Baked Tacos

This baked tacos recipe takes classic ground beef tacos and bakes them all at once so everything comes out hot, melty, and lightly crisp. The shells stay crunchy, the beef turns rich and saucy, and the melted cheese brings it all together in each bite. It is simple, familiar comfort food that works every time.

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These baked tacos have become one of my favorite weeknight dinners to make when I need something fast. You get crispy shells, seasoned beef, and melted cheese all at once, straight from the oven. No standing at the stove building tacos one by one - and no complaints from the kids.

This recipe makes 10 tacos, but it can be doubled or even tripled. It takes about 20 minutes to prep and about 5 minutes to bake, so you can have dinner on the table in under 30 minutes.

The ingredients are simple and familiar, and the flavor stays classic, which makes it a safe choice for both kids and adults.

• 10 hard stand & stuff taco shells - These are the ones with the flat bottom. They make this recipe easier, but classic taco shells will also work if that's all you have.
• 1 tablespoon olive oil
• 1 ½ pounds ground beef - I always choose 85/15 fat content.
• ¾ cup diced yellow onion - This can be omitted if your family doesn't enjoy onion.
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¾ cup tomato sauce
• 1 ounce packet of taco seasoning
• 1 ½ cups shredded cheddar-jack cheese
• Fresh cilantro for garnishing - Completely optional, but add a fresh flavor and pop of color

1. Drain the beef well. Even 85/15 ground beef releases grease. After browning the beef, tilt the pan and spoon out the grease, or drain it before adding the sauce. This is how you'll avoid greasy tacos.

2. Get the filling consistency right. This is the make-or-break step. Cook the beef, sauce, and seasoning until the mixture looks thick and slightly saucy, not runny.

3. Do not overfill the shells. Stick closer to about ⅓ cup of filling per taco. If you overfill them, they don't bake up as crispy, and they tend to get messy to eat.

5. Bake just until the cheese melts. Bake for 5 to 7 minutes, just until the cheese melts and the shells start to get crisp.

Easy Ways to Change It Up

This recipe keeps things simple, but you can easily adjust it based on what you have or what your family likes.

• Swap the protein: Use ground turkey or ground chicken instead of beef
• Change the cheese: Try monterey jack, colby-jack, mild cheddar, or pepper jack for a little heat
• Add a base layer: Spread a spoonful of heated-up refried beans into each shell before adding the meat
• Make it spicy: Stir in diced jalapeños, a pinch of cayenne, or a few dashes of hot sauce
• Load on toppings after baking: Add shredded lettuce, diced tomatoes, sour cream, and all your favorite taco toppings just before serving

What to Serve With Baked Tacos

These baked tacos are filling on their own, but adding a simple side or two makes this feel like a complete meal.

• Red beans and rice for something warm and hearty
• Refried beans or black beans to round it out
• Chips and salsa or guacamole for an easy add-on
• Simple green salad if you want something fresh on the side
• Corn or street corn-style sides for a little extra flavor

If I’m making this on a busy night, I usually keep it simple with chips and salsa or a quick side of rice. The tacos are the main event, so you don’t need much else.

This is a great way to make taocs for a Cinco de Mayo party, too. You can double or even triple the recipe and bake the tacos in large, disposable aluminum pans.

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Baked Tacos

This baked tacos recipe takes classic ground beef tacos and bakes them all at once so everything comes out hot, melty, and lightly crisp. The shells stay crunchy, the beef turns rich and saucy, and the melted cheese brings it all together in each bite. It is simple, familiar comfort food that works every time.

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5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes mins

Course Dinner

Cuisine Mexican

Servings 10 tacos

Calories 320 kcal

Ingredients

  

1x2x3x

• 10 hard taco shells (Stand & Stuff work best)
• 1 tablespoon olive oil
• 1 ½ pounds ground beef (85/15%)
• ¾ cup diced yellow onion
• 1 ounce taco seasoning (1 packet)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¾ cup tomato sauce
• 1 ½ cups cheddar-jack cheese (shredded)
• 1 tablespoon cilantro (fresh, finely chopped, optional garnish)

DIRECTIONS

 

• Preheat the oven to 400°F.
• Place the hard taco shells, standing upright, into a 9×13 baking dish being sure not to overcrowd the dish. This will allow the shells to crisp up evenly when baked.
• Add the olive oil to a large skillet. Once the oil is hot, add the diced yellow onions, ground beef, salt and black pepper.
• Cook for 8-10 minutes or until no pink remains. Break up the ground beef while cooking for even browning.
• Drain off as much of the excess grease as possible before adding the remaining ingredients to the skillet.
• Stir in the tomato sauce and taco seasoning to the cooked ground beef and cook for another 2-3 minutes or until the taco meat has absorbed as much of the sauce as possible without drying out.
• Fill each of the hard taco shells with approximately ⅓-½ cup of the taco filling. Be sure to divide the filling evenly between each of the hard taco shells.
• Sprinkle the tops of each of the filled taco shells with the shredded cheddar-jack cheese being sure to evenly distribute the cheese between each of the tacos.
• Bake for 5-7 minutes or just until the cheese is melted and the hard taco shells are crispy.
• Remove the baked tacos from the oven and lightly sprinkle the optional garnish of chopped fresh cilantro over the baked tacos before serving.

Notes

• Cook the filling until thick and slightly saucy, not wet or runny. It should hold together when stirred.
• Drain excess grease from the beef before adding sauce to prevent soggy shells.
• Fill each shell lightly, about ⅓ cup, so they crisp properly and are easier to eat.
• Arrange shells with space between them so they bake and crisp and don't steam.
• Bake just until the cheese melts, about 5 to 7 minutes. Do not overbake or the shells can become too hard.

Nutrition

Calories: 320kcal | Carbohydrates: 11g | Protein: 17g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 619mg | Potassium: 298mg | Fiber: 2g | Sugar: 2g | Vitamin A: 481IU | Vitamin C: 3mg | Calcium: 156mg | Iron: 2mg

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