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“It's a mini taco! Spiced ground beef & cheese enclosed in a crunchy shell. Use whatever combination of meat & cheese you like. This is what I had on hand. Filling to wrapper ratio is not approximate. If you have extra of either just freeze for later use. Prep time includes refrigeration.”
1hr 15mins

Ingredients Nutrition


  1. Brown ground beef & drain.
  2. Add taco seasoning & salsa. Simmer for 5 minutes. Remove from heat & let cool. Refrigerate for 30 minutes (mixture is easier to work with after being refrigerated). Not necessary, but works for me.
  3. Add shredded cheese & green onion. Mix well.
  4. Lay out six wrappers at a time & keep the rest under a damp paper towel to prevent from drying out.
  5. Fill each wrapper with about a tablespoon of filling (don't overstuff).
  6. Dampen the edges of wrapper with water or egg wash. Fold over forming a triangle.
  7. Push out any air and pinch edges to properly seal.
  8. These may be frozen at this point. Lay on a tray in a single layer. Freeze. Then transfer to a freezer bag. When ready fry from frozen.
  9. Heat oil in deep fryer or can shallow fry in skillet until golden brown and crisp.
  10. Serve immediately with extra salsa & sour cream for dipping.

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