Easy Baked Tacos Recipe

I’m sharing a Baked Taco Recipe with a surprising shortcut and a crowd-pleasing twist that makes it one of my favorite Easy Dinner Recipes.

I love throwing together Easy Baked Tacos when I need something that feeds a crowd without drama. Made with seasoned ground beef and shredded cheddar, these tacos are hearty, cheesy, and just a little loud in the best way.

Theyre one of my favorite Taco Tuesday Recipes, but I also bring them out for Family Dinner or when friends swing by last minute. I admit I rarely make them the same way twice and that messy, slightly reckless vibe is exactly why everyone asks for seconds.

If you want an easy crowd pleaser with big flavor this is it.

Ingredients

• Ground beef: Rich protein and iron, very filling, can also be kinda fatty.
• Beef or chicken: Lean protein options, build muscle and keep you full.
• Tortillas: Carbs for energy, choose whole grain if you can for more fiber.
• Cheese: Melty fat and calcium, gives rich mouthfeel and savory depth, yum.
• Black beans: Plant protein and fiber, help digestion and add earthy flavor.
• Salsa or tomatoes: Bright acidity and vitamin C, cuts richness with tangy freshness.
• Avocado or guacamole: Creamy healthy fats, makes tacos feel kinda luxurious and smooth.
• Onion, garlic, cilantro and lime: Aromatics and citrus add punch and freshness, trust me.

Ingredient Quantities

• 1 1/2 pounds ground beef for beef version
• 1 1/2 pounds boneless skinless chicken breasts cooked and shredded (about 3 cups) for chicken version
• 1 packet (about 1 oz) taco seasoning or 2 tbsp homemade taco seasoning
• 1/2 cup water
• 12 to 16 small flour or corn tortillas (6 inch) or 12 hard taco shells
• 2 cups shredded cheddar or Mexican cheese blend (about 8 oz)
• 1 small yellow onion finely chopped (about 3/4 cup)
• 2 cloves garlic minced
• 1 tbsp vegetable oil or olive oil
• 1 can (15 oz) black beans drained and rinsed (optional)
• 1 cup salsa or 1 can (14.5 oz) diced tomatoes drained
• 2 cups shredded lettuce for topping
• 1 cup diced tomatoes for topping
• 1/2 cup sliced green onions
• 1/4 cup chopped fresh cilantro
• 1 cup sour cream or Mexican crema
• 2 ripe avocados sliced or about 1 cup guacamole
• 2 limes cut into wedges
• 1/4 cup pickled or fresh sliced jalapenos (optional)

How to Make this

1. Preheat oven to 400 F and line a baking sheet with foil or parchment, you want easy cleanup later.

2. Heat oil in a large skillet over medium heat, add the chopped onion and cook about 3 to 4 minutes until soft, add the garlic and stir 30 seconds.

3. If using beef add the ground beef and cook until browned, breaking it up, about 6 to 8 minutes then drain excess grease; if using chicken add the shredded cooked chicken now.

4. Stir in the taco seasoning and 1/2 cup water, then add the salsa or the drained diced tomatoes and the drained black beans if using, simmer 3 to 6 minutes until the mixture is saucy but not soupy, taste and adjust seasoning.

5. Warm the tortillas so they dont crack when folding: microwave wrapped in a damp towel 20 to 30 seconds or heat briefly in a dry skillet, brush lightly with oil so they crisp nicely in the oven; if using hard shells skip this.

6. Spoon the meat mixture into each tortilla or shell (about 2 to 3 tablespoons each depending on size), fold tortillas and place seam side down on the baking sheet, use toothpicks to hold them if needed, arrange hard shells upright so they dont tip.

7. Top each taco with a generous sprinkle of the shredded cheese (about 2 cups total), bake in the oven 8 to 12 minutes until cheese is melted and tortillas are crisp, check hard shells at 6 to 8 minutes so they dont burn.

