Oven Baked Tacos

Oven Baked Tacos are easy and delicious. Stuffed with taco meat and cheese these tacos will be a new family favorite.

Course Main Course

Cuisine American, Mexican

Prep Time 15

Cook Time 20

Servings Servings

Calories 294kcal

Author Beth, The Butcher’s Wife

Ingredients

Taco Meat

1 lb. ground beef *I use 80/20 lean ground beef
1/2 cup water
3 tbsp tomato paste
1 tbsp all-purpose flour *see notes as to why you add this
2 tsp beef bouillon *Better Than Bouillon is amazing
1 1/2 tsp chili powder
1 1/2 tsp paprika
1 tsp cumin
1 tsp onion powder
1 tsp garlic powder
1/2 tsp white sugar
1/2 tsp salt

Other Ingredients Needed for Oven Tacos

8 corn tortillas *Or more - see notes
Shredded Mexican cheese blend *cheddar cheese or other types work great too
Taco Toppings of your choice *toppings not included in nutritional information

Instructions

Making the Taco Meat

Brown your ground beef in a skillet over medium heat. I like to break up the ground beef into small uniform pieces. A potato masher works great to do this.
OPTIONAL:Drain/rinse your meat. Add the ground beef back into the same pan.
Add the water, tomato paste, all purpose flour and seasonings. Mix them into the ground beef. Adjust the seasonings to your liking.
Lower the temperature to med-low and let the meat heat so the flavor can simmer and develop. If there is excess sauce let the meat heat until it has cooked down a bit.
This Easy Taco Meat makes tasty tacos, burritos, enchiladas, taquitos, quesadillas and so much more!

Making and Baking the Tacos

Preheat your oven to 425℉. Line a baking sheet with parchment paper or grease the baking sheet.
Put the corn tortillas on the parchment paper or greased baking sheet. Then put cheese on half of the tortilla and some taco meat on the other half.
*Divide the meat according to how many tacos you want to make. I usually get 8 regular sized tacos.
Bake the tacos in the oven for about 5 minutes just to soften the tortilla and let the cheese melt. They should not be in long enough to get crispy.
After the cheese has melted a bit and the tortilla has softened, take them out of the oven. Fold the tacos and put them back in the oven.
Bake the tacos for about 15-20 minutes or until the outsides are nice and cripsy. If you want them a bit softer take them out when they are to your liking.
*If the side touching the sheet pan starts to get too crispy you can flip the tacos.
Bake them to your liking.
Take the tacos out of the oven when they are done. Serve them with your favorite taco toppings.

Notes

You can see my full blog post for the Taco Meat. Flour is added with the seasonings to thicken the taco meat and it helps bind the flavor to the meat. You can leave this out if you are freaked out by the thought of it.

This recipe will make about 8 regular sized corn tortilla tacos. (Nutritional Info is based of 8 baked tacos). The amount of tacos you can make will vary depending on the size of the tortilla and how much taco meat you put in each taco. If you add more meat to the tacos you will end up with less tacos, add less meat more tacos. Just divide the meat evenly for the number of tacos you are wanting to end up with.

You can use white or corn tortillas.

You can use street taco tortillas that are smaller. You will end up with more than 8 tacos if you use smaller street taco tortillas.

Nutrition