Ground Beef Quesatacos
These crispy, cheesy quesatacos fill golden corn tortillas with saucy ground beef simmered in taco simmer sauce and a melted layer of mozzarella that gets crispy and caramelized right on the tortilla. They come together in 35 minutes, make a huge batch, and are the kind of easy weeknight dinner that the whole family fights over!
Equipment
- Cheese grater
- Cooking spoon
Ingredients
For the Ground Beef:
- 1 lb ground beef
- 1 packet, 8 oz SOMOS Taco Simmer Sauce
- ¼ white onion, finely diced
- 4 garlic cloves, minced
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt, plus more to taste
- ½ tsp black pepper
- 1 tbsp neutral oil
For the Quesatacos:
- 12 small corn tortillas
- 3 cups shredded low-moisture mozzarella, freshly grated from a block
- Neutral oil or cooking spray, for the pan
For Topping:
- Diced white onion
- Fresh cilantro leaves
- Salsa of choice
Instructions
- Heat the neutral oil in a large skillet over medium-high heat. Add the diced onion and cook for 3–4 minutes until softened and slightly caramelized. Add the minced garlic and cook 30 seconds more until deeply fragrant.
- Add the ground beef and cook, breaking it apart with a wooden spoon, for 8–10 minutes until fully browned. Season with the garlic powder, onion powder, salt, and black pepper and stir to combine.
- Pour the entire packet of SOMOS Taco Simmer Sauce over the browned beef and stir until every piece of meat is completely coated. Reduce the heat to medium-low and simmer uncovered for 5–7 minutes, stirring occasionally. If it reduces too quickly, add a splash of water to loosen. Taste and adjust salt as needed.
- Heat a large nonstick skillet or comal over medium heat and brush lightly with neutral oil or cooking spray. Place a corn tortilla flat on the pan and immediately scatter a generous amount of freshly grated mozzarella directly onto the tortilla, covering the surface completely. Spoon a generous amount of the ground beef filling onto one half of the tortilla.
- Fold the tortilla in half over the filling and press lightly. Cook for 1–2 minutes per side until deeply golden. Repeat with the remaining tortillas, cheese, and filling.
- Serve immediately topped with diced white onion, fresh cilantro, and salsa.
Notes
- Grate the mozzarella from a block yourself, pre-shredded cheese has anti-caking starch that prevents it from melting into that crispy, golden layer on the tortilla.
- Scatter the cheese on the tortilla the second it hits the pan so it has time to melt and crisp while the tortilla warms through.
- Don’t rush the beef browning step. Letting it cook undisturbed for a few minutes before breaking it apart gives you better texture and deeper flavor.
- Work in batches and keep finished quesatacos on a wire rack in a warm oven so the first ones stay crispy while you cook the rest.
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