8. While tacos bake get your toppings ready: shred the lettuce, dice the tomatoes, slice green onions, chop cilantro, slice avocados or mash into guacamole, mix sour cream with a squeeze of lime if you like a thinner crema, and have lime wedges and jalapenos ready.

9. Remove tacos from oven, let rest a minute, pull out any toothpicks, then top with lettuce, diced tomatoes, green onions, cilantro, dollops of sour cream or crema, avocado or guac and jalapenos, squeeze lime over everything and serve right away.

Equipment Needed

1. Oven, set to 400 F
2. Baking sheet, lined with foil or parchment for easy cleanup
3. Large skillet (about 12 inch) for browning meat and simmering the filling
4. Spatula or wooden spoon for stirring and breaking up meat
5. Chef’s knife and cutting board for chopping onion, tomatoes, cilantro and slicing avocados
6. Measuring cups and spoons for the water and taco seasoning
7. Can opener and colander or fine mesh strainer to drain beans and tomatoes
8. Microwave or small dry skillet plus a damp towel to warm tortillas, toothpicks to hold folded tacos, and oven mitts for safety

FAQ

Easy Baked Tacos Recipe Substitutions and Variations

• Ground beef
  • Ground turkey or chicken — leaner and cooks faster, same seasoning works fine
  • Crumbled firm tofu sauteed with taco seasoning for a vegetarian swap
  • Cooked brown or green lentils mixed with chopped mushrooms for a meaty texture and extra fiber
  • Plant based crumbles like Beyond or Impossible if you want a meatless mimic
• Shredded chicken
  • Rotisserie chicken pulled and tossed with the taco sauce for speed
  • Canned chicken warmed with salsa for a quick pantry option
  • Pulled pork or carnitas for a richer, more indulgent filling
  • Shredded jackfruit simmered in taco spices for a vegan pulled meat vibe
• Tortillas or hard shells
  • Small corn tortillas toasted on a skillet for that charred corn flavor
  • Bibb or romaine lettuce leaves for a fresh low carb swap
  • Mini pita pockets or small flatbreads if you want a sturdier handheld
  • Store bought tostada shells or oven crisped corn tortillas for extra crunch
• Cheese
  • Monterey Jack or Pepper Jack for melty mild or with a little kick
  • Cotija or queso fresco crumbled on top instead of shredded for a fresher tang
  • Vegan shredded cheese if youre dairy free
  • Extra sharp cheddar for big flavor, use a bit less cause its saltier

Pro Tips

1) Warm and handle tortillas gently so they fold without cracking. Heat them briefly then brush a hair of oil and let them rest on a warm surface so they relax. If you want extra crisp, put them on a wire rack in the oven so air gets under them and they crisp evenly.

2) Keep tacos from getting soggy by controlling moisture. Drain tomatoes, rinse and drain beans well, and let the cooked filling simmer until saucy but not watery. Put cheese between the hot filling and the tortilla so the melted cheese forms a little moisture barrier.

3) Prep smart for faster service. Make the filling a day ahead, cool, and refrigerate—reheat in a skillet with a splash of water or stock so it stays juicy but not wet. Chop toppings ahead and store separately in airtight containers, then assemble at the last minute.

4) Brighten and boost flavor at the end. Stir a squeeze of lime or a teaspoon of vinegar into the filling right before serving, salt avocado slices just before adding, and mix a bit of lime into the sour cream for a thinner crema that’s easier to drizzle.

Easy Baked Tacos Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I’m sharing a Baked Taco Recipe with a surprising shortcut and a crowd-pleasing twist that makes it one of my favorite Easy Dinner Recipes.

Pin

Servings

12

servings

Calories

400

kcal

Equipment: 1. Oven, set to 400 F
2. Baking sheet, lined with foil or parchment for easy cleanup
3. Large skillet (about 12 inch) for browning meat and simmering the filling
4. Spatula or wooden spoon for stirring and breaking up meat
5. Chef’s knife and cutting board for chopping onion, tomatoes, cilantro and slicing avocados
6. Measuring cups and spoons for the water and taco seasoning
7. Can opener and colander or fine mesh strainer to drain beans and tomatoes
8. Microwave or small dry skillet plus a damp towel to warm tortillas, toothpicks to hold folded tacos, and oven mitts for safety

Ingredients

• 1 1/2 pounds ground beef for beef version

• 1 1/2 pounds boneless skinless chicken breasts cooked and shredded (about 3 cups) for chicken version

• 1 packet (about 1 oz) taco seasoning or 2 tbsp homemade taco seasoning

• 1/2 cup water

• 12 to 16 small flour or corn tortillas (6 inch) or 12 hard taco shells

• 2 cups shredded cheddar or Mexican cheese blend (about 8 oz)

• 1 small yellow onion finely chopped (about 3/4 cup)

• 2 cloves garlic minced

• 1 tbsp vegetable oil or olive oil

• 1 can (15 oz) black beans drained and rinsed (optional)

• 1 cup salsa or 1 can (14.5 oz) diced tomatoes drained

• 2 cups shredded lettuce for topping

• 1 cup diced tomatoes for topping

• 1/2 cup sliced green onions

• 1/4 cup chopped fresh cilantro

• 1 cup sour cream or Mexican crema

• 2 ripe avocados sliced or about 1 cup guacamole

• 2 limes cut into wedges

• 1/4 cup pickled or fresh sliced jalapenos (optional)

Directions

• Preheat oven to 400 F and line a baking sheet with foil or parchment, you want easy cleanup later.
• Heat oil in a large skillet over medium heat, add the chopped onion and cook about 3 to 4 minutes until soft, add the garlic and stir 30 seconds.
• If using beef add the ground beef and cook until browned, breaking it up, about 6 to 8 minutes then drain excess grease; if using chicken add the shredded cooked chicken now.
• Stir in the taco seasoning and 1/2 cup water, then add the salsa or the drained diced tomatoes and the drained black beans if using, simmer 3 to 6 minutes until the mixture is saucy but not soupy, taste and adjust seasoning.
• Warm the tortillas so they dont crack when folding: microwave wrapped in a damp towel 20 to 30 seconds or heat briefly in a dry skillet, brush lightly with oil so they crisp nicely in the oven; if using hard shells skip this.
• Spoon the meat mixture into each tortilla or shell (about 2 to 3 tablespoons each depending on size), fold tortillas and place seam side down on the baking sheet, use toothpicks to hold them if needed, arrange hard shells upright so they dont tip.
• Top each taco with a generous sprinkle of the shredded cheese (about 2 cups total), bake in the oven 8 to 12 minutes until cheese is melted and tortillas are crisp, check hard shells at 6 to 8 minutes so they dont burn.
• While tacos bake get your toppings ready: shred the lettuce, dice the tomatoes, slice green onions, chop cilantro, slice avocados or mash into guacamole, mix sour cream with a squeeze of lime if you like a thinner crema, and have lime wedges and jalapenos ready.
• Remove tacos from oven, let rest a minute, pull out any toothpicks, then top with lettuce, diced tomatoes, green onions, cilantro, dollops of sour cream or crema, avocado or guac and jalapenos, squeeze lime over everything and serve right away.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 221g
• Total number of serves: 12
• Calories: 400kcal
• Fat: 26.3g
• Saturated Fat: 11.7g
• Trans Fat: 0.2g
• Polyunsaturated: 6g
• Monounsaturated: 12g
• Cholesterol: 74mg
• Sodium: 422mg
• Potassium: 700mg
• Carbohydrates: 18.7g
• Fiber: 4g
• Sugar: 6g
• Protein: 24.1g
• Vitamin A: 800IU
• Vitamin C: 8mg
• Calcium: 167mg
• Iron: 2.5mg