Why You’ll Love This Recipe

I enjoy how these tacos combine the rich, savory taste of spiced beef with the satisfying crunch of baked tortillas. The addition of fresh toppings like lettuce and tomato adds a refreshing contrast, making each taco a well-balanced and flavorful experience. Plus, baking the tacos simplifies the cooking process and reduces the mess typically associated with frying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • avocado oil (you’ll use about 3–4 tablespoons total)

  • 1/4 cup very finely diced white onion

  • 1 lb ground beef

  • 1 tsp kosher salt

  • 1/2 tsp black pepper

  • 1/2 tsp chili powder

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp ground cumin

  • 1/2 tsp dried oregano

  • 1 (4-ounce) can diced green chiles (I use hot, but mild works too)

  • 1 tbsp tomato paste

  • 8 tortillas (I prefer Siete Foods grain-free tortillas, either cassava blend or almond flour)

  • 1 cup freshly shredded sharp cheddar cheese

For serving:

  • 1/2 cup finely shredded iceberg lettuce (about 1/4 head of lettuce)

  • 1 roma tomato, seeded and diced small

  • 2 tbsp finely chopped cilantro

  • your favorite hot sauce

  • 1 lime, cut into wedges

Directions

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.

  2. Heat a large skillet over medium-high heat with 1 tablespoon of avocado oil. Add the onions, ground beef, salt, and pepper. Cook, breaking up the meat with the edge of a spoon, until it’s cooked through and no longer pink, about 7 minutes. I make sure to break up the meat so it’s finely crumbled. Drain off any excess fat, reserving about 2 tablespoons in the pan.

  3. Add the chili powder, garlic powder, onion powder, cumin, and oregano to the meat. Cook, stirring, until the spices are fragrant and well incorporated, about 1 to 2 minutes.

  4. Stir in the diced green chiles (undrained) and tomato paste until well combined with the meat, ensuring there are no lumps.

  5. Remove from heat, cover, and keep the meat mixture warm while preparing the tortillas.

  6. In a small non-stick skillet, heat 1/2 teaspoon of avocado oil over medium-high heat. Quickly fry each tortilla (about 30 seconds on each side) until flexible and easy to fold. Set the tortilla on the prepared baking sheet, scoop about 2 tablespoons of beef onto one side, sprinkle with about 2 tablespoons of cheese, then gently fold the tortilla in half to form a taco. Repeat with remaining tortillas and filling, adding more oil to the skillet as needed.

  7. If the tops of the tortillas look dry, I brush or spray them with avocado oil to ensure they crisp up in the oven. Transfer the baking sheet to the preheated oven and bake until the tacos are crispy and golden brown on the edges, about 10 minutes.

  8. Remove from the oven and let cool slightly. Gently open the tacos and fill with shredded lettuce, diced tomatoes, and chopped cilantro.

  9. Serve with lime wedges and your favorite hot sauce. Enjoy!

Servings and Timing

This recipe yields approximately 4 servings. Preparation time is about 10 minutes, cooking time is 20 minutes, and baking time is 10 minutes, totaling around 40 minutes.

Variations

  • Protein Swap: I sometimes use ground turkey or chicken instead of beef for a lighter option.

  • Cheese Options: While sharp cheddar is my go-to, pepper jack or a Mexican blend cheese adds a nice kick.

  • Tortilla Choices: Corn tortillas work well if you’re looking for a gluten-free alternative.

Storage/Reheating

I store leftover tacos in an airtight container in the refrigerator for up to 3 days. To reheat, I place them on a baking sheet and warm in a 350°F oven for about 10 minutes, which helps maintain their crispiness. Microwaving is quicker but can result in a softer texture.

FAQs

Can I prepare the beef filling ahead of time?

Yes, I often cook the beef mixture a day in advance and store it in the refrigerator. When ready to assemble, I reheat the filling and proceed with the recipe.

What if I don’t have avocado oil?

I substitute with other neutral oils like canola or vegetable oil when avocado oil isn’t available.

Can I freeze these tacos?

I recommend freezing the cooked beef filling separately. When ready to eat, I thaw the filling, assemble the tacos fresh, and bake as directed.

How can I make these tacos spicier?

To increase the heat, I add extra chili powder or include a diced jalapeño in the beef mixture.

Are these tacos suitable for a crowd?

Absolutely. I double or triple the recipe as needed, assembling and baking the tacos in batches to serve a larger group.

Conclusion

These Crunchy Baked Beef Tacos are a flavorful and convenient meal option that combines the savory taste of seasoned beef with the satisfying crunch of baked tortillas. Topped with fresh ingredients, they offer a delightful balance of textures and flavors, making them a favorite in my household. Whether for a weeknight dinner or a casual gathering, these tacos are sure to please.

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Crunchy Baked Beef Tacos

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  • Author: Mia
  • Total Time: 40 minutes
  • Yield: 4 servings (8 tacos)
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Description

Perfect for busy nights, these cheesy, oven-baked beef tacos are simple to prep and loaded with flavor—crunchy, savory, and always a hit.

Ingredients

For the Beef Filling:

1 tbsp avocado oil (plus more for tortillas)

¼ cup finely diced white onion

1 lb ground beef

1 tsp kosher salt

½ tsp black pepper

½ tsp chili powder

½ tsp garlic powder

½ tsp onion powder

½ tsp ground cumin

½ tsp dried oregano

1 (4 oz) can diced green chiles (with liquid)

1 tbsp tomato paste

For the Tacos:

8 tortillas (cassava or almond flour tortillas recommended)

1 cup freshly shredded sharp cheddar cheese

For Topping:

½ cup finely shredded iceberg lettuce

1 roma tomato, seeded and diced

2 tbsp finely chopped cilantro

Lime wedges

Hot sauce (your favorite)

Instructions

Preheat Oven:
Preheat to 400°F. Line a baking sheet with parchment paper.

Cook the Beef:
In a skillet, heat 1 tbsp avocado oil over medium-high. Add onion, ground beef, salt, and pepper. Cook, breaking up the meat until no longer pink (7 minutes). Drain excess fat, leaving about 2 tbsp in the pan.

Season the Meat:
Stir in chili powder, garlic powder, onion powder, cumin, and oregano. Cook 1–2 minutes. Add green chiles and tomato paste, stirring until well combined. Remove from heat and keep warm.

Prepare the Tortillas:
In a skillet, heat ½ tsp avocado oil over medium-high. Lightly fry each tortilla for 30 seconds per side to make them pliable. Place on prepared baking sheet.

Assemble the Tacos:
Add 2 tbsp beef and 2 tbsp cheese to each tortilla, then fold gently in half. Repeat with all tortillas. Brush tops lightly with oil if dry.

Bake:
Bake for 10 minutes, or until tortillas are golden and crisp.

Top and Serve:
Open slightly and fill with lettuce, tomato, and cilantro. Serve with lime wedges and hot sauce.

 

Notes

Siete grain-free tortillas work great for gluten-free diets.

Prepping the beef mixture ahead saves time.

Fry tortillas just enough to make them flexible, not crispy.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner / Tacos
  • Method: Baked
  • Cuisine: Mexican-Inspired

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