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plated Baked Tacos with sour cream on a plate
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Baked Tacos

These oven baked tacos are so simple to make! Meat filled tacos are sandwiched and baked between two hot baking pans so they become crispy and cheesy, all without the frying pan mess.
Prep Time20 minutes
Cook Time18 minutes
Total Time38 minutes
Course: dinner
Cuisine: American
Servings: 8
Author: The Shortcut Kitchen

Equipment

Ingredients

  • 1 pound lean ground beef
  • ½ cup salsa
  • 1 (1 ounce) packet taco seasoning
  • 16 4-inch flour tortillas
  • 2 cups shredded Mexican cheese blend
  • 1 tablespoon olive oil
  • taco toppings as desired shredded lettuce, tomatoes, sour cream, guacamole, pico de gallo, jalapenos

Instructions

  • Preheat oven to 425°F and place two rimmed baking sheets, that are the same size, in the oven. Cut two pieces of parchment paper to fit the baking sheets.
  • In a medium skillet, cook the ground beef over medium high heat for 5 to 7 minutes. Break it up with a spoon until no pink remains. Drain any excess grease.
  • Stir in the salsa, taco seasoning, and ½ cup water. Simmer over medium heat for about 5 minutes, until the mixture thickens.
  • Brush one side of each tortilla with olive oil. Flip the tortillas over so the oiled side is facing down.
  • Add the beef mixture and shredded cheese to one half of each tortilla. Fold each tortilla in half to close.
  • Carefully remove one hot baking sheet from the oven. Place one piece of parchment paper on the hot baking sheet, then arrange the tacos on top in a single layer.
  • Place the second piece of parchment paper over the tacos. Set the second hot baking sheet on top and press down gently.
  • Bake for 18 to 22 minutes, or until the tacos are crispy and golden brown.
  • Remove from the oven and let cool slightly. Serve with your favorite taco toppings.

Notes

  • Drain cooked beef well and use a thick textured salsa so the filling is not watery or greasy.
  • Do not overload the taco with filling.
  • Use parchment paper to line baking sheets, and to store between layers of leftover tacos.
  • Refrigerate cooled tacos for up to 4 days or freeze for up to 2 months. Keep toppings separate.
  • Reheat in oven or airfryer for best results.

Nutrition

Serving: 2tacos | Calories: 190kcal | Carbohydrates: 5g | Protein: 19g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 662mg | Potassium: 267mg | Fiber: 1g | Sugar: 2g | Vitamin A: 575IU | Vitamin C: 2mg | Calcium: 335mg | Iron: 2mg