Baby Dilly’s Blazing Beef Tacos

Taco Tuesday Isn’t a Tradition. It’s a Religion.

Some people like tacos.
Baby Dilly is tacos... and a little bit of bourbon but that's a different story. 

Six days a week. Twice on Sunday. And when Taco Tuesday rolls around, it’s less of a meal and more of a sacred ritual. These aren’t fancy, overthought tacos. These are crispy, beefy, no-nonsense tacos built the right way—hot skillet, golden shells, and a seasoned ground beef filling that hits hard and keeps coming back for more.

When Dilly couldn’t find a taco seasoning bold enough to keep up, he did what any true believer would do: he made his own. Enter Rhino Taco Dust—the backbone of these Blazing Beef Tacos and the reason every bite delivers serious, unapologetic flavor.

What Makes These Tacos Legendary

It starts with a skillet. Onion and jalapeño soften down in oil until they’re fragrant and ready for business. Garlic follows. Then comes the ground beef, seasoned heavily with Rhino Taco Dust, tomatoes, cilantro, and a squeeze of lime for just enough brightness to cut through the richness.

The result?
Beefy. Juicy. Perfectly spiced.

But the real magic happens when the tortillas hit the oil.

Each corn tortilla is folded and flash-fried until golden and shatteringly crisp—the kind of taco shell that crunches loud enough to turn heads at the table. No store-bought shells here. This is the real deal.

Recipe

Ingredients

For the Blazing Beef Filling

• 1 tablespoon vegetable oil

• ½ medium yellow onion, diced

• 1 jalapeño, seeded and diced

• 4 cloves garlic, minced

• 1 pound ground beef

• 2 tablespoons Rhino Taco Dust

• 1 plum tomato or ¼ cup grape tomatoes, chopped

• ½ cup chopped cilantro

• 1 tablespoon lime juice

For the Tacos

• Oil for frying

• 12 corn tortillas

• 2 cups shredded iceberg lettuce

• 2 plum tomatoes or ½ cup grape tomatoes, seeded and diced

• 2 cups (8 oz) shredded yellow cheddar or Colby-Jack cheese

Instructions

1. Build the Beef
   Heat the vegetable oil in a large skillet over medium-low heat. Add the diced onion and jalapeño and cook, stirring occasionally, until softened—about 5 minutes. Add the garlic and cook for 30 seconds until fragrant.

2. Bring the Heat
   Add the ground beef, Rhino Taco Dust, tomatoes, and cilantro to the skillet. Stir until fully combined, then reduce heat to low. Simmer, stirring occasionally, until the beef is browned and cooked through, about 15 minutes. Stir in the lime juice, taste, and adjust seasoning. Add more Rhino Taco Dust if needed. Remove from heat.

3. Fry the Shells
   Line a baking sheet with paper towels. Heat about 2 inches of oil to 350°F in a heavy skillet. Using tongs, fold a tortilla in half into a “U” shape. Dip one side lengthwise into the hot oil and fry until crisp, about 10 seconds. Repeat with the other side, keeping the cooked side out of the oil. Drain on the paper towels and repeat with remaining tortillas.

4. Assemble & Serve
   Fill each crispy shell with blazing beef, shredded lettuce, tomatoes, and cheese. Serve immediately with The Herd Bundle of RhinoSaucerous Hot Sauces.

Pro Tip from the Rhino Herd

These tacos are best eaten fresh. If you need to prep ahead, reheat taco shells in a 375°F oven for 10 minutes to restore the crunch. The beef filling can be made up to two days in advance and stored in the fridge.  The full lineup of Rhino Sauces is a must!!

And one last thing:
Don’t ask Baby Dilly to share his last taco. That’s just disrespectful.