How to make crispy fresh tacos using flour tortillas

I like the soft white flour tortillas. My husband likes the wheat ones. I think the white fry up more flakey and light.

Put less than 1/4" olive oil in fry pan.

Brown ground beef and onion. Finely chopping as it fries. Drain grease if not lean. Add seasonings. Keep warm.

I pre-fry a pound of ground beef, season and freeze in small baggies so I always have on hand for a quick taco. Then I microwave just enough for what I'm making

I like the way tortillas bubble and crisp up so nice and flakey... Yet stay soft inside!

Gently lift, keeping tortilla folded. Let excess oil drip into pan

It only takes a couple of minutes to brown and crisp up the outsides of each tortilla

Drain on paper towel and have warmed meat ready to spoon into taco.

Heated meat is then spooned I to each shell. The rest is added at the table by guests as desired.

Open JUST enough to spoon in meat but don't totally open or they'll break. . If you're making several, you can load meat and store them upright in cake pan in 250° oven.

I shred my lettuce ahead of time and have it ready at the table.

At the table just before eating, we spoon in shredded cheddar cheese and lettuce. You can also add diced fresh tomatoes, salsa, whatever.

I like a lot of lettuce.

We're wimps when it comes to spicy salsa so we're happy using "Western Dressing" (similar to French) (Note: Tortilla is soft inside and crispy brown outside. Sometimes it will open without breaking)

These shells are SO much nicer, tastier and easier to eat than the tough extremely crunchy store-bought corn shells! Tacos are colorful and healthy meals with protein, vegetable & dairy!