Puffy Beef Tacos

Crispy, golden puffy taco shells filled with seasoned ground beef and topped with fresh toppings. A fun twist on classic tacos, perfect for taco night!

Yields: 4 tacos
Prep Time: 20 minutes
Cook Time: 20 minutes
Special Equipment: heavy skillet for frying

Ingredients

• 1 cup maseca (instant corn masa flour)

• ¾ cup very warm water (added gradually)

• ¼ tsp baking powder

• ⅛ tsp onion powder

• ⅛ tsp garlic powder

• ⅛ tsp salt

• Oil, for frying

For the Beef Filling

• 1 lb ground beef (80/20)

• ¼ tsp garlic powder

• ¼ tsp onion powder

• ¼ tsp paprika

• ⅛ tsp cumin powder

• ⅛ tsp chili powder

• 3 tbsp tomato sauce

• ½ cup water

• ⅛ tsp beef bouillon (or to taste)

• Salt and pepper, to taste

  Optional Toppings:

  Shredded lettuce, diced tomatoes, shredded cheese, sour cream, guacamole, or salsa.

Directions

1. Make the Taco Shells: Mix maseca, baking powder, onion powder, garlic powder, and salt in a bowl.

   Drain on paper towels and, while still hot, gently fold in half with tongs to form taco shells.

   Add warm water a little at a time until the dough comes together. Knead for 5 minutes. Divide dough into balls and press into flat disks (you should see small cracks on the edges).

   Heat oil to 350–375°F. Fry each disk until it puffs and turns golden.

2. Make the Beef Filling: Brown the ground beef in a skillet, breaking it up as it cooks. Drain excess grease if needed.

   Stir in garlic powder, onion powder, paprika, cumin, chili powder, salt, and pepper.

   Add tomato sauce and stir to coat.

   Pour in the water and stir in beef bouillon. Simmer until thickened but still saucy.

3. Assemble the Tacos: Fill each puffy taco shell with the seasoned beef.

   Top with lettuce, tomato, cheese, or your favorite toppings.

   Serve immediately while the shells are crisp and warm.