Skillet-Fried Cheesy Southwest Beef Tacodillas

Craving a delightful fusion of flavors that combines the best of Tex-Mex cuisine? Look no further than Skillet-Fried Cheesy Southwest Beef Tacodillas

These delicious creations are a crispy, cheesy twist on traditional tacos, featuring a savory Southwest spice blend, fresh pico de gallo, and a zesty drizzling sauce.

Perfect for gatherings or a cozy night in, these Tacodillas are certain to impress.

The Name “Tacodillas”

The term “Tacodillas” ingeniously merges “taco” and “quesadilla,” showcasing the delightful blending of two beloved Mexican dishes.

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While not widely documented, the “tacodilla” likely represents a fusion of traditional taco elements with modern culinary trends, reflecting the evolving nature of taco culture.

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This innovative dish captures the essence of creativity in cooking—where classic flavors are reimagined into something new and exciting, appealing to both long-time taco enthusiasts and those exploring the rich world of Tex-Mex cuisine.

By combining crispy tortillas and cheesy goodness with flavorful fillings, Tacodillas embody the spirit of innovation in contemporary cooking while paying homage to their roots.

Skillet-Fried Cheesy Southwest Beef Tacodillas

For the Beef Filling

1 pound lean ground beef

1 small onion, finely chopped

1 tablespoon Southwest spice blend (garlic, cumin, chili powder)

2 cloves garlic, minced

2-3 tablespoons beef stock

For the Pico de Gallo

1 medium tomato, diced

1/2 small onion, diced

Juice of 1 lime

Salt to taste

For the Tacodillas

6-8 (6-inch) flour tortillas

2 cups Mexican 3-cheese blend, shredded

For the Drizzling Sauce

1/2 cup sour cream

Juice of 1 lime

Zest of 1 lime

Water to thin out as needed

Prepare the Pico de Gallo

In a bowl, mix the diced tomato, onion, lime juice, and a pinch of salt. Set it aside to let the flavors develop.

Prepare the Drizzling Sauce

In a small bowl, mix the sour cream, lime juice, and lime zest, adding water until the desired consistency is achieved for drizzling. Set aside.

Cook the Beef Filling

In a skillet over medium heat, cook the ground beef and chopped onion together until the beef is browned and the onion is translucent, about 5-7 minutes.

Incorporate the minced garlic and Southwest spice blend and cook for 1 minute until fragrant.

Remove any excess fat from the skillet.

Next, add the beef stock and stir well, letting it cook for an additional 2-3 minutes until the mixture is nicely combined and flavorful.

Remove beef mixture from heat and transfer to a plate. Whip out pan.

Assemble the Tacodillas

On one half of each tortilla, sprinkle the shredded cheese, then add some of the beef filling. Optionally, incorporate a bit of the pico de gallo for additional freshness.

Fold the tortillas over to create a half-moon shape and repeat with the remaining tortillas.

Fry the Tacodillas

Heat 1 tablespoon butter to the same skillet used to make the beef filling, over medium heat.

In batches, place the folded Tacodillas in the skillet and cook for about 3-4 minutes on each side until golden brown and the cheese has melted.

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Plate the Tacodillas. Drizzle over the top with the sour cream lime sauce and serve with the pico de gallo.

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