Easy Baked Tacos Recipe

I’m excited to share my Baked Taco Recipe that’s ideal for Family Dinner, whether you choose beef or chicken, and it includes a clever assembly trick that keeps everyone asking for the recipe.

I love recipes that look like effort but really arent, and these Easy Baked Tacos do exactly that. I usually brown ground beef until it’s perfectly seasoned, then layer it into small tortillas with a generous heap of shredded cheese so every bite has that melty pull.

There are little tricks I use that make the edges crisp and the insides stay juicy, stuff I figured out by accident and kept because it works. People always ask why mine are different, you gotta try it and you’ll see.

This is my go to for Taco Tuesday Recipes.

Ingredients

• Protein rich, supplies iron, keeps you full, trim fat for a healthier choice, dont overdo
• Carbs for energy, choose whole grain for fiber, theyre a bit chewier
• Adds creamy salty fat and protein, melts nicely, dont go crazy
• Great fiber and plant protein, earthy taste, boosts nutrition and fullness, theyre cheap
• Sweet pop of carbs and fiber, adds crunch and natural sweetness, kids love it
• Low calorie, mostly water and fiber, gives fresh crunch and balance, dont skip
• Tomato based, vitamin C and acidity, adds brightness and a little heat, salsa varies
• Healthy fats, creamy texture, adds richness and makes tacos more satisfying, silky
• Acidic citrus, brightens flavors, low calorie, a squeeze lifts the whole dish, zing

Ingredient Quantities

• 2 pounds ground beef or 3 cups cooked shredded chicken, your call
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 packet (about 1 ounce) taco seasoning or 2 tablespoons homemade taco seasoning
• 1/2 cup water
• 24 small tortillas (about 6 inch), flour or corn
• 3 cups shredded cheddar or Mexican blend cheese, divided
• 1 tablespoon vegetable oil or olive oil
• 1 cup salsa (mild or hot, whichever you like)
• 1 can (15 ounces) black beans, drained and rinsed (optional)
• 1 cup corn kernels (fresh or frozen, thawed, optional)
• 3 cups shredded lettuce
• 2 medium tomatoes, diced
• 1 cup sour cream
• 1 cup guacamole or mashed avocado with a squeeze of lime
• 1/2 cup sliced green onions
• 1/2 cup chopped cilantro
• 2 limes, cut into wedges
• Salt and black pepper to taste

How to Make this

1. Preheat oven to 375 F and lightly oil a 9 by 13 inch baking dish or two smaller pans. Heat 1 tablespoon oil in a large skillet over medium heat.

2. If using ground beef: add the finely chopped onion and cook 4 to 5 minutes till soft, stir in minced garlic 30 seconds, then add the beef and cook till browned, breaking it up as you go. Drain excess fat, then stir in the taco seasoning and 1/2 cup water and simmer until the sauce thickens a couple minutes. Season with salt and black pepper.
If using shredded chicken: sauté the onion and garlic in the oil till soft, add the cooked shredded chicken, taco seasoning and 1/2 cup water and heat until everything is well combined and moist.

3. Stir in 1 cup salsa and, if you want, the drained black beans and corn. Cook 1 to 2 minutes just to warm and marry the flavors. Taste and adjust salt and pepper.

4. Warm the 24 small tortillas so they dont crack when rolling. Microwave stacked covered with a damp towel 30 to 45 seconds or warm each briefly in a dry skillet.

5. Divide the cheese into two portions: about 1 cup to put inside the tacos and 2 cups for the top. Spoon roughly 2 to 3 tablespoons of the meat mixture into the center of each tortilla, sprinkle a little of the first portion of cheese over the filling, roll up and place seam side down in the prepared baking dish. Dont overfill or they’ll split.

6. Spoon any leftover salsa over the lined tacos and sprinkle the remaining cheese evenly on top. If you like extra crispness, brush the tops lightly with a tiny bit of oil or spray.

7. Bake for 15 to 18 minutes until cheese is melted and edges are slightly crisp. For a bubbly browned top, set the oven to broil for 1 to 2 minutes but watch them close so they dont burn.

8. Remove from oven and let rest 3 minutes. Top with shredded lettuce, diced tomatoes, sour cream, guacamole or mashed avocado with lime, sliced green onions and chopped cilantro. Serve with lime wedges for squeezing.

9. Quick tips: you can assemble ahead and refrigerate then bake when needed, or freeze unbaked for longer storage; warm tortillas make rolling easy; if the filling seems dry add a splash more salsa or water; use corn or flour as you prefer.

Equipment Needed

1. 9×13-inch baking dish (or two smaller pans), lightly oiled
2. Large skillet for browning beef or heating chicken
3. Wooden spoon or heatproof spatula for stirring and breaking up meat
4. Chef’s knife for chopping onion, tomatoes and cilantro
5. Cutting board
6. Measuring cups and spoons (for water, salsa, cheese portions, taco seasoning)
7. Microwave-safe plate plus a clean damp towel (or a small dry skillet) to warm tortillas
8. Colander or fine-mesh strainer to drain beans and excess fat
9. Box grater or hand grater for shredding cheese (skip if you buy pre-shredded)
10. Pastry brush or oil spray for brushing tops before baking

FAQ

Easy Baked Tacos Recipe Substitutions and Variations

• Ground beef: swap for ground turkey or chicken, same weight and cook time but watch that turkey dries faster; for a vegetarian switch use 1:1 plant based crumbles (Beyond/Impossible) and season the same.
• Small tortillas: use hard taco shells for extra crunch, or bigger flour tortillas folded and baked for a soft taco — if you want fewer tortillas just use burrito size and cut into portions.
• Shredded cheese: swap cheddar for pepper jack for spice, cotija for a salty finish, or use dairy free shredded cheese 1:1 if you need vegan.
• Sour cream: plain Greek yogurt works great 1:1 for tang and protein, or use Mexican crema for a thinner, richer drizzle; mashed avocado also makes a creamy dairy free option.

Pro Tips

1) Warm and keep the tortillas covered so they stay pliable while you fill them. If they cool and stiffen, reheat a few seconds so they dont crack when rolling.

2) Stop soggy filling by thickening slightly: mix 1 teaspoon cornstarch with a splash of cold water and stir into the salsa/meat combo while it simmers, or simmer a bit longer to reduce excess liquid. Also drain beans well and pat cooked meat dry before seasoning.

3) To freeze without them sticking, assemble seam-side down on a baking sheet, freeze until firm, then transfer to a zip bag. Bake from frozen but add about 10 to 20 minutes and start covered with foil so they heat through, then uncover to crisp.

4) Use freshly grated cheese for the best melt and a mix of melty (Monterey Jack or mozzarella) plus sharp cheddar for flavor. For a crisp, golden top brush a little oil or melted butter on the tortillas before baking and broil for just a minute at the end while watching closely.