Brown ground beef, if oil left…drain. Add taco seasoning. Either a packet already mixed from store or make your own. I do both, depending on mood, what’s in pantry and/or both 😀
1 tablespoon chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried oregano
½ teaspoon paprika
¼ teaspoon crushed red pepper flakes
1½ teaspoons ground cumin
1 teaspoon salt
1 teaspoon black pepper
Prepare your favorite toppings while meat is cooking; lettuce, onions, tomatoes, cheese, avocados, etc..
When meat is done, turn to lowest setting and make taco shells. Most often it’s corn tortillas but we don’t mind “soft tacos” with flour tortillas if we run out.
Making taco shells
1 cup of vegetable oil
1 package of corn tortillas
Heat oil in skillet on medium high. Use tongs to place one tortilla at a time into the oil. It should start to sizzle right away. Cook for about 10 seconds, then flip over and fold the shell in half, holding in place with the tongs until crispy, about 10 seconds. You may need a little practice at first. Drain on paper towels, and sprinkle with salt while still hot. You can also make them as crispy/crunchy or soft as you like.
I like using a paper towel lined loaf pan because the shells fit at an angle which makes for better draining of any excess oil.
I will make a new video of this!
One handed method ↙
Otherwise (with 2 hands) I slip a new tortilla in pan while allowing finished one to drain off a little before putting on paper towel lined dish.