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Ground Beef Baked Tacos

Ground beef baked tacos with crispy, upright hard shells and cheesy, seasoned beef