My family loves tacos. They will eat just about any kind. I always like to mix it up when it comes to tacos. Since we eat them frequently, it is always good to change it up a little.
I decided to create this recipe to help change up taco night at our house. It is just slightly different from what I make for regular old ground beef tacos make with taco seasoning. We usually use flour shells, but I was in the mood that night for fresh crisp shells.
This recipe is just the right amount of change if your kids don’t stray too far from the norm. Of course, they were loved by this taco loving family. The taco meat is also fabulous for tostadas, nachos, or taco salad too. I also included a bonus recipe for you, chili taco filling. This is one I learned from my dad, who learned it from his mom, my grandma. Way easy to make!
- 1 lb ground beef
- 1 (8 oz) can tomato sauce
- 1 (15 oz) can red kidney beans, rinsed and drained (any kind of bean will do or you can use corn in it’s place)
- 1 pkg. taco seasoning
- Brown ground beef until no longer pink; drain off grease.
- Mix in tomato sauce, kidney beans, and taco seasoning and simmer until heated through. It’s that easy!
- corn shells (I like white corn)
- kosher or coarse salt
- canola oil
- Heat a small skillet over medium heat with enough canola oil to coat the bottom of the pan.
- Cook shells one at a time. Place shell in pan and cook for appox. 1 minute.
- Using tongs, turn shell over and fold in half. Cook one side of the half until crisp, then turn and cook other side of the half until crisp.
- Remove from oil. Place on plate lined with paper towels to drain and sprinkle with salt.
- 1 lb. ground beef
- 1 (15 oz) can of chili
- Cook ground beef until no longer pink; drain off grease. Mix in can of chili and cook until heated through.
This is the original photo from this post. The above photo was updated in February 2018.