Deep Fried Stuffed Tacos
Ingredients:
- 1-1.5 lbs ground beef (or ground turkey/chicken)
- 1 can Rotel tomatoes (10 oz), drained
- Provolone cheese, sliced (about 4-6 slices)
- 1 package shredded Mexican blend cheese (about 2 cups)
- 1 teaspoon minced garlic
- 1 jar Panchos white queso dip (about 12 oz)
- 1 jar picante salsa (about 16 oz)
- 1 package flour tortilla shells (8-10 count)
- Flour (for sealing)
- Water (for sealing)
- Oil (for frying, about 2-3 cups depending on your frying method)
Equipment Needed:
- Large skillet
- Spatula or wooden spoon
- Paper towels (for draining)
- Deep frying pan or heavy pot
- Plate for assembling tacos
- Mixing bowl (for sealing paste)
Instructions:
- Cook the Ground Beef:
- In a large skillet, heat over medium heat. Add the ground beef. Use a spatula to break it apart. Cook until fully browned (about 6-8 minutes).
- Add 1 teaspoon minced garlic and cook for an additional minute, stirring frequently. Drain any excess grease from the skillet.
- Add Rotel and Cheese:
- Return the skillet to medium heat. Add the drained can of Rotel tomatoes and 1 cup of shredded Mexican blend cheese to the beef mixture. Stir until the cheese is melted and everything is well combined, about 2-3 minutes. Remove from heat.
- Prepare the Tortillas:
- Lay a flour tortilla on a clean plate or flat surface. Place 1 slice of provolone cheese in the center of the tortilla.
- Add about 2-3 tablespoons of the beef and cheese mixture on top of the provolone. Drizzle a spoonful of queso dip over the meat, then add a small amount of salsa. Finish with a sprinkle of shredded cheese.
- Seal the Tacos:
- To seal the edges, mix 2 tablespoons of flour with 2 tablespoons of water in a small bowl until you have a paste. This will act as your sealing agent.
- Fold the tortilla in half over the filling to create a taco shape. Use your fingers to pinch the edges together, then brush the flour-water mixture along the edges to seal them securely. Press down firmly to ensure they stick.
- Heat the Oil:
- In a deep frying pan or heavy pot, add about 2-3 cups of oil (enough to submerge the tacos). Heat the oil over medium-low heat. To test if the oil is ready, drop in a small piece of tortilla; it should sizzle upon contact.
- Fry the Tacos:
- Carefully add the sealed tacos to the hot oil, being sure not to overcrowd the pan. Fry them for about 3-4 minutes per side, or until they are golden brown and crispy. Use a slotted spoon or spatula to flip them halfway through.
- Adjust the heat as necessary to ensure the oil stays at a steady temperature without burning.
- Drain the Tacos:
- Once golden brown, remove the tacos from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. This helps keep them crispy.
- Serve:
- Allow the tacos to cool for a minute before serving. They can be enjoyed plain or with sour cream, additional salsa, or your favorite toppings like shredded lettuce, diced tomatoes, or avocado.
Tips:
- For added flavor, consider seasoning the ground beef with taco seasoning or chili powder while cooking.
- You can customize the filling with other ingredients like diced onions, jalapeños, or different types of cheese based on your family’s preferences.
- If you want to make it a complete meal, serve the tacos with a side of Mexican rice or refried beans.
These Deep Fried Stuffed Tacos are sure to impress your family and are a fun, interactive meal that kids will love to help prepare! Enjoy!