Forget Tex-Mex fast food—crunch on these golden brown and crispy tacos fresh out of the oven.
If you’re craving a classically crunchy taco, but you only have soft flour tortillas, no problem! This baked taco recipe has all the tips and tricks you need to cook eight tasty tacos that satisfy your crunch cravings and put Tex-Mex fast food to shame. All in less than an hour.
Baked tacos have all the classic fixings—well-spiced beef, beans, cheddar cheese, tomato, onion, sour cream, salsa, and lettuce—wrapped in tender tortillas. But these tortillas don’t stay soft. Baked in the oven, they become golden brown and full of that crunch that taco-lovers will drool over.
The best part is that baked tacos are very customizable. For instance, you don’t have to stick to ground beef. You could sub in ground chicken, turkey, or meatless crumbles with the same tasty results. And these babies are tasty! They deliver the deep savoriness, cream cheesiness, and fresh crispiness we all expect in a taco, plus the fresh, vibrant flavors of your preferred veggie toppings.
Baking vs. frying tortillas
While many taco recipes include frying tortillas in oil to crisp them up, baking offers a lighter alternative that doesn’t require extra oil. This results in tacos with less fat, which can be appealing if you’re looking to cut back. Baking also reduces the risk of sogginess, since the only moisture comes from the meat and cheese fillings, not from oil. The result is a taco shell that’s crisp but not greasy. However, baked tortillas may not be quite as rich-tasting as fried ones, and they can sometimes be a bit more brittle. Occasionally, baking can give the tortillas a toasty, slightly roasted flavor. Try both methods to see which texture and taste you prefer.
How do I store leftovers?
Let the baked tacos come to room temperature, and then place them in an airtight container or cover with plastic wrap. Refrigerate them for up to 3 days. Store any fresh toppings separately and add them after reheating, as they can become soggy or wilted if reheated with the tacos. To reheat, place the tacos on a baking sheet with parchment and warm them in a 350°F oven for 5-10 minutes. I don’t recommend freezing these because that would cause them to get soggy when thawed.
Serving suggestions
About five minutes after you take them out of the oven, top your baked tacos with this Chunky Guacamole Recipe, this Salsa Roja Recipe—or really impress your family by learning How To Make Sour Cream. Baked tacos also go beautifully with Cheesy Mexican Rice, Mexican Street Corn Salad Esquites, or Mexican Potatoes. If you want a fresh, raw veggie side, consider a Mexican Chopped Salad or this zesty Jalapeño Coleslaw Recipe.
Ingredients
- 2 pounds lean ground beef
- 3 tablespoons taco seasoning mix
- 6 ounces tomato sauce
- 16 ounces kidney beans
- 12 small flour tortillas
- 1 cup cheddar cheese shredded
- 1/2 cup tomato diced
- 1/4 cup onion diced
- 1 cup lettuce shredded
- 1/2 cup sour cream
- 1/2 cup salsa
Instructions
- Preheat the oven to 375°F.
- In a skillet, brown the ground beef over medium heat, which takes about 8-10 minutes. Drain any excess fat.
- Stir the taco seasoning, tomato sauce, and kidney beans into the skillet with the beef. Cook until the mixture is well blended and heated through, stirring occasionally, about 5-10 minutes.
- Lightly grease a 9×13-inch baking dish.
- Spoon the beef mixture into each flour tortilla, fold them, and place them in the baking dish.
- Sprinkle shredded cheddar cheese evenly over the top of the tacos.
- Bake in the preheated oven for 15 minutes or until the cheese is melted and the tacos are heated through.
- Serve the tacos hot, garnished with diced tomatoes, onions, shredded lettuce, sour cream, and salsa.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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