When I Make Crispy Baked Beef Tacos, Everyone Hangs Out in the Kitchen
I remember the first time I tried to make these crispy baked Beef Tacos for my (unreasonably) picky family—let’s say it was nearly a disaster, but we ended up laughing more than we ate. I burnt half the tortillas; the dog probably ate more filling than any of us, but it smelled so amazing, even the neighbor popped her head in to ask if we were having a party. Now, every time I make these, it’s like a dinner bell rings and people wander in and steal cheese (or just taste the beef straight from the pan, and yes, I pretend not to notice). I won’t say there’s never bickering over the last taco, but honestly, that’s half the fun.
Why You'll Love This (Or At Least Why I Keep Making It)
I pull this recipe out whenever the week’s gotten a bit too long or I need something that feels like a treat but, you know, doesn’t leave me washing dishes until midnight. My family goes a bit wild for the crispy shells—something about that oven-baked crunch and gooey cheese. If I'm being honest, I used to fret about getting the tortillas just right, but now I just embrace a few rips; chewy bits kinda taste great anyway. Plus, I can throw in whatever odds and ends I’ve got—leftover beans, the last bit of salsa that’s always in the fridge—and no one complains. Or even notices, really.
What You'll Need (And Honestly, Some Things You Probably Already Have)
- 1 pound (about 450g) ground beef (If I’m in a rush, ground turkey works fine. My grandmother would look at me sideways, but it’s tasty!)
- 1 small onion, diced (I’ve skipped it before when the kids were complaining and, well, it’s fine)
- 2 cloves garlic, minced (Honestly, jarred garlic works if you forget to buy fresh)
- 1 packet or 2 tablespoons taco seasoning (Homemade or store-bought—nobody judges here)
- ⅓ cup water
- 10 corn tortillas (Flour ones work but don’t get quite as crunchy, FYI)
- 1 ½ cups shredded cheese, such as cheddar or Monterey Jack (Or both. Or whatever’s in that bag at the back of the fridge)
- Cooking spray or a little oil
- Optional: diced tomatoes, sliced jalapenos, chopped cilantro, sour cream (A handful of lettuce is nice too—if you remember)
How To Actually Throw These Together (Trust Me, It’s Easier Than It Looks)
- Preheat your oven to 425°F (220°C). Grab a large baking sheet. Sometimes I line it with foil if I’m feeling lazy about cleanup, but you do you.
- In a skillet, cook the beef and onion over medium heat until the meat isn’t pink anymore. Drain the fat (sometimes I just blot it with a paper towel because, you know, less mess). Stir in garlic, taco seasoning, and water. Let it bubble away for 3-4 minutes until it thickens a bit. This is usually when I sneak a taste—just to "adjust seasoning." (I almost always add a bit of extra chili powder for a kick, but that’s optional.)
- Warm the tortillas, either wrapped in a damp kitchen towel in the microwave for about 30 seconds or quick-toast them in a pan. If you skip this, trust me, they’ll tear when you try to fill them. (I have learned this the hard way, more than once.)
- Lightly oil (or spray) both sides of each tortilla. Spoon a couple of tablespoons of beef filling onto one half of each tortilla, add a small handful of cheese, then fold in half like a taco. Arrange them folded up on the baking sheet. Sometimes I have to sort of prop them against each other to keep them from flopping open, and that’s perfectly okay.
- Bake in that hot oven for about 12-15 minutes, flipping halfway if you can be bothered (I skip this sometimes and they still get crispy). You want the tortillas golden, with edges you can actually tap. If you like things super cheesy, sprinkle a bit more cheese on top before the last few minutes.
- Let them cool for a minute when they come out—burnt fingers, ouch. Then top with whatever toppings make you happy. Or just eat them straight off the tray (speaking from experience).
Notes I’ve Learned (The Hard Way, Mostly)
- If you overfill the tortillas, the tacos ooze everywhere. The mess tastes amazing but does not photograph well, if you care about that stuff.
- Cold tortillas crack and make you say words you shouldn’t say near children. Warming is not optional, even if you want to skip steps.
- I think these are even better the next day, cold from the fridge. But maybe I’m weird.
Variations That (Mostly) Worked
- Swapping in black beans and skipping the beef is actually pretty darn good, especially when you add a splash of lime.
- Chorizo instead of beef: spicy and fantastic; but you really need to drain it well or your tacos get soggy.
- I tried adding diced potatoes once, and, well... let’s just say the kids still remind me of the "potato taco incident." Wouldn’t recommend unless you love a really starchy taco.
What If I Don’t Have the Fancy Stuff?
Don’t own a big baking sheet? I’ve crammed the tacos into a casserole dish, and it’s not perfect but works in a pinch. No cooking spray? Just brush with oil or, honestly, even melted butter—though maybe not margarine; that got a bit strange. I do think a spatula helps for flipping, but fingers work fine (if you like living dangerously, ha).
Storing Leftovers (Though Good Luck Getting Any)
If somehow there’s leftovers, pop them in the fridge in a container. They'll stay good for a couple of days, but the shells go less crispy after the first night; reheating in the oven helps a bit. Not that anyone here ever leaves enough to test this properly.
How I Like to Serve These (Feel Free to Ignore Me)
I’m team "all the toppings," personally—chopped tomatoes, a dollop of sour cream, sometimes a drizzle of hot sauce if the mood strikes. My youngest insists on ranch dressing for some reason, so… there’s no rules. Sometimes, we’ll have a bowl of guacamole nearby and scoop by the spoonful. On Taco Tuesday, I put everything out family-style—people pile on what they want, and the quietest you’ll ever hear the house is during taco eating. True story.
If You Want to Avoid My Usual Goofs (Pro Tips, Sort Of)
- Don’t rush browning the meat. I once cranked the heat up to "get it over with" and ended up with dry little crumbles. Not great.
- Don’t skip oiling the tortillas, or they don’t get crispy, just tough. And nobody loves tough tacos. (Well, maybe my uncle. But he eats anything.)
- If the tortillas crack, smile and call them "rustic." Makes you sound like you did it on purpose!
FAQ: You Ask, I Try My Best
- Can I prep these ahead? For sure! I sometimes fill and fold the tacos earlier in the day and just pop them in the oven when we’re ready to eat. If they sit overnight, they get a little soggy (meh).
- What if I don't eat beef? You do you! I’ve made them veggie, with beans and even tofu crumble (don’t tell my dad). Still delish.
- Are flour or corn tortillas better? Okay so, this is a hot topic; I think corn gets crispier, but use flour if that’s all you’ve got. They'll be tasty, just softer.
- Why won’t my tortillas stay closed? Oh, this drives me nuts too. Sometimes it’s too much filling, sometimes they just don’t want to cooperate. I wedge them against each other or even use a toothpick if I must (don’t forget to take it out, obviously).
- How spicy is it? The packet seasoning is pretty mild, but if you go dinner-party bold with diced jalapenos or extra chili, you’ll know it. Start mild if your crowd is fussy like mine.
Totally unrelated, but does anyone else always lose their cheese grater right when they need it most? Happens to me every time. Anyway—happy taco night!
Ingredients
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning (about 1 oz)
- ⅔ cup water
- 8 hard taco shells
- 1 ½ cups shredded cheddar cheese
- 1 cup shredded lettuce
- 1 medium tomato, diced
- ½ cup sour cream, for serving
Instructions
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1Preheat the oven to 400°F (200°C) and arrange taco shells in a 9x13-inch baking dish.
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2In a large skillet over medium heat, cook the ground beef and onion until the beef is browned and the onion is soft, about 6-8 minutes. Drain excess fat.
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3Add minced garlic and cook for 1 minute. Stir in taco seasoning and water; simmer until thickened, about 3 minutes.
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4Spoon the beef mixture evenly into each taco shell. Top each with shredded cheddar cheese.
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5Bake the tacos in the preheated oven for 8-10 minutes, until the cheese is melted and shells are crispy.
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6Serve hot, and garnish with shredded lettuce, diced tomato, and a dollop of sour cream.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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