Spicy Beef Tacos

Spicy Beef Tacos

Spicy Beef Tacos


Makes 6 servings


1 pound boneless beef chuck, cut into 1-inch cubes
Vegetable oil
1 to 2 teaspoons chili powder
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 can (14-1/2 ounces) diced tomatoes, undrained
12 (6-inch) corn tortillas*
1 cup (4 ounces) shredded mild Cheddar cheese
2 to 3 cups shredded iceberg lettuce
1 large fresh tomato, seeded, chopped
Cilantro for garnish

*Or, substitute packaged taco shells for the corn tortillas. Omit steps 4 and 5. Warm taco shells according to package directions.


  1. Brown beef in 2 tablespoons hot oil in large skillet over medium-high heat 10 to 12 minutes, turning frequently. Reduce heat to low. Stir in chili powder, garlic, salt and cumin. Cook and stir 30 seconds.
  2. Add canned tomatoes with juice. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 1-1/2 to 2 hours until beef is very tender.
  3. Using 2 forks, pull beef into coarse shreds in skillet. Increase heat to medium. Cook, uncovered, 10 to 15 minutes until most of liquid has evaporated. Keep warm.
  4. Heat 4 to 5 inches of oil in deep fat fryer or deep saucepan over medium-high heat to 375°F; adjust heat to maintain temperature.
  5. For taco shells, place 1 tortilla in taco fryer basket;** close gently. Fry tortilla 1/2 to 1 minute until crisp and golden. Open basket; gently remove taco shell. Drain on paper towels. Repeat with remaining tortillas.
  6. Layer beef, cheese, lettuce and tomato in each taco shell. Garnish, if desired.

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