Deep Fried Stuffed Tacos: Crispy, Cheesy, and Flavor-Packed Delight
Crispy, golden tacos filled with seasoned ground beef, melty provolone and Mexican cheese, and zesty queso and salsa. A crowd-pleasing snack or meal with bold flavor and satisfying crunch.
Servings: 8 servings
Calories: 350kcal
Ingredients
- 1 to 1.5 lbs ground beef
- 1 tsp minced garlic
- 1 can Rotel (drained of excess liquid)
- 1 pack shredded Mexican blend cheese (about 2 cups)
- 8 slices provolone cheese
- 1 pack flour tortillas (medium size, about 8 tortillas)
- 1/2 cup Pancho’s white queso dip
- 1 jar picante salsa
- Flour and water mix for sealing (equal parts flour and water)
- Sour cream, for dipping (optional)
- Extra salsa for dipping (optional)
- Vegetable oil, for frying (enough to submerge tacos)
Instructions
- Cook the beef mixture: Heat a large skillet over medium heat. Add the ground beef and minced garlic, breaking the beef apart with a spatula. Cook thoroughly until beef is browned and no longer pink. Drain excess grease carefully.
- Stir in the drained Rotel and 1 cup of the shredded Mexican blend cheese. Allow the cheese to melt completely into the beef while stirring occasionally.
- Prepare each taco: Lay out a tortilla on a clean surface. Place one slice of provolone cheese in the center. Spoon about 2 to 3 tablespoons of the beef mixture on top of the provolone.
- Drizzle with about a tablespoon of Pancho’s white queso dip and a small spoonful of picante salsa. Finish by sprinkling a little more shredded Mexican blend cheese over the filling.
- Seal the tacos: Fold the tortilla in half carefully to make a half-moon shape. Dip your finger into the flour and water mix and run it along the edge of the folded tortilla, pressing firmly to seal.
- Fry the stuffed tacos: Heat vegetable oil in a deep skillet or frying pan over medium-low heat. The oil should be about 1 to 2 inches deep. Fry the tacos, turning occasionally, until golden brown and crispy, about 3 to 4 minutes per side. Remove with a slotted spoon and place on paper towels to drain. Serve hot with sour cream and extra salsa, if desired.
Notes
For a non-oil frying option, bake at 400°F for 15-20 minutes until golden and bubbly. Seal the tacos carefully to prevent filling from spilling during frying.