Green Chile Beef Tacos on the Blackstone Griddle

CJ hit the Blackstone to make Green Chile Beef Tacos packed with flavor and crunch. Golden homemade shells, juicy seasoned beef, and fresh pico come together for the perfect bite every time. Crispy, cheesy, and dripping with crema — these tacos are the real deal. 🌮

Green Chile Beef Tacos with Homemade Hard Shells: https://blackstoneproducts.com/blogs/recipes/green-chile-beef-tacos-with-homemade-hard-shells

Ingredients
For the Tacos:
1 lb ground beef
8–10 yellow corn tortillas
1–2 green chiles, diced (fresh or canned)
1 large tomato, diced
1 medium red onion, finely diced
1 jalapeño, diced (optional)
Fresh cilantro, chopped
2 limes, quartered
2 cups shredded cheese (Colby Jack or Cheddar blend)
Vegetable oil (for frying)

For Garnish & Toppings:
Pico de gallo (tomato, red onion, jalapeño, cilantro, lime juice, and salt)
Guacamole
Crema (for drizzling)
Extra lime wedges

Tools Needed:
Aluminum tin pan (for heating oil)
Taco rack or cooling rack (for draining shells)
Blackstone Tequila Lime Seasoning

Directions
1. Dice tomato, red onion, and jalapeño. Chop cilantro and quarter limes. In a bowl, mix tomato, onion, jalapeño, cilantro, lime juice, and salt to make pico de gallo. Set aside with cheese, crema, and guacamole for topping.

2. Preheat your Blackstone to medium-high heat and drizzle oil on the surface. Add ground beef and cook, breaking it apart until browned. Stir in diced green chiles and season with salt, pepper, and Tequila Lime Seasoning. Keep warm on one side.

3. Place an aluminum pan on the griddle and fill with 1–2 inches of oil. Heat until shimmering. Using tongs, dip tortillas into the oil, folding gently to form taco shells. Fry until golden and crisp, then place on a rack to drain. Lightly dust with Tequila Lime Seasoning while warm.

4. Fill each shell with the beef and green chile mixture. Top with shredded cheese, pico de gallo, guacamole, crema, cilantro, and a squeeze of lime.

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