Crispy Baked Tacos with seasoned ground beef, refried beans, and melty cheese are an easy, mess-free dinner or party snack!
We also love the more classic ground beef tacos and ground chicken tacos.
These baked tacos are another viral trend I have been dying to try. While I love eating tacos I don’t make them often enough because of all the prep with the toppings.
So, these oven baked tacos are perfect for lazy taco makers like me. They’re so easy to make and are to die for! Perfect for busy weeknights!
Actually, I am now on a mission to create a bunch of simplified tacos, enchiladas and taquitos recipes!
Why You’ll Love This Recipe
- So crispy: Both flavor and crunch are amped up. I mean, who doesn’t love crispy?!
- So easy to make: We bake multiple tacos all at once with very little hands-on time.
- Flavorful and indulgent: If made with beef. But I think even poultry will taste amazing thanks to the crunchy taco shells.
- They don’t fall apart: They’re sturdy and stay intact when you bite into them.
Ingredients for Crispy Baked Tacos
The ingredient list for this recipe is incredibly simple!
- Ground beef: Extra lean ground beef is the way to go because it has less fat and doesn’t produce as much grease.
- Diced green chilies: I add a 4 ounces can to the ground beef for the tastiest taco meat.
- Seasonings: Garlic powder, onion powder, and taco seasoning.
- Refried beans: You can make your own refried beans in Instant Pot or use store-bought, I usually opt for organic refried beans.
- Shredded cheese: I like cheddar cheese or Tex Mex cheese for tacos.
- Small tortillas: I used soft corn tortillas to keep them gluten free, but you can also use flour tortillas.
- Oil: Any oil will work for brushing on the baking sheet.
- For serving (optional): Guacamole, I love homemade! Pico de gallo, Greek yogurt or sour cream, and limes.
How to Make Oven Baked Tacos
Here’s a quick overview how to make baked tacos recipe with just 15 minutes of easy prep time. You’ll find a full recipe card below.
- Prep: Heat your oven to 425 F and lightly oil a large baking sheet. Set it aside for later.
- Cook taco meat: Heat a large skillet over medium-high heat, then add the ground beef. Cook for 5 minutes, breaking it into small pieces as you stir. Drain any excess fat. Next, add the garlic powder, onion powder, taco seasoning, and green chilies, and cook for another 3-4 minutes, stirring occasionally. Once done, turn off the heat.
- Warm tortillas: Lay the tortillas on a large plate, cover them with a damp towel, and microwave for 30-60 seconds until softened.
- Assemble tacos: Arrange tortillas on your prepared baking sheet. Spread some refried beans on half of each, then add ground beef mixture and cheese. Fold them over and give them a gentle press. Spray or brush with oil and place another baking sheet on top.
- Bake: Set them in the oven and bake for 15-18 minutes until they’re crispy. Take off the top sheet around the 12-15 minute mark. Once they’re done, transfer them to a big platter and repeat with remaining tacos.
Recipe Tip
If you’ve got 4 baking sheets, bake all at once; otherwise, bake in batches.
Tips for Best Results
Here are my top tips for making these baked beef tacos a favorite among taco lovers.
- Drain the fat: If using ground beef. This not only makes them healthier, it will help keep tacos crispy and not soggy as they won’t sit in fat during baking.
- Be sure to press them during baking: Otherwise the folded up top shell will open up. We still ate my test and it was delish, just less pretty.
- To omit refried beans: If you don’t have any or don’t want to use them, mash up a can or 2 of drained black beans. I always try to buy organic black beans.
- Don’t skip warming up tortillas: Otherwise they will break during folding, it only takes a minute!
Taco Toppings Ideas
In addition to guacamole, salsa, and yogurt or sour cream, here are some more favorite taco toppings.
- Shredded lettuce
- Diced tomatoes
- Chopped red onion
- Fresh cilantro
- Diced avocado
What to Serve with Baked Tacos?
We’ll either enjoy tacos on their own or paired with a tasty side dish.
Our favorite salads for taco night are spinach avocado salad or mixed greens with creamy avocado cilantro dressing. We also like a heartier salsa like mango salsa or pineapple jalapeño salsa for dipping tacos or crispy tortilla chips.
If you’re craving something more substantial, rice is always a winner. You can keep it simple with Instant pot jasmine rice or brown rice, or cilantro lime cauliflower rice for something low carb.
And I’ll make Mexican cauliflower rice, Instant pot rice and beans, or Tex Mex rice and beans with zucchini for our more festive occasions.
How to Store and Reheat
Store: It’s best to serve these immediately, that’s when they are most crispy. You can store leftovers in an airtight container in the fridge for up to 3 days.
Reheat: I think it’s best to reheat them back in the oven at 425 F for 5 minutes. Or on the stove in a non-stick skillet and pan fry 2 minutes per side with a bit of oil, to avoid making them extra greasy.
I think microwave would make them a little bit soggy but it might work. I would set it for 45 seconds.
Freeze: I haven’t tried, not sure about texture. Again, I think fresh is best.
FAQs
Yes, you can use small flour tortillas. No need to warm them up before folding, they are pliable.
You can substitute chopped jalapeno for diced green chilies. Or saute small minced onion and garlic with beef. Another option is to add more taco seasoning or cayenne pepper or paprika for a kick. Just any spices you like for more flavor.
Sure! Use your favorite meat substitute, crumbled tofu or a can of drained small beans like black beans or white beans for vegetarian baked tacos. Keep in mind, they’re going to be very beany tacos though.
More Taco Recipes to Try
- Shrimp tacos
- Ground turkey tacos
- Chicken street tacos
- Fish tacos
- Carne asada tacos
- Buffalo chicken tacos
Crispy Baked Tacos
Equipment
Ingredients
For the Ground Beef Filling:
- 1 pound ground beef extra lean
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons taco seasoning low sodium
- 4 ounces can diced green chilies
For the Tacos:
- 14 ounces can refried beans
- 1 1/2 cups cheddar or Tex Mex cheese shredded
- 16-20 small corn tortillas
- Oil for baking
Instructions
- Preheat oven to 425 F and brush large baking sheet with oil. Set aside.
- To make taco filling, preheat large non-stick skillet on medium-high heat and add ground beef. Cook for 5 minutes, constantly breaking into small pieces and stirring. Drain the fat. Then add garlic powder, onion powder, taco seasoning, green chilies and cook for another 3-4 minutes, stirring a few times. Turn off heat.
- Place tortillas on a large plate, cover with damp towel and microwave for 30-60 seconds or until softened.
- Lay out tortillas on greased baking sheet. Spread some refried beans on half of each, top with some taco meat and then some cheese. Fold over to seal, pressing on it and repeat with remaining ingredients, working in batches. Spray or brush with a bit more oil and place another baking sheet on top. You might have some leftover ingredients that you can serve.
- Bake for 15-18 minutes or until tacos are crispy, removing the top sheet at 12-15 minute mark. Remove from the oven, transfer to a large platter and repeat with remaining tacos. If you have 4 baking sheets, you can bake both at same time otherwise you have to work in batches.
- Serve warm with salsa, guacamole and yogurt, and your other favorite toppings.
