My not-so-secret guilty pleasure is going through the drive-thru for tacos. Ryan likes a gordita, so this is my “from scratch” version. It’s an extra step to fry your own tortillas, but I promise you, it’s worth it. Also, making the salad topping is soooo good, because the dressing gives you that extra something-something that keeps you wanting to eat more and more.
| Level: | Easy |
| Total: | 55 min |
| Active: | 50 min |
| Yield: | 24 tacos |
Ingredients
- 1 tablespoon vegetable oil
- 2 pounds lean ground beef
- 1/4 cup chili powder
- 1 tablespoon garlic salt
- 2 teaspoons onion powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/4 cup hot taco sauce
- 1/4 cup green taco sauce (I use La Victoria brand for both taco sauces)
- 1 head iceberg lettuce, finely shredded
- 2 ripe plum tomatoes, chopped
- 1 bunch scallions, thinly sliced
- 1 avocado, diced
- 1/2 cup minced fresh cilantro
- 1/2 cup store-bought Italian marinade and vinaigrette (I like Ken’s)
- 1 cup vegetable oil
- 24 taco-sized corn tortillas
- 24 taco-sized flour tortillas (same size as the corn tortillas)
- 4 cups shredded Cheddar
- 1/2 cup sour cream
Instructions
- For the taco meat: Heat the oil in a large skillet over medium-high heat. Stir in the ground beef, using a wooden spoon to break up the meat. Meanwhile, stir in the chili powder, garlic salt, onion powder, coriander and cumin. Continue to cook until the beef has cooked through, about 8 minutes, then stir in the hot taco sauce and green taco sauce and lower the heat to a simmer. Cook, stirring occasionally, until nicely browned and aromatic, about 5 minutes.
- For the salad: In a large bowl, toss the iceberg, tomatoes, scallions, avocado and cilantro with the dressing.
- For the shells: Line a baking sheet with paper towels.
- In a medium skillet, heat the oil over medium-high heat until the oil is hot. Use tongs to place a corn tortilla gently in the oil. After only 5 seconds, in one motion, turn the tortilla over and fold in half. Cook 20 seconds, then flip and cook until golden brown, an additional 20 seconds. Lift out of the oil and drain on the paper towels. Repeat with the remaining tortillas, cooking one at a time. (The shells should not be too crisp when they come out of the oil. If they become too crisp, the tacos will be difficult to stuff.)
- For the tacos: Preheat the oven to 350 degrees F.
- Place the flour tortillas on a baking sheet and top each with about 2 tablespoons cheese. Bake until melted, about 2 minutes.
- To assemble the tacos, place one crispy shell in a flour tortilla and fold the flour tortilla up around it. Spoon the meat into the crispy shell, then top with the salad mixture, sour cream and additional shredded cheese. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 516 |
| Total Fat | 33 g |
| Saturated Fat | 9 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 17 g |
| Cholesterol | 48 mg |
| Sodium | 583 mg |
Reviews
I have been making Alton’s All American Taco recipe for years, but thought I would try this because the cast gave it such an enthusiastic review on the show. It is very good!! The heat factor was perfect for us and the taste was awesome. The only thing I would say is that if you are sensitive to salt, only put in half the amount called for and see if that’s a good amount. I am a saltaholic, and it was a bit too salty for me. I didn’t make the ‘salad’, only used lettuce but I did buy the dressing for next time.
This taco meat is unlike any I’ve made in the past in the best way. The double tortilla situation takes more time but definitely worth it!
I am making these immediately ‼️‼️
Yum! This was such a hit with my family, and actually pretty easy to make. Don’t let the taco shells intimidate you, it was so easy. Will definitely make again.
I guess no paid attention to the segment about the Salad dressing.
She uses Ken’s Italian dressing. The one that doesn’t have any of the spices floating in it. When you shake it, it’s a orange yellowish color. I had to look but I found it.
She uses Ken’s Italian dressing. The one that doesn’t have any of the spices floating in it. When you shake it, it’s a orange yellowish color. I had to look but I found it.
Great tweak to a traditional taco. Would LOVE to get Katie’s salad dressing recipe though!
Delicious!!!