Crispy Air Fryer Ground Beef Tacos

For a deeply flavorful meal with a satisfying crunch, these Air Fryer Ground Beef Tacos are exactly what you need. Also known as taquitos, they feature a savory beef and potato filling wrapped inside heavily seasoned tortillas, all crisped to a beautiful golden brown without deep frying. The video walkthrough below shows exactly how to make both the robust filling and a quick homemade salsa to serve right on top.

Ingredients

• For the filling:
• Oil (a small amount for sautéing)
• 1/2 onion, chopped
• 1 jalapeño, chopped
• 1 1/2 lbs lean ground beef
• 1 garlic clove, minced
• 2 Roma tomatoes, chopped
• 2 potatoes, chopped into small pieces
• 1 tbsp New Mexico chili powder
• 2 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp oregano
• 1/2 tsp ground cumin
• 1 can El Pato hot sauce (or regular tomato sauce)
• For the salsa:
• 1 jalapeño
• 2 Roma tomatoes
• 15 chiles de árbol
• 1/4 onion
• 6 tomatillos
• Water (to cover)
• 2 garlic cloves
• A handful of cilantro
• 2 tsp salt
• For the tortillas and rolling:
• 3/4 cup oil
• 1 tbsp New Mexico chili powder
• 2 tsp Cajun seasoning
• Tortillas (about 10 per batch)
• Mexican shredded cheese
• For serving:
• Shredded lettuce
• Crema

Instructions

1. Heat a little oil in a skillet over medium-high heat. Add the chopped onion and 1 chopped jalapeño, and sauté for a couple of minutes.
2. Add the lean ground beef to the skillet. Break the meat down and let it cook for 5 minutes.
3. Stir in the minced garlic clove and the 2 chopped Roma tomatoes.
4. Add the small potato pieces along with all the seasonings: 1 tbsp New Mexico chili powder, 2 1/2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp oregano, and 1/2 tsp ground cumin. Mix everything together.
5. Pour in the can of El Pato hot sauce (or tomato sauce) and stir well. Reduce the heat to the lowest setting, cover the skillet, and allow it to cook for 15 minutes, or until the potatoes are nice and soft.
6. While the filling cooks, prepare the salsa. In a small pot, combine 1 jalapeño, 2 Roma tomatoes, 15 chiles de árbol, 1/4 onion, and 6 tomatillos. Cover the ingredients with water.
7. Set the pot over medium-high heat and bring to a boil.
8. Once boiling, transfer the boiled ingredients to a blender. Add 2 garlic cloves, a handful of cilantro, and 2 tsp salt. Pulse for a couple of seconds until smashed, then transfer the salsa to a bowl and adjust salt if needed.
9. Preheat your air fryer to 400°F.
10. In a small bowl, make the tortilla dip by whisking together 3/4 cup oil, 1 tbsp New Mexico chili powder, and 2 tsp Cajun seasoning until well combined and any chili powder clumps are broken down.
11. Grab a stack of about 10 tortillas and microwave them for 1 minute. As soon as you take them out, unstack them immediately to prevent them from breaking.
12. Dip a tortilla into the seasoned oil mixture. Place a pinch of Mexican shredded cheese and a scoop of the beef and potato filling onto the tortilla, then roll it up tightly. Repeat to make 6 to 8 tacos per batch.
13. Carefully place the rolled tacos into the hot air fryer basket.
14. Air fry for 10 to 12 minutes, flipping them halfway through, until they are nice and golden.
15. Carefully remove the crispy tacos from the air fryer. Serve immediately topped with shredded lettuce, crema, and the homemade salsa.

Tips for the Best Results

Unstack tortillas immediately: Removing the tortillas from each other right out of the microwave is crucial; otherwise, they will stick and break when you try to roll them.

The seasoned oil is optional: Dipping the tortillas adds a beautiful golden color and a punch of flavor, but you can skip this step if you prefer to use less oil.

Mind the hot basket: Air fryers get extremely hot at 400°F. Use tongs and be very careful when placing and flipping the rolled tacos inside the basket.