The craving overcame me; the irony is that I have one TacoBell within walking distance of my house, but as I do try to avoid junk food, I decided to make my version of Crunchy Taco Bell. It was spectacular and really easy to make.
Nowadays I usually end having Tostadas when I want crunchy Tex-Mex flavors. Feel free to treat the taco shells like tostadas in a pinch.
Visit our collection of Chilean recipes here.
Homemade Crunchy Taco Bell
4 people
Ingredients:
- 500 grams of ground sirloin
- 1 can of pinto beans or 2 cups cooked pinto beans
- 1 tablespoon taco seasoning
- 1 small can tomato sauce
- crispy taco shells
- lettuce
- tomato
- grated cheese cheddar
- sour cream or Greek yogurt naturally
Preparation:
- In a medium skillet heat to medium-high heat 1 tablespoon vegetable oil, brown the meat 3 minutes per side, with a spoon remove excess oil. Add the beans with their liquid, tomato sauce and seasoning. Stir well and let reduce boiling gently for 15 minutes, stirring occasionally.
- Meanwhile chop the lettuce, avocado, tomato.
- Heat the tacos in the oven (follow the directions on the box), fill with a layer of meat, sour cream, lettuce, tomato, and cheese. And avocado if you wish.
- Serve immediately.
