredded lettuce, pickled jalapeños, chopped cilantro and lime wedges in small bowls for assembly.

Make the spicy mayo: In a small bowl whisk together 1/2 cup mayonnaise, 1 tablespoon sriracha, 1 tablespoon lime juice, 1/2 teaspoon honey (optional) and 1/4 teaspoon salt until smooth. Taste and adjust heat or acidity as desired.

Fill each Cheetos-coated shell with 1/6 of the seasoned beef (about 3 tablespoons or as desired). Top the beef with a sprinkle of the warm shredded cheeses so it melts over the filling.

Add fresh toppings: Spoon 1–2 tablespoons shredded lettuce, 1–2 tablespoons diced tomato, and a few slices of pickled jalapeño onto each taco. Finish with a drizzle (about 1 teaspoon) of the spicy mayo and a dollop (about 1 tablespoon) of sour cream if desired. Sprinkle chopped cilantro and an extra pinch of crushed Cheetos on top for crunch.

Serve immediately with lime wedges on the side. Squeeze lime over tacos to taste just before eating.