They're pretty much your run-of-the-mill tacos, but what sets them apart is their shells. Corn shells deep-fried in oil make them terrible for your hips, but amazing for your taste buds!
2 lbs. ground beef
2 packages taco seasoning
small corn tortillas
vegetable oil for frying
lettuce, tomatoes, avocados, onions, cheddar cheese, olives, sour cream, pico de gallo, picante sauce, and/or taco sauce for garnishment
Brown ground beef, add taco seasoning packet, and cook as directed. Heat vegetable oil in skillet over medium-high heat until it's very hot. Cook corn shells, one at a time, about 10 seconds per side. You want them cooked, but not stiff.
Layer individual cooked shells on paper towels (folded over the shell) as you cook them. This keeps them warm and absorbs extra grease.
In the middle of the shell, place ground beef mixture and whatever garnishment you desire. Tonight we used my pico de gallo on them and it totally made them. Best I've ever had--and we make these a lot!
The shells will be too floppy to hold their shape on their own, so they can be messy to eat, but so worth it!