Ah, tacos—the universal comfort food that brings a fiesta to any table. Imagine the sizzle of beef, the gooey embrace of melted cheese, and the subtle crunch of taco shells fresh from the oven.
With a sprinkle of nostalgia, these cheesy oven-baked beef tacos are more than just a meal; they’re a celebration wrapped in warmth, perfect for a Tuesday night. .
. or any night, really.
Steps
- Preheat your oven to 375°F and line a baking sheet with parchment paper. In a skillet over medium heat, cook ground beef with taco seasoning until it browns, ensuring there are no large chunks. Mix in salsa and optional green chiles and set aside.
- Lay tortillas on the prepared baking sheet and coat both sides with cooking spray. Spoon about 1/4 to 1/3 cup of the beef mixture onto each tortilla, add a tablespoon or two of refried beans, and sprinkle with cheese.
- Bake the open-faced tacos for 10 minutes in the oven. After the cheese melts, fold one side of each tortilla over to form a taco shape, flatten slightly with a spatula, and continue baking for another 5-10 minutes until crispy.
- If the tacos are not crispy enough, broil them on high for approximately 90 seconds, keeping a close eye to prevent burning. Once done, serve them with your preferred toppings, gently opening them to add fillings inside if desired.
Ingredients
- 1 pound ground beef
- 2-3 tablespoons taco seasoning
- 1/3 cup mild salsa
- 1 (4-ounce) can green chiles (optional)
- 10 corn tortillas (6-inch) or tortillas of choice
- 1-2 cups shredded cheddar cheese
- 1 cup refried beans
- Avocado oil spray for greasing tortillas
- Toppings (optional): scallions, shredded lettuce, diced tomato, sour cream, guacamole, salsa, finely diced white onion, hot sauce, cilantro, avocado slices, jalapeños, lime wedges, dairy-free cheese.
Nutritional Values
Calories: 2380kcal | Carbohydrates: 150g | Protein: 130g | Fat: 140g | Saturated Fat: 60g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 50g | Trans Fat: 10g | Cholesterol: 440mg | Sodium: 3510mg | Potassium: 2020mg | Fiber: 30g | Sugar: 10g | Vitamin A: 2220IU | Vitamin C: 4mg | Calcium: 1190mg | Iron: 20mg
FAQ
- Why bake taco shells in the oven?
- Baking taco shells in the oven allows for a hands-off approach, letting you prepare several tacos simultaneously. This method also ensures that the shells come out perfectly crispy without falling apart when you eat them.
- What type of beef is recommended for these tacos?
- Ground beef is recommended for this recipe as it is quick to cook, easy to season, and generally affordable, making it a great choice for classic taco meat.
- How should I store leftover tacos?
- Store any leftover tacos in an airtight container in the refrigerator for up to four days. For longer storage, you can freeze them for up to three months. Make sure to let them cool completely before freezing.
- Can I use flour tortillas instead of corn tortillas?
- Yes, you can use flour tortillas, but keep in mind that the texture will differ slightly. The recipe uses 6-inch corn tortillas, so adjustments may be needed for larger or smaller tortillas.
- How can I reheat the tacos to maintain their crispiness?
- To reheat and keep them crispy, you can use an oven, air fryer, or skillet. In the oven, bake at 350ºF until warmed and re-crisped. In an air fryer, place in a single layer and heat at 350ºF. On a skillet, warm them over medium heat, flipping halfway to crisp both sides.
Tips
- Line the Baking Sheet: Use parchment paper to line your baking sheet before placing the tacos on it. This prevents sticking and makes cleanup a breeze.
- Adjust for Tortilla Size: If you opt for larger tortillas than the 6-inch ones used in the recipe, remember to adjust the amount of filling accordingly to ensure each taco is perfectly balanced.
- Crispy Tortillas: Lightly spray both sides of the tortillas with cooking spray before baking. This helps achieve a deliciously crispy texture.
- Fold After Baking: Initially bake the tacos open-faced for 10 minutes. Then fold them over and bake for an extra 5-10 minutes. This method ensures the tortillas are pliable and less likely to tear. If folding before baking, warm them in the microwave first.
Equipment
- Large Skillet – If you don’t already have a suitable skillet for browning ground beef, consider purchasing one.
- Rimmed Baking Sheet – Essential for baking the tacos in the oven.
- Parchment Paper – Used to line the baking sheet and prevent sticking.
- Avocado Oil Spray – To coat the tortillas for a crispy texture.
- Spatula – Helpful for flattening and folding the tortillas during baking.
