Baked Tacos
Baked tacos are a fun and delicious way to enjoy a classic favorite with a crispy twist. Perfect for a quick weeknight dinner or a fun family gathering.
Ingredients
For the beef mixture
- 1 tablespoon vegetable oil For cooking
- 1.25 pounds lean ground beef Use lean beef for a lighter option
- 1 small onion, diced Onion adds flavor
- 3 cloves garlic, minced For added aroma
- 1 1.25-ounce package taco seasoning Choose your favorite brand
- 1/4 cup water or beer To help blend flavors
- 2 teaspoons hot sauce Adjust according to taste
For assembly
- 12 pieces hard taco shells Ensure they're sturdy
- 1 cup shredded Mexican blend cheese Cheese adds creaminess
Toppings
- Pico de gallo Fresh salsa option
- Avocado Sliced for garnish
- Sour cream For creaminess
- Cilantro Fresh herb for garnish
- Shredded lettuce Freshness and crunch
- Lime wedges For a burst of acidity
Instructions
Preparation
- Heat the vegetable oil in a large cast iron skillet over medium-high heat.
- Add the ground beef and cook until browned, about 3-5 minutes. Be sure to crumble the beef as it cooks and drain the excess fat.
- Add the diced onion and cook, stirring frequently, until it's translucent, about 2-3 minutes.
- Stir in the minced garlic and cook for about 1 minute, or until fragrant.
- Mix in the taco seasoning, water (or beer), and hot sauce. Cook for 2-3 minutes until the flavors blend.
Baking
- Preheat your oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or use nonstick spray.
- Place taco shells in a single layer, standing up, in the prepared baking dish. Bake in the oven for about 3-4 minutes until crispy.
- Carefully add 1/4 cup of the beef mixture to each taco shell, then sprinkle with cheese.
- Return the filled taco shells to the oven and bake for an additional 4-5 minutes, or until the cheese is melted.
Serving
- Serve immediately with desired toppings.
Notes
Store leftover taco shells and beef mixture separately in airtight containers in the refrigerator. Reheat the beef mixture before filling taco shells again.