Ingredients:
- 1 lb ground beef
- 1 packet taco seasoning
- 1 can ro-tel diced tomatoes and green chilies
- 1 cup chunky salsa
- 1 cup white queso dip
- 1 cup shredded quesadilla cheese
- 1/4 cup sour cream
- 8 flour tortillas (6-inch)
- 1/2 cup all-purpose flour (for sealing)
- vegetable oil for frying
Instructions:
- in a skillet over medium-high heat, cook the ground beef until browned. drain excess fat.
- add taco seasoning and ro-tel. stir well and let simmer for 5 minutes until thickened.
- warm tortillas until soft and flexible.
- spread a thin layer of queso on each tortilla.
- add a spoonful of beef mixture, followed by salsa, sour cream, and shredded cheese.
- fold tortillas in half and lightly seal edges using a bit of flour paste (mix flour with water).
- heat about 1/2 inch of vegetable oil in a skillet over medium-high heat.
- fry tacos in batches for 2–3 minutes per side until golden and crispy.
- transfer to paper towels to drain excess oil.
- serve warm with extra salsa and sour cream for dipping.
timing
- prep time: 15 minutes
- cook time: 20 minutes
- total time: 35 minutes
tips
- use corn tortillas for a more authentic texture and flavor
- do not overfill tacos to prevent breaking أثناء القلي
- keep cooked tacos warm in a 200°f oven while finishing batches
- for extra crispiness, press lightly with a spatula while frying
variations
- spicy version: add jalapeños or hot sauce to the beef mixture
- cheesy overload: mix extra cheese directly into the beef
- chicken swap: replace ground beef with shredded seasoned chicken
- baked option: brush with oil and bake at 400°f until crispy
serving ideas
serve with guacamole, pico de gallo, or a simple shredded lettuce salad on the side for a complete meal.