Crispy Cheesy Ground Beef Tacos with Monterey Jack Cheese
By Mason Brooks
Toasting the folded tortillas in hot oil browns both sides and creates the crisp shell that holds the filling together. These ground beef tacos pair finely crumbled, spiced beef with melted Monterey Jack cheese, then finish with cool, fresh toppings such as avocado, lettuce, tomatoes, sour cream, and pickled jalapeños.
The beef starts with garlic gently cooked in olive oil, followed by 90/10 or 85/15 ground beef and a full seasoning blend of chili powder, coriander, smoked paprika, cumin, oregano, black pepper, onion powder, and salt. Tomato sauce is stirred in after browning to keep the filling juicy, while chopped cilantro adds a fresh note. Small flour or corn tortillas both work for the folded tacos.
Watch the beef as it cooks: it should be browned, cooked through, and mashed into fine crumbles so the spices are evenly distributed. The key visual cue for the tacos is a golden-brown exterior on each side with cheese melted inside. Rushing the flip or crowding the pan can leave pale tortillas and make it harder to toast each folded taco evenly.
Serve the tacos after opening them to add avocado, shredded lettuce, sour cream, tomatoes, and pickled jalapeños. A squeeze of lime and chipotle aioli are suggested alongside. Use a large pan or griddle when making several tacos so more tortillas can toast at once without overlapping.
Why you'll love this recipe
- Finely mashing the beef as it browns distributes the spices throughout the filling, so every folded taco has seasoned meat rather than large plain chunks.
- Tomato sauce is stirred into the cooked beef, helping the filling stay juicy while the tortilla toasts until crisp in the pan.
- Golden-browning both sides of each folded tortilla creates a firm, crisp shell that holds melted cheese and toppings without immediately falling apart.
- Medium heat gives the garlic time to turn golden and aromatic before the beef goes in, building flavor directly in the pan.
- Flour or corn tortillas both work here, letting cooks choose their preferred shell while following the same fold-and-toast assembly method.
- A large pan or griddle can toast several tacos at once, reducing batch cooking while still giving each tortilla space to brown properly.
Ingredients
- •1 lb ground beef (90/10 or 85/15)
- •1 tbsp olive oil
- •2 tsp minced garlic
- •2 tsp chili powder
- •1 tsp coriander
- •0.75 tsp salt (or to taste)
- •1 tsp smoked paprika
- •1 tsp cumin
- •1 tsp oregano
- •0.5 tsp black pepper
- •0.25 tsp onion powder
- •0.25 cup tomato sauce
- •1 tbsp cilantro (finely chopped)
- •small flour or corn tortillas (for tacos)
- •oil (for frying tacos)
- •shredded Monterey Jack cheese
- •avocado
- •shredded lettuce
- •sour cream
- •tomatoes
- •pickled jalapeños
Instructions
- 1
In a pan over medium heat, add olive oil and garlic and cook until golden.
- 2
Add the ground beef, chili powder, coriander, salt, smoked paprika, cumin, oregano, black pepper, and onion powder.
- 3
Mash the beef with a spatula or wooden spoon to break it up completely.
- 4
Once the meat is browned and minced finely, add tomato sauce and cilantro. Mix and remove from the heat.
- 5
Heat a pan over medium heat and add a drizzle of avocado oil once hot.
- 6
Add as many tortillas to the pan as can fit. Add ground beef and shredded cheese to one half of each tortilla.
- 7
Fold the other half over to close each taco and toast until golden brown. Flip and toast the other side.
- 8
Remove from the heat, open the tacos, and add toppings such as sour cream, lettuce, avocado, tomatoes, and jalapeños.
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