Growing up, tacos were not one of my favorite meals. There are so many varieties of tacos, though, so just because you don’t like one taco doesn’t mean you won’t like another.
Over the years I’ve developed this taco recipe, and now it’s the only way we have them. It’s always a big hit with my family. Earlier this week when I made these fajita tacos, my son came into the kitchen and said, “Are we having tacos?!?” I wish I could capture the sound of his voice in writing.
We’ve even had this taco recipe for Easter dinner when my in-laws and sister-in-law were visiting. Everybody loved them!
1 lb ground beef
¼ cup + 1 tsp taco seasoning mix
¾ cup water
1 tbsp light olive oil
2 peppers (red, yellow, or orange)
1 large sweet onion
1 clove garlic (optional)
¾ vegetable oil
18 small corn tortillas
Shredded cheddar cheese
Shredded lettuce (optional)
In a medium skillet, fry ground beef. Remove grease. Stir in seasoning mix and water, and simmer for 10 minutes. (I use McCormick’s taco seasoning. If you prefer a different brand, follow the instructions on the packet.)
Slice peppers and onion. This week, I used one red and one yellow pepper.
Put 1 tbsp light olive oil in a deep saute pan and heat slightly on medium high. Add onions, peppers, and one clove garlic chopped or pressed through a garlic press. Sprinkle with 1 tsp taco seasoning. Cook on medium high heat, stirring frequently, until onions are carmelized and peppers tender.
Heat vegetable oil in a small non-stick fry pan on high heat. When the oil is very hot, fry each tortilla in the oil for 3-5 seconds per side. Place each tortilla on a paper towel to remove excess oil. (I have to confess, my husband always makes the tortillas because I don’t like to deal with oil this hot. Whenever I try to make them they end up super oily because I’m afraid to turn the oil on high.)
When meat, peppers and onions, and tortillas are done, assemble tacos on each plate. I put stuff in my tortilla in this order: meat, peppers and onions, (lettuce if we have it), cheese, sour cream, and taco sauce. But you can put them together in whatever order you want. These can also be served with refried beans on the side, but we don’t usually bother because the fajita tacos are so yummy and filling on their own.
I am a Jesus Freak, and I don't care who knows it. I am a wife, mother, sister, aunt, daughter, and friend. My blood family is only part of the larger family of Christ that I belong to. I love to write, especially about my dear Savior.
My hubby and kiddos love tacos! I love tacos because it’s fun to see how each of my kiddos eat it and what they put in it — more cheese or chili sauce?
Rea, For many years my son wouldn’t eat tacos. Then one day he finally said he would try them and has loved them ever since. We have sort of a running joke in our family about the things he didn’t used to like, but that one by one he has learned to love! We added one to the list just tonight: marachino cherries. 🙂 Peace, Linda
Loving the conversation going on here . . .from one who is the cook in the house, but maybe shouldn’t be! ha! And boy do we have food restrictions too. 😉
Linda, does frying the tortillas make this lots better? Thinking it must, compared to the hard little crunchy ones I used to get. And can you think of something else to top with if someone didn’t like sour cream? I just can’t think of what would taste good with what . . .I am no chef. Thanks for you help! You are a blessing and I loved the pictures with this! Even think I could hear how your son asked that question. 🙂
Deb, I like the little crunchy tortillas, but the fresh tortillas fried on very high heat are much better because they are still a little soft. But the thing that really makes these yummy is the peppers and onions. We have had them without the sour cream (because I was out) and they are still very good. In fact, I don’t think my son puts the sour cream on his. (Of course, he doesn’t eat the onions and peppers either, but what does he know, he’s a teenager!). I didn’t think of it when I posted this, because I don’t usually bother anymore, but sliced black olives are also a good topping on these tacos. I wouldn’t call myself a “chef” either. I just like good ole home cooking. 🙂 Peace, Linda
The olives sound good for my hubby . . .he likes those! I’m excited! Believe me, Linda . . .you are a chef in my book (and compared to me!) ha! Thank you for taking the time to help me!!!!! I so need help!!!
Not all, Linda 🙂
Thanks kindly for the offering . I shall take you up on that. 🙂
Those look yummy 🙂
I’ll be sure to pass this on the next time Taco night comes around.
Ann, I take you are not the cook in the family, since you always say you will pass my recipes on. 😉 This one is indeed quite yummy. Much better than the plain hamburger in fried flour tortillas that my mom used to make. Peace, Linda
So sorry, Linda. Hope I haven’t offended you.
I am the cook but we have rather rigid dietary restrictions so I find I have to walk away from much 🙂 (Where substitution is an option, I run with that otherwise, I just have to run away 🙂 )
I look forward to the recipes though. I’m always on the hunt for new ones.
Ann, Of course not! I hope I didn’t offend you by suggesting you weren’t the cook? Anyway, to say my family is not picky would be the understatement of the century. We probably should have some dietery restrictions, but we don’t. I’m pretty good at figuring out substitutions that would work in my recipes, though, so if you ever have any questions along those lines feel free to ask. Peace, Linda