Go Back

Crispy Baked Ground Beef Tacos

Crispy baked ground beef tacos with perfectly golden, crunchy shells and seasoned beef. Baked tortilla halves deliver a crisp texture that stays sturdy for hearty toppings like cheddar, lettuce, and tomatoes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Ground beef and seasoning
  • 1 lb ground beef
  • 1 taco seasoning 1 packet
  • 0.25 cup water
  • 0.25 salt and pepper to taste
Taco shells and fillings
  • 8 small corn tortillas
  • 1 tbsp olive oil
  • 1 cup shredded cheddar cheese
  • 1 cup shredded lettuce
  • 0.5 cup diced tomatoes
  • 0.25 cup diced onion
  • 0.25 cup sour cream
  • 1 salsa to taste

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Brown the beef
  1. Brown the ground beef in a cast iron skillet over medium-high heat, breaking it apart as it cooks, about 8 minutes, until no longer pink. Season lightly with salt and pepper to taste and drain excess fat.
  2. Stir in taco seasoning and water, then bring it to a simmer. Simmer for 5 minutes, until thickened and evenly coated, with a steady bubbling surface.
Bake crisp taco shells
  1. Brush both sides of the corn tortillas lightly with olive oil. Fold each tortilla in half and arrange on a sheet pan so the halves do not overlap much.
  2. Bake at 400°F for 8-10 minutes until crispy and golden. Remove when the edges look browned and feel firm.
Fill and serve
  1. Fill each taco shell with the seasoned ground beef. Add shredded cheddar cheese so it sits on top and can cling to the hot filling.
  2. Top the tacos with shredded lettuce, diced tomatoes, and diced onion. Drizzle with sour cream and salsa to taste, then serve immediately.

Notes

Pro tip: drain the excess fat after browning so the filling doesn’t soften the baked shells. Store leftover beef in the refrigerator up to 3 days and reheat in a skillet; assemble tacos fresh for best crunch. Freeze the cooked beef for up to 3 months (thaw overnight in the fridge). For a lighter option, swap half the ground beef for lean ground turkey while keeping the same taco seasoning and simmer time.