Our family created these recipes in the ’60s when it was popular to serve frozen TV dinners and eat canned vegetables. So, today it may seem shocking, but we used canned Roast Beef with Gravy in our tacos.
Crispy Shredded Beef Tacos
Published: February 2, 2012
- Yield: 3 to 4 Servings
Our family created these recipes in the ’60s when it was popular to serve frozen TV dinners and eat canned vegetables. So, today it …
- 1 12-ounce can roast beef with gravy preferred brand: Hereford or Libby’s/substitute: leftover roast beef
- 4 cups canola oil
- 9 white corn tortillas
- 1 pound Colby-Jack cheese shredded
- ¼ head iceberg lettuce shredded
- 3 ripe tomatoes cored and diced
- sour cream for garnish
- taco sauce for garnish
- In a large shallow saucepan, over medium-heat, bring
the canola oil to frying temperature (approximately 350 to 375 degrees).
- Meanwhile, in a medium-size skillet, over medium-high heat, simmer roast beef while continuously stirring, until the meat is shredded and all liquid is completely evaporated, about 10 to 12 minutes. Remove from heat and set aside.
- Lay out tortillas on a flat surface. Spread 1 heaping tablespoon of cooked beef in a line down the center of each tortilla, across the grain.
- Fry Note: Use a tortilla as an alternative for testing the oil temperature, by dipping the edge into the oil. If it bubbles and pops, then it is ready!
- One-by-one, lightly fold filled tortilla by bringing the top ends together. Hold top ends together with fingers or tongs and fry bottom end until firmly shaped, about 30 seconds. Gently set down into oil, and fry both sides until lightly golden and crisp. Remove from oil, lightly shake to allow excess oil to drain and place on a serving plate covered with paper towels.
- Serve warm with your favorite taco toppings.
- Skill Level: Moderate