Oven Baked Beef Tacos
These Oven Baked Beef Tacos are a quick and easy dinner that serves a crowd! Corn tortillas are layered with juicy ground beef, refried beans, and cheese, baked until melty in the middle with a perfectly crispy shell, then finished with your favorite taco toppings.
Servings: 10 tacos
Ingredients
Taco Meat
- 1 pound ground beef
- 2-3 tablespoons taco seasoning use our homemade taco seasoning or we love Siete Foods taco seasoning too
- 1/3 cup mild salsa
- 1 4-ounce can spicy or mild green chiles optional, for some extra heat!
Other:
- 10 corn tortillas or tortillas of choice (we used 6-inch)
- 1-2 cups shredded cheddar cheese
- 1 cup refried beans Siete Foods is our favorite store-bought option or make my easy homemade refried beans
- Avocado oil spray for greasing tortillas
- toppings scallions, shredded lettuce, diced tomato, sour cream, guacamole, salsa, finely diced white onion, hot sauce, cilantro, avocado slices, jalapeños, lime wedges, diary-free cheese
Instructions
- Preheat oven to 375ºF and line a rimmed baking sheet with parchment paper.
- In a large skillet over medium heat, add beef and taco seasoning, mix until beef has browned. Make sure to chop and break up the meat so it’s fine without large pieces. Once browned, add in salsa (optional green chiles as well in this step) and mix. Set aside.
- Optional: Prepare refried beans as directed, if using.
- On your lined baking sheet, add tortillas and spray oil on both sides of the tortillas.
- Spoon roughly 1/4/-1/3 cup of the ground beef mixture onto one side of each tortilla, add a tablespoon or two of refried beans, and sprinkle cheese on top.
- Bake for 10 minutes, unfolded.
- Fold the other side over, flatten with your spatula, and bake the tacos for an additional 5-10 minutes, until crispy to your liking.
- Not crispy enough? Broil on high for about 90 seconds (watching closely to avoid burning) until the tortillas are golden brown.
- Serve with your favorite toppings! I like to gently open mine to add more toppings to the inside) and enjoy!
Notes
- Line the baking sheet. I recommend lining your baking sheet with parchment paper before baking the tacos. This prevents anything from sticking to the pan and makes cleanup super easy.
- Adjust for the tortilla size. I used 6-inch tortillas for this recipe. If you use larger ones, be sure to adjust the amount of filling you add to each taco accordingly.
- Spray the tortillas with cooking spray. This helps the tortillas get nice and crispy!
- Fold after baking. I find that the easiest way to make these tacos is to keep them open-faced for the first 10 minutes of baking, fold them, then bake them in a taco shape for an additional 5-10 minutes. Heating the tortillas first allows them to be more malleable, so you don't tear them.
- If you fold before baking, warm them in the microwave first so they don't break.
Nutrition
Serving: 1taco | Calories: 238kcal | Carbohydrates: 15g | Protein: 13g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 351mg | Potassium: 202mg | Fiber: 3g | Sugar: 1g | Vitamin A: 222IU | Vitamin C: 0.4mg | Calcium: 119mg | Iron: 2mg