🌮🔥 Happy Taco Tuesday, Fam! 🔥🌮

We’re throwing it way back — crispy hard shells, spiced beef, that first crunchy bite that basically tastes like nostalgia. But this time, we’re leveling it up with our guy Sam The Cooking Guy.

We’re talking beer-braised beef, crispy potatoes, and homemade hard shells that put the boxed stuff to shame. Sounds fancy, tastes legendary, and takes way less effort than you think.

👇 Scroll for the recipe and let’s turn Taco Tuesday into a full-blown flavor fiesta.

Cheers & hot sauce,
~ The Taco Tuesday Crew 🌶️✨

Recipe By: Sam The Cooking Guy
🌮 Fun Fact: Hard taco shells were popularized in the U.S. in the 1940s when restaurants like Taco Bell made pre-fried, ready-to-fill shells a fast-food icon. 🇺🇸✨

🌶️ What You’ll Need
🥩 For the Meat
1 lb ground beef (80/20 blend for flavor)
1 yellow onion, diced
1 tbsp avocado oil
1 tsp salt
½ tsp black pepper
1 tsp cumin
1 tsp dried oregano
½ cup beer (lager or light ale works best) 🍺
1 chipotle pepper, minced (plus a little adobo sauce for heat)

🥔 For the Potatoes
2 large russet potatoes, peeled and diced
2 tbsp avocado oil
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp smoked paprika

🌮 For the Shells
8 corn tortillas
Oil for frying (vegetable or avocado oil)
Pinch of salt, for finishing

🧀 Toppings
1 cup shredded mixed cheese (cheddar, jack, or whatever makes you happy)
1 cup diced tomatoes
1 cup shredded iceberg lettuce
Sour cream, for drizzling or dipping

🌮 How To Make The Magic
🥔 Step 1: The Potatoes (aka Flavor Base 101)

Peel and chop your russets into bite-size cubes. Toss with avocado oil, salt, pepper, garlic powder, and smoked paprika.
Roast or pan-fry until golden and crispy. Try not to eat them all before the tacos.

Sauté chopped onion in avocado oil until soft and sweet. Add your 80/20 beef and cook until browned.
Season with salt, pepper, cumin, and oregano.
Now the fun part — pour in a splash of beer 🍺 and let it bubble down. Add minced chipotle for that smoky kick.

Heat oil in a skillet and fry corn tortillas one by one — fold gently mid-fry to get that classic taco pocket.
Drain on paper towels and sprinkle with a pinch of salt.

Layer it up: a spoonful of crispy potatoes → juicy beer-braised beef → shredded cheese → iceberg lettuce → diced tomato → sour cream drizzle.

Crisp, juicy, smoky, cheesy perfection. This is the kind of taco that deserves a cold beer and zero interruptions.

WATCH the VIDEO!