Crispy Baked Ground Beef Tacos Recipe

I’m sharing a Weeknight Ground Beef Recipes idea: Crispy Beef Tacos ready in 35 minutes with ground beef, shredded cheese, corn tortillas, taco seasoning, and enchilada sauce, featuring one unexpected ingredient.

I get a kick out of turning simple stuff into something a bit wild. These Crispy Baked Ground Beef Tacos come together fast, with ground beef and enchilada sauce giving a tangy, juicy lift you didn’t see coming.

The baking trick makes everything satisfyingly crisp, so you get crunch without the fuss of frying. I always end up testing one hot from the oven, messy fingers and all, and yeah you’ll probably do the same.

I mess it up sometimes, flip it too soon, but it still turns out awesome. Easy Dinner Recipes Taco

Ingredients

• Ground beef: high in protein and iron adds savory flavor but brings fat
• Taco seasoning: spicy blend adds salt and umami boosts flavor fast
• Corn tortillas: provide carbs and fiber give crispy texture when baked
• Cheese: melty fat and protein gives richness and salty tang crowd pleaser
• Enchilada sauce: adds tomato tang and mild heat keeps tacos moist
• Onion and garlic: add sweetness and sharp savory notes brightens overall taste
• Toppings: lettuce tomatoes cilantro and lime add freshness and crunch

Ingredient Quantities

• 1 pound ground beef (about 80/20)
• 1 ounce taco seasoning packet (about 2 tablespoons) or 2 tablespoons homemade taco seasoning
• 1/2 cup enchilada sauce
• 8 to 10 corn tortillas (6 inch)
• 1 1/2 cups shredded cheddar or Mexican blend cheese
• 1 to 2 tablespoons vegetable oil or cooking spray
• Salt and black pepper to taste
• 1 small yellow onion (optional)
• 1 clove garlic or 1/2 teaspoon garlic powder (optional)
• Optional toppings: shredded lettuce, diced tomatoes, chopped cilantro, lime wedges, sour cream, salsa

How to Make this

1. Preheat oven to 400°F and place a muffin tin on a baking sheet; spray the muffin cups lightly with oil or brush with a little vegetable oil so the tortillas won’t stick.

2. Warm the tortillas so they bend without cracking: wrap 4 or 5 in a damp paper towel and microwave 20 to 30 seconds, keep the rest wrapped so they stay pliable.

3. Heat 1 tablespoon oil in a large skillet over medium-high heat, add the chopped onion if using and cook 3 to 4 minutes until soft, then add the ground beef, season with salt and pepper and brown, breaking it up with a spoon, about 6 to 8 minutes.

4. Stir in the garlic (or garlic powder) for the last 30 seconds, then add the taco seasoning packet (or 2 tablespoons homemade) and the 1/2 cup enchilada sauce, stir to combine and simmer 1 to 2 minutes until the mixture is saucy but not soupy; taste and adjust salt if needed.

5. Form the shells: fold each warmed corn tortilla in half and press into the prepared muffin cups so they hold a taco shape, or you can press a single tortilla into each cup to make a taco cup if you prefer; use toothpicks to hold folded tortillas if they spring open.

6. Spoon about 2 to 3 tablespoons of the beef mixture into each shell, then top with a generous sprinkle of shredded cheddar or Mexican blend cheese (about 1 to 2 tablespoons each).

7. Bake on the middle rack for 10 to 12 minutes, until the tortillas are crisp and the cheese is melted and bubbly; if you want extra crisp, turn on the broiler for 30 to 90 seconds but watch closely so they don’t burn.

8. Let the tacos cool in the tin 1 to 2 minutes so they firm up, then carefully remove them (use a butter knife to ease them out if stuck) and transfer to a plate.

9. Top with shredded lettuce, diced tomatoes, cilantro, a squeeze of lime, sour cream, and salsa as you like; serve hot, these stay crispy for a bit but are best eaten right away.

10. Tips and quick hacks: don’t overfill shells or they’ll flop, warm tortillas first so they don’t crack, drain excess beef grease for less splatter, and you can double the cheese on top if you like extra gooeyness.

Equipment Needed

1. Oven (preheat to 400°F)

2. 12-cup muffin tin, lightly oiled so tortillas wont stick

3. Baking sheet to set the muffin tin on, catches drips and makes it easier to move

4. Large skillet for browning the beef

5. Spatula or wooden spoon to break up and stir the meat

6. Measuring spoons and a 1/2-cup measure for the enchilada sauce and seasonings

7. Microwave (or hot skillet) plus a damp paper towel to warm tortillas so they bend

8. Toothpicks and a butter knife to hold folded tortillas and to ease cups out if stuck

FAQ

Crispy Baked Ground Beef Tacos Recipe Substitutions and Variations

• Ground beef: swap with ground turkey, ground chicken, ground pork, or plant based crumbles (turkey/chicken are leaner so add a splash of oil, plant based tends to release water so pat or crisp it up)
• Taco seasoning packet: use 2 tbsp homemade taco blend, or try fajita seasoning, adobo, or a simple DIY mix (1 tsp chili powder, 1 tsp paprika, 1/2 tsp cumin, 1/2 tsp garlic powder, pinch salt)
• Corn tortillas (6 inch): use small flour tortillas, hard taco shells, corn tostada shells, or big lettuce leaves for a low carb option (warm tortillas briefly so they bend and dont crack)
• Shredded cheddar/Mexican blend cheese: swap for monterey jack or Oaxaca for extra melt, pepper jack for heat, queso fresco or cotija for a crumbly topping, or use vegan shredded cheese if you want dairy free

Pro Tips

– Warm the tortillas first so they bend without cracking. Wrap a few in a damp paper towel and zap them quick in the microwave for about 20 to 30 seconds, keep the rest wrapped so they stay pliable. If a tortilla starts springing open use a toothpick to hold it while it bakes, otherwise it will flop when you fill it.

– Don’t overfill the shells, they’ll flop or break. Drain excess grease from the browned beef and simmer the filling until its saucy but not watery, that way the cups hold their shape and dont get soggy.

– For extra crispness preheat the muffin tin on a baking sheet so the bottoms get hot fast, bake on the middle rack and if you want super crispy put the broiler on for 30 to 90 seconds at the end but watch them the whole time because they burn in a blink.

– Double up on cheese if you like it gooey, put a little inside the shell and a bit more on top for that melty pull. Let the finished cups cool in the tin for a minute or two so they firm up, then pry them out with a butter knife if they’re stuck.

– Make the beef filling ahead to save time, reheat it gently before filling so tortillas dont get soggy from hot steam, and serve these asap because theyre best right away; keep toppings separate until you eat so everything stays fresh.