Tacos Con Carne Molida

Prep Time
Cook Time
Ready In

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

Original recipe yields 6 servings


  • 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 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 & Variations

  • 20 toothpicks
  • Thermometer for frying temperature