Mediterranean-Style Bourbon Queso Crunch Taco Tray
Mediterranean-Style Bourbon Queso Crunch Taco Tray combines crispy taco shells with richly seasoned beef, garlic, tomatoes, oregano, paprika, a splash of bourbon, creamy queso, and tangy feta. The Mediterranean-inspired ingredients bring freshness and depth while the crunchy shells and bubbling cheese keep the recipe firmly in fun, comforting taco-night territory. Fresh parsley and lemon add a bright finish that balances the rich filling. It's an easy, shareable tray that's perfect for family dinners, game nights, casual entertaining, and weekend gatherings.
Ingredients
- 1½ pounds lean ground beef
- 1 tablespoon extra-virgin olive oil
- 1 medium red onion finely diced
- 1 medium red bell pepper finely diced
- 4 garlic cloves minced
- 1 cup finely diced tomatoes well drained
- 2 tablespoons bourbon
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon red pepper flakes
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper
- 12 hard corn taco shells
- 1½ cups queso cheese sauce
- ½ cup crumbled feta
- ¼ cup sliced Kalamata olives optional
- ¼ cup fresh parsley chopped
- 1 tablespoon fresh lemon juice
- Lemon wedges for serving
Instructions
- Heat a large skillet over medium-high heat. Add the olive oil and ground beef, then cook for 6–8 minutes, breaking it apart until browned. Drain excess grease if necessary.
- Reduce the heat to medium. Add the diced red onion and bell pepper and cook for 4–5 minutes until softened.
- Add the minced garlic, oregano, smoked paprika, cumin, red pepper flakes, black pepper, and ½ teaspoon salt. Cook for 30–60 seconds until fragrant.
- Pour in the bourbon and stir, scraping the browned bits from the bottom of the skillet. Simmer for 2–3 minutes until most of the liquid has cooked away.
- Stir in the diced tomatoes and tomato paste. Cook for 3–4 minutes until the beef mixture is thick and cohesive. Taste and add the remaining ½ teaspoon salt if needed.
- Preheat the oven to 375°F (190°C). Arrange 12 hard taco shells upright in a 9 x 13-inch baking dish.
- Divide the beef mixture evenly among the taco shells, using approximately ¼ cup filling per shell.
- Spoon the queso evenly over the tacos, then sprinkle with crumbled feta and Kalamata olives if using.
- Bake for 10–12 minutes, until the queso is hot and bubbling and the taco shells remain crisp. Broil for 1–2 minutes if additional browning is desired, watching closely.
- Remove from the oven and rest for 3–5 minutes. Drizzle with fresh lemon juice and garnish generously with chopped parsley. Serve immediately with lemon wedges and desired toppings.