Description
These Crispy Baked Beef Tacos are a quick and crowd-pleasing recipe featuring seasoned ground beef and melted cheese nestled in crispy corn tortillas. Perfect for a delicious weeknight meal, these tacos combine savory flavors with a satisfying crunch, all baked to perfection in the oven.
Ingredients
Scale
Beef Mixture
- 1 pound lean ground beef (90%)
- 1 packet taco seasoning
- 3/4 cup red enchilada sauce
Tacos
- 2 1/2 cups Oaxaca cheese, Mexican cheese, or Monterey Jack
- 10 corn tortillas
- 1 tablespoon olive oil
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) to prepare for baking the tacos until crispy.
- Cook Beef: Heat a skillet over medium-high heat and brown the ground beef, breaking it up as it cooks. Stir in the taco seasoning and red enchilada sauce. Let the mixture simmer briefly, then remove from heat.
- Prepare Tortillas: Wrap the tortillas in a damp paper towel and microwave them for 30 to 60 seconds until they become soft and pliable, making them easier to fold.
- Assemble Tacos: Brush one side of each tortilla with olive oil and place on a baking sheet, oiled side down. On half of each tortilla, add 2 tablespoons of cheese, then 1/4 cup of the beef mixture, followed by 2 more tablespoons of cheese. Fold the tortilla over the filling to create a taco.
- Arrange Tacos: Repeat the assembly process with remaining tortillas and ingredients, arranging the folded tacos in a single layer on the baking sheet.
- Bake Tacos: Bake the tacos in the preheated oven for about 16 minutes or until the tortillas are crispy and the cheese has melted. Allow them to cool for 3 minutes before serving to avoid burns and to let flavors settle.
Notes
- Using a damp paper towel to warm tortillas prevents them from cracking when folded.
- Adjust the amount of cheese and beef to suit your taste preferences.
- Serve with your favorite toppings such as salsa, guacamole, or sour cream.
- For extra crispiness, you can flip tacos halfway through baking.
- Ground beef can be substituted with ground turkey or chicken for a leaner option.
