These sloppy tacos are a delicious mixture of classic American with Mexican cuisine. 

If everyone in the house loves sloppy joes, then these crunchy tacos will definitely disappear fast. Ground beef is mixed with tangy sloppy joe sauce and corn, piled into corn taco shells, and topped with cheese. Then they are baked until the cheese is warm and melted. 

Sloppy joe tacos in a white casserole dish

Baked Sloppy Joe Tacos


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Quick & Easy Sloppy Tacos

Sloppy joe tacos in a white casserole dish with lettuce and tomatoes on the side

Ingredients & Variations

MEAT: Ground beef is the best option for these taco shells. Although turkey or chicken are delicious substitutes for traditional ground beef. Leftover pulled pork or chili would also be super tasty!

This recipe is also a great way to use up any leftover taco meat. 

MIX: Make sure to buy the canned sloppy joe mix. This sauce has all the added tomatoey and spicy flavor of a sloppy joe.

Can’t find a can of sloppy joe mix? Then season it with some sloppy joe seasoning mix. Just remember to add some tomato paste and water. Alternately, use taco seasoning instead of sloppy joe sauce. 

SHELLS: Taco shells are well-known chip pockets that are just made for stuffing and topping. These can also be found in the aisle where most Mexican food is sold.  

VARIATIONS: Looking for something a little different? Yet another version is cheesy sloppy joe pizza. Instead of using pre-formed taco shells, use flat tortillas.

Place corn or flour soft tacos on a cookie sheet and bake until hardened. Then layer meat and cheese, and bake until melted. Diced onion, peppers, tomato, or a can of black beans would meld well with the rest of the ingredients.

Ingredients for Sloppy Joe tacos in a pot

How to Make Sloppy Tacos

Dinner will certainly be on the table fast with these sloppy joe tacos! 

  1. Prepare ground beef mixture. 
  2. Line up taco shells in a baking pan and fill with meat. 
  3. Top with shredded cheese and bake (per the recipe below).

Sloppy joe tacos in a white casserole dish topped with lettuce and tomato

Tips & Tricks 

  • It is easy to make this dish ready for a quick after-dinner meal. Simply make the filling ahead of time and keep refrigerated until ready to use. Stuff the taco shells just before baking. 
  • Leftover taco meat will hold up well in the freezer for up to four months, or in the refrigerator for four days.
  • Uneaten tacos shells will lose their crunch in the refrigerator, and microwaving often makes it worse. Reheat by placing tacos in a 350˚F oven for 10 minutes. Float a sheet of foil on top to prevent burning. 

Other Tex-Mex Recipes

bowl of Taco Mac and Cheese with pan full in the back
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Taco Mac And Cheese

Make this quick and easy taco mac and cheese fusion recipe, blending two favorites into one zesty, cheesy and delicious entree!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Author Holly



  • 1 pound ground beef cooked and crumbled
  • 1 packet taco seasoning mix
  • ¼ cup water more if needed
  • 1 ½ cups uncooked elbow macaroni
  • 1 ½ cups chicken broth more if needed
  • 1 cup milk
  • ½ cup salsa
  • 1 cup shredded cheese
  • toppings as desired


  • Brown ground beef in a large 12-inch skillet until no pink remains.
  • Drain fat and add the taco seasoning and ¼ cup water. Simmer 2 minutes.
  • Add macaroni, broth, milk, and salsa. Simmer uncovered for 10-12 minutes or until the pasta is tender, adding more water or broth as needed
  • Stir in the shredded cheddar cheese.
  • Top with desired toppings and serve.


  • Onion or garlic can be added to the beef before browning if desired.
  • Use freshly shredded cheese so that it melts easily into the dish.
  • Stir gently to avoid breaking up the noodles.  
  • Refrigerate leftovers in a covered container for up to 4 days.
  • Reheat on the stovetop or in the microwave
5 from 23 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 533kcal | Carbohydrates: 50g | Protein: 41g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 108mg | Sodium: 1533mg | Potassium: 722mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1360IU | Vitamin C: 5mg | Calcium: 309mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American

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