Description
These Baked Tacos are the ultimate weeknight crowd-pleaser—crunchy taco shells filled with seasoned beef, melty cheese, and all your favorite toppings, baked to golden perfection. Fast, flavorful, and family-friendly, this one-pan meal is taco night made easy.
Ingredients
- Hard Taco Shells: 12–14, stand-and-stuff style preferred.
- Ground Beef or Turkey: 1 pound – cooked and seasoned.
- Taco Seasoning: 2 tablespoons – store-bought or homemade.
- Tomato Paste or Salsa: 1/4 cup – adds richness and moisture.
- Shredded Cheese: 2 cups – cheddar or Mexican blend.
- Refried Beans or Black Beans: 1 cup (optional) – for extra heartiness.
- Onion: 1 small, diced (optional) – sautéed with the meat.
- Olive Oil: 1 tablespoon – for cooking the meat.
- Optional Toppings (add after baking): Shredded lettuce, diced tomatoes, sour cream, avocado, jalapeños, lime wedges.
Instructions
- Preheat Oven: Set to 375°F (190°C). Grease a 9×13-inch baking dish and stand taco shells upright.
- Cook Filling: Sauté onion in olive oil. Add ground meat, cook until browned, then drain fat. Stir in taco seasoning and tomato paste or salsa; simmer until thick.
- Pre-Bake Shells (optional): Bake empty taco shells for 5 minutes to prevent sogginess.
- Assemble Tacos: Add a layer of cheese to each shell, followed by beans (if using), meat mixture, then more cheese on top.
- Bake: Bake tacos uncovered for 10–12 minutes until cheese is melted and shells are crispy.
- Add Toppings: Top with lettuce, tomato, sour cream, and more once slightly cooled.
- Serve: Enjoy warm with a side of rice or chips.
Notes
- Pre-baking the shells ensures they stay crunchy after filling.
- Use cheese at the base of each taco to act as a moisture barrier.
- Great for meal prep—just reheat in oven or air fryer.