Deep Fried Stuffed Tacos 🌮
Ingredients:
- 1-1.5 lbs ground beef (or ground turkey/chicken)
- 1 can Rotel (drained)
- 1 teaspoon minced garlic
- 1 slice provolone cheese per taco (depending on how many tacos you make)
- 1 package shredded Mexican blend cheese
- 1 jar Panchos white queso dip (or your preferred queso)
- 1 jar picante salsa
- 1 package flour tortilla shells (about 10-inch tortillas)
- Oil for frying (vegetable or canola oil works best)
- Optional toppings: Sour cream, salsa, shredded lettuce, tomatoes, guacamole
For Sealing the Tacos:
- Flour-water mixture: Mix 1 tablespoon of flour with a little water to make a paste to help seal the tacos before frying.
Instructions:
- Cook the Ground Beef:
- In a skillet over medium heat, brown 1-1.5 lbs of ground beef.
- Add 1 teaspoon minced garlic and cook until fragrant.
- Drain excess grease from the beef and return it to the skillet.
- Add Rotel and Cheese:
- Stir in 1 can of drained Rotel.
- Add 1 cup of shredded Mexican blend cheese, and stir until the cheese is melted and everything is well combined.
- Remove the skillet from heat and set aside.
- Assemble the Tacos:
- Lay out a flour tortilla on a plate.
- Place 1 slice of provolone cheese in the center of the tortilla.
- Add a generous spoonful of the beef mixture on top of the provolone.
- Drizzle a spoonful of Panchos white queso dip over the meat mixture.
- Add a small spoonful of picante salsa and sprinkle with a little more shredded Mexican cheese for extra cheesy goodness.
- Seal the Tacos:
- Fold the tortilla in half over the filling, pressing the edges together.
- Use the flour-water mixture to help seal the edges by brushing a small amount of the paste on the edges and pressing to close the taco. This helps prevent the filling from leaking out during frying.
- Fry the Tacos:
- Heat vegetable or canola oil in a deep skillet over medium-low heat. You want enough oil to cover the tacos halfway (about 1/2 inch of oil).
- Once the oil is hot, carefully place the stuffed tacos into the pan.
- Fry each side for about 3-4 minutes, or until golden brown and crispy.
- Flip the tacos carefully with tongs and fry the other side for another 3-4 minutes until the cheese inside is fully melted and the outside is crispy.
- Drain and Serve:
- Remove the fried tacos from the oil and let them drain on a plate lined with paper towels.
- Serve immediately with sour cream, extra salsa, or your favorite taco toppings like shredded lettuce, guacamole, or diced tomatoes.
Tips:
- Switch up the protein: You can use ground chicken, turkey, or even shredded rotisserie chicken for a lighter option.
- Customize the filling: Add cooked black beans, corn, or diced bell peppers for extra flavor.
- Make them extra crispy: Frying at medium-low heat helps ensure the cheese melts on the inside while the tortillas get nice and crispy on the outside.
These Deep Fried Stuffed Tacos are sure to be a hit, especially for picky eaters! It’s a fun, hands-on meal with a satisfying crunch and melty goodness inside. Enjoy! 🌮😋