BEEF AND CHEESE STREET TACOS
BEEF AND CHEESE STREET TACOS
These Street Taco’s are so delicious, and something that everyone will love. They’re easy to make, and you have a great meal right in your hand, with fresh healthy ingredients, packed full of flavor. This makes enough for a bunch, and it’s a wonderful dish to serve anytime, for any occasion. Keep this one handy!
HERE’S WHAT YOU NEED TO MAKE BEEF AND CHEESE STREET TACOS:
1 pound of ground Sirloin
1 medium onion – chopped (divided – see instructions)
2 Tablespoons of Taco seasoning
1 teaspoon of garlic salt
1 teaspoon of sugar
2 cups of Salsa
1/4 cup of Ketchup
1 cup of shredded Cheddar Cheese – to top
1 large jar of Pico De Gallo – Mild – to top
1 bunch of Green Onions – Rinsed – cleaned and chopped – to top
1 package of Mission Street Corn Taco Shells – soft
HERE’S WHAT YOU DO:
Place the ground sirloin in a heavy bottom skillet, and cook meat to a golden brown, with no pink left. Remove cooked sirloin to a paper towel lined plate to drain fat. Place the chopped onion in the skillet, and saute for 2 minutes. Return the meat to the skillet, and stir well with onion. Add the taco seasoning, garlic salt, sugar, Ketchup, and Salsa, and stir well. Let simmer for about 20 minutes.
When the Taco meat is done, lay the Corn Tortilla shells out on a large piece of Parchment paper, and spread the meat on the Corn Shells. Sprinkle with Cheese.
Pick up shells, and place them in the Air Fryer basket, with the tops together, shaped like a Taco. Lean them against each other to Air Fry so they hold their shape.
Fry for 8 minutes in the Air Fryer at 350 degrees. Remove from Fryer with tongs, and top with Pico de Gallo, and chopped Green Onions. Serve, and Enjoy!
Makes approximately 24 Tacos
BEEF AND CHEESE STREET TACOS
Ingredients
- 1 pound of ground Sirloin
- 1 medium onion – chopped divided – see instructions
- 2 Tablespoons of Taco seasoning
- 1 teaspoon of garlic salt
- 1 teaspoon of sugar
- 2 cups of Salsa
- 1/4 cup of Ketchup
- 1 cup of shredded Cheddar Cheese – to top
- 1 large jar of Pico De Gallo – Mild – to top
- 1 bunch of Green Onions – Rinsed – cleaned and chopped – to top
- 1 package of Mission Street Corn Taco Shells – soft
Instructions
- Place the ground sirloin in a heavy bottom skillet, and cook meat to a golden brown, with no pink left. Remove cooked sirloin to a paper towel lined plate to drain fat. Place the chopped onion in the skillet, and saute for 2 minutes. Return the meat to the skillet, and stir well with onion. Add the taco seasoning, garlic salt, sugar, Ketchup, and Salsa, and stir well. Let simmer for about 20 minutes.
- When the Taco meat is done, lay the Corn Tortilla shells out on a large piece of Parchment paper, and spread the meat on the Corn Shells. Sprinkle with Cheese.
- Pick up shells, and place them in the Air Fryer basket, with the tops together, shaped like a Taco. Lean them against each other to Air Fry so they hold their shape.
- Fry for 8 minutes in the Air Fryer at 350 degrees. Remove from Fryer with tongs, and top with Pico de Gallo, and chopped Green Onions. Serve, and Enjoy!
