These crispy beef tacos with stretchy cheese and fresh guacamole come together quickly and with minimal fuss. A few simple ingredients, a hot skillet, and just minutes are enough to serve golden tortillas filled with juicy beef and a bright lime finish.
Ingredients
- Tortillas — 3 pcs.
- Ground beef — 5.3 oz | 150 g
- Cheddar cheese — 3 slices
- Mozzarella cheese — 2.1 oz | 60 g
- Lettuce leaves
For the guacamole
- Avocado — 1/2 pc.
- Tomato — 1/2 pc.
- Finely chopped onion — 1 tbsp | 1 tbsp
- Finely chopped parsley — 1 tbsp | 1 tbsp
- Lime juice — to taste
- Salt and black pepper — to taste
Step-by-step recipe
- Spread the ground beef in an even thin layer over one side of each tortilla.
- Heat a dry skillet over medium heat. Place the tortillas beef-side down and cook until browned and crisp.
- Flip the tortillas, top with cheddar and mozzarella, fold each one in half, and toast on both sides until golden and the cheese has melted.
- Guacamole: mash the avocado with a fork, add the finely chopped tomato, onion, and parsley, pour in the lime juice, season with salt and pepper, and mix well.
- Open the cooked tacos, add lettuce leaves and a generous spoonful of guacamole. Serve immediately.
Nutritional value
| Calories | ≈ 470 kcal |
| Protein | ≈ 31 g |
| Fat | ≈ 29 g |
| Carbohydrates | ≈ 23 g |
| Serving | 1 of 2 |
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
Tips and variations
- Heat: add a pinch of chili flakes or finely chopped jalapeño to the guacamole.
- Cheese: swap cheddar for Gouda, and mozzarella for suluguni for a more elastic melt.
- Tortillas: corn tortillas bring a more pronounced aroma and a pleasant crispness; wheat tortillas are softer and more flexible.
- Herbs: cilantro can replace parsley for a more authentic Mexican flavor.
FAQ
Can I replace the beef with another meat?
Yes, use ground chicken or turkey. Cook it the same way until browned, reducing the time slightly if needed.
Which tortillas are better — wheat or corn?
For a crispier result, choose corn tortillas; for a softer, more elastic texture, wheat works well too.
How can I make the guacamole ahead of time so it doesn’t brown?
Add a little extra lime juice and press plastic wrap directly onto the surface. Refrigerate for up to 6–8 hours.