The meat and cheese tacos in the air fryer are a tasty and irresistible idea, perfect for a quick lunch or dinner full of flavor. This recipe is really easy and quick: only a few ingredients and a few minutes are enough to have tacos that are crispy outside and gooey inside. The secret is to cook the ground beef first, then fill the tortillas with cheese and meat and cook them a few minutes in the air fryer: the result is surprising, tasty and perfect for the whole family.
If you don’t have an air fryer, they can also be prepared in the oven or in a skillet, keeping all the flavor and the melty texture that makes them so irresistible. You can find all the cooking instructions below in the method. A simple, quick and versatile recipe that will bring a bit of Mexico to your table with minimal effort!
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Cooking time: 6 Minutes
- Portions: 4 Pieces
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz ground beef
- 4 small tortillas
- 1/2 cup provola (or cheese of your choice)
- 1 tsp smoked paprika
- to taste salt
- as needed cooking oil spray
- 3 tbsp Greek yogurt
- 1 tbsp mustard
- 1 tbsp ketchup
- to taste smoked paprika
Tools
- Air fryer
Steps
Let’s start by preparing the ground meat: in a non-stick skillet spray a little oil and heat over medium heat. Add the ground beef, season with salt and smoked paprika and let it cook for about 10 minutes, stirring occasionally, until it is well browned and dry.
Take the small tortillas and place half of the cooked ground meat on each. Add the grated provola using a coarse grater, then fold the tortillas into a half-moon shape, pressing lightly to shape them. Spray a little oil on the surface of the tacos.
Cook in the air fryer in the basket without overlapping at 356°F for 5-6 minutes, checking halfway through: thin tortillas become crispy very quickly and the cheese inside will melt.
Alternatively, you can cook them in the oven: preheat the oven to 392°F, place the tacos on a baking sheet lined with parchment paper and bake for 8-10 minutes, turning halfway through, until golden and the cheese is melted.
You can also use a skillet: heat a non-stick skillet over medium-low with a spray of oil, place the folded tacos in the pan and cook for 2-3 minutes per side, covering with a lid to melt the cheese without burning the tortillas.
Meanwhile prepare the accompanying sauce: in a small bowl mix Greek yogurt, mustard, ketchup and smoked paprika, until you obtain a smooth and uniform cream.
When the tacos are ready, open them slightly and season with the light sauce. Serve immediately, still hot, to enjoy them at their best. Enjoy your meal!
Vale’s tips
Substitutions: you can replace ground beef with ground chicken or turkey, or use black beans, lentils or tofu for a vegetarian version. Instead of provola you can use cheddar, mozzarella or other melty cheeses as you prefer. The yogurt sauce can be enriched with lime juice or fresh cilantro.
Tips: to prevent thin tortillas from breaking or burning, cook the tacos at a moderate temperature and check halfway through. You can flavor the ground meat with spices like cumin, oregano or a taco seasoning mix, or add chopped onion or garlic while browning.
Storage: store meat, tortillas and sauce separately in the refrigerator for 2–3 days. Wrap the tortillas in parchment paper or plastic wrap to keep them soft. Cooked ground meat can also be frozen. Leftovers can be used for salads, wraps, nachos or burrito bowls.
Variations: you can add guacamole, pico de gallo, spicy cream or grilled vegetables like peppers and zucchini to enrich the tacos and make them even tastier.
Air fryer: For cooking I used the Cosori Turbo Blaze air fryer 6 liter. You can find it here: air fryer.
Don’t miss the latest recipe 👉 puff pastry parcels with creamy chicken in the air fryer: these will save your lunch or dinner in minutes!
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