Taco Bell Crunchy Tacos

12 servings


30 minutes

total time


1 1/2 tablespoon masa harina

4 1/2 teaspoons chili powder

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon seasoning salt

1/2 teaspoon paprika

1/4 teaspoon ground cumin

1/2 teaspoon garlic salt

1/4 teaspoon sugar

1 teaspoon dried minced onion

1/2 teaspoon beef bouillon powder

1 1/3 pounds ground chuck

12 taco shells

1/2 head iceberg lettuce (shredded)

1 cup shredded cheddar cheese

2 Roma tomatoes (diced)

Sour cream (optional)


Beef Filling

In a small bowl, combine all the ingredients except the meat, and mix well.

Crumble the ground beef into a large skillet (preferably nonstick) and brown, stirring well.

Remove from the heat. Dump the meat into a strainer in the sink, rinse with hot water, and drain off the water and grease from the beef.

Return the beef to the pan.

Stir in the spice mix and 3/4 to 1 cup water.

Simmer on medium-low heat for 20 minutes, until most of the moisture has cooked away. Remove from heat before the meat is completely dry.


If you like, you can refresh the taco shells in the oven at 350°F for 7 to 10 minutes.

To assemble the tacos, spoon a few tablespoons of the meat into each taco shell.

Top with lettuce, cheese, tomatoes, and sour cream, if desired. Serve immediately.


Serving Size



236 kcal

Total Fat

15 g

Saturated Fat

6 g

Unsaturated Fat


Trans Fat



45 mg


352 mg

Total Carbohydrate

10 g

Dietary Fiber

1 g

Total Sugars

1 g


12 g

12 servings


30 minutes

total time
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