Baked Tacos (Sheet Pan Recipe)

Each bite of these Baked Tacos delivers that magical combo of crisp, creamy, and savory…with just a hint of spice. Taco night made easy!

Author: Donna Elick

Servings: -5

Prep Time20

Cook Time20

Total Time40

Ingredients

1/2 tablespoon canola oil
1 pound lean ground beef I like 88%
1/2 small small white onion finely diced (about ½ cup), divided
3 cloves garlic minced (about 1 tablespoon)
1/2 cup water
1 can (4 ounces) diced green chilies
2 tablespoons taco seasoning
6 ounces cheddar cheese shredded (about 1 ½ cups), divided
1/4 cup chopped fresh cilantro
8 to 10 corn tortillas or taco-size flour tortillas
1 teaspoon flavorless oil canola or vegetable oil, for brushing

Optional toppings:

Shredded lettuce
Pico de gallo
Guacamole
Salsa
Sour cream
Lime wedges

Instructions

Preheat the Oven: Preheat to 425°F. Line a large baking sheet with parchment paper for easier cleanup.
Brown the Beef: In a large skillet over medium-high heat, add 1/2 tablespoon canola oil, 1 pound lean ground beef, 1/2 small small white onion, and 3 cloves garlic. Cook until beef is browned and onion is translucent. Drain grease thoroughly.
Season the Filling: Stir in the 1/2 cup water, 1 can (4 ounces) diced green chilies, and 2 tablespoons taco seasoning. Cook for 5 to 8 minutes, or until most of the liquid has evaporated.
Add Cheese and Cilantro: Remove from heat. Stir in 6 ounces cheddar cheese and the 1/4 cup chopped fresh cilantro.
Warm the Tortillas: Microwave the 8 to 10 corn tortillas or taco-size flour tortillas on a plate, covered with a damp paper towel, for 30 to 60 seconds until pliable.
Assemble the Tacos: Spread about 3 tablespoons of beef mixture onto one half of each tortilla. Top with a bit more cheese. Fold tortillas in half to close.
Brush and Bake: Place tacos on the prepared baking sheet. Brush tops with 1 teaspoon flavorless oil. If tacos won't stay shut, bake open for 5 minutes, then fold and continue baking.
Bake to Crisp: Bake for 15 to 20 minutes or until tacos are golden and crisp. Broil for 2 to 3 minutes for extra crunch.
Serve: Top with your favorites and serve warm!

Notes

Make-Ahead Tips: You can prepare the filling and toppings in advance and store them separately in the refrigerator. Assemble and bake when ready.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating: For the best crisp, reheat tacos in a 375°F oven for 8 to 10 minutes. The microwave will work in a pinch, but they’ll be softer.

Freezing: Freeze fully baked tacos (without toppings). Wrap individually, then freeze for up to 3 months. Reheat in the oven at 375°F until hot and crispy again.

Nutrition