Crispy NM Red Chile Beef Tacos with Cilantro Lime Ranch

1️⃣ Cook the Beef

Heat a large skillet over medium-high heat.

Add ground beef and cook, breaking it apart, until browned and cooked through (about 6–8 minutes). 

Reduce heat to medium and stir in NM red chile powder, smoked paprika, garlic powder, onion powder, cumin, salt, pepper, and lime juice. Add water if needed to cook all seasonings together

Let simmer 2–3 minutes so the spices bloom and coat the beef evenly. Remove from heat.

2️⃣ Make the Cilantro Lime Ranch

Blend plain greek yogurt, cilantro, lime juice, garlic, salt, and pickled jalapeño and juice until smooth and creamy.

Refrigerate until ready to serve.

3️⃣ Assemble & Crisp the Tacos

Heat an oven to 425 degrees. Lightly brush each side of tortilla with oil or butter.

Place tortillas on the baking sheet, sprinkle cheese and NM red chile beef on half the tortillas, fold tortilla in half, place another cookie sheet on top to keep it folded down. 

Cook 10 minutes or until golden brown and crispy with melted cheese inside.

4️⃣ Serve

Drizzle generously with cilantro lime ranch and garnish with:

• Extra chopped cilantro
• Sliced avocado
• Pickled red onions
• Fresh lime wedges

Why NM Red Chile Works So Well

• Earthy, slightly sweet, and complex
• Adds bold Southwest flavor without overpowering heat
• Pairs perfectly with high-quality grass-finished beef
• Balanced beautifully by the cool ranch sauce

Dry Creek Meats Tip

Using grass-finished beef gives these tacos incredible depth of flavor. Because our beef isn’t waterlogged or overly fatty, the seasoning clings beautifully and crisps up perfectly in the tortilla.