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Crispy Baked Ground Beef Tacos

Crispy baked ground beef tacos with perfectly golden taco shells. Seasoned beef simmers until flavorful, then crispy folded tortillas bake at 400°F for a crunchy, golden texture.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Taco filling
  • 1 lb ground beef
  • 1 taco seasoning
  • 0.25 cup water
  • salt and pepper
Crispy baked shells
  • 8 corn tortillas
  • 1 tbsp olive oil
Toppings
  • 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
 

Cook the seasoned ground beef
  1. Brown the ground beef in a skillet over medium-high heat, breaking it apart as it cooks, about 8 minutes, until no longer pink. Drain excess fat and add taco seasoning, water, and salt and pepper.
  2. Simmer the mixture for 5 minutes, stirring until it thickens and looks evenly coated. Keep warm while you bake the taco shells.
Bake crispy taco shells
  1. Brush both sides of the corn tortillas lightly with olive oil. Fold each tortilla in half and arrange them on a sheet pan.
  2. Bake at 400°F for 8-10 minutes until crispy and golden. Let them cool briefly so they hold their shape.
Assemble and serve
  1. Fill each taco shell with the seasoned ground beef. Top with shredded cheddar cheese, shredded lettuce, diced tomatoes, and diced onion.
  2. Drizzle with sour cream and salsa to taste, then serve immediately. The contrast of golden, crunchy shells with warm filling is best right away.

Notes

For extra crunch, bake until the edges look deeply golden and crisp, not just lightly browned. Store assembled tacos in the fridge up to 1 day, but keep shells separate from toppings for best texture. Freeze the cooked beef filling up to 2 months; thaw in the refrigerator and reheat before assembling. For a lighter option, use reduced-fat shredded cheddar and reduced-fat sour cream.