Tacos Con Carne Molida

20m
Prep Time
30m
Cook Time
50m
Ready In

Recipe: #30108

August 08, 2018



"Makes 20 tacos. This traditional Mexican recipe is for everyday tacos. Makes the basis for a decent and filling meal."

Original is 6 servings

Nutritional

  • Serving Size: 1 (509.3 g)
  • Calories 527.7
  • Total Fat - 26 g
  • Saturated Fat - 7.6 g
  • Cholesterol - 101.1 mg
  • Sodium - 259.4 mg
  • Total Carbohydrate - 36.8 g
  • Dietary Fiber - 8.3 g
  • Sugars - 8 g
  • Protein - 38.5 g
  • Calcium - 138.8 mg
  • Iron - 6.8 mg
  • Vitamin C - 60.9 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

In a skillet, brown the ground beef, green pepper and onion in the oil until meat is crumbled and cooked.

Step 2

Add the potato, canned tomatoes, sugar, chile powder, parsley, salt and pepper and stir to blend. Saute for 5 minutes.

Step 3

Add the olives and cook for 10 minutes, stirring constantly.

Step 4

Heat each tortilla over an open flame until warm and pliable or in a hot skillet for 5-10 seconds. Add to a kitchen towel to keep warm. Do only a few at a time.

Step 5

Using a tablespoon, heap two spoonfuls of ground beef mixture on one end of a tortilla. Spread slightly with spoon. Starting at filling end of tortilla, roll into a tight cylinder and then secure taco with a toothpick across seam. Place rolled cylinders seam side down on a plate and cover with plastic wrap and a kitchen towel to keep from drying out.

Step 6

In a dutch oven, heat 1 inch of oil over high heat until temperature is 350F on a thermometer. Working in several batches, fry tacos seam side down in the oil for 2 minutes. Turn over and remove toothpicks. Fry 2 more minutes until golden brown.

Step 7

Remove tacos from frying oil and place on wire rack (placed in a baking sheet to catch the grease draining off). Allow to cool slightly.

Step 8

While tacos are cooling, take lettuce and shred finely. Combine with diced tomatoes and italian dressing. Plate with tacos covered with salad and serve.

Tips


  • 20 toothpicks
  • Thermometer for frying temperature

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • For the green bell pepper, choose one that is firm, bright in color, and has no blemishes.
  • When selecting the olives, look for ones that are plump and juicy.

  • Substitute ground turkey for ground beef. This substitution will reduce the amount of saturated fat in the recipe and make it a healthier option.
  • Substitute corn tortillas for flour tortillas. This substitution will make the tacos gluten-free, which is beneficial for people with gluten allergies or sensitivities.

Taco Salad Instead of frying the tacos, layer the lettuce, tomatoes, and taco filling in a bowl and top with Italian dressing. Serve as a salad instead of tacos.



Mexican Rice: A delicious and flavorful side dish that pairs perfectly with the tacos. Mexican Rice is made with long grain white rice, garlic, onions, tomatoes, and bell peppers. It's a great way to add more color and texture to the meal, and the flavors blend perfectly with the tacos.


Refried Beans: Refried beans are a classic Mexican side dish that goes perfectly with tacos. They're creamy, flavorful, and a great source of protein. Refried beans are easy to make and can be cooked in a variety of ways. They're also a great way to add more flavor and texture to the meal.




FAQ

Q: What is the best way to fry tacos?

A: Heat 1 inch of oil in a dutch oven over high heat until the temperature is 350F. Working in batches, fry tacos seam side down for 2 minutes, then turn over and remove toothpicks. Fry for 2 more minutes until golden brown. Remove tacos from frying oil and place on a wire rack.



Q: What is the best way to store tacos?

A: Tacos should be stored in an airtight container in the refrigerator. If the tacos have already been fried, they should be reheated in the oven before consuming.

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Fun facts:

Tacos Con Carne Molida can be traced back to the Aztec people who were the first to make tacos. They would fill tacos with various ingredients, including beans, squash and fish.

The popular taco chain, Taco Bell, was founded by Glen Bell in California in 1962. His first restaurant, Taco-Tia, served tacos with ground beef, lettuce, tomatoes, and shredded cheese - similar to the Tacos Con Carne Molida recipe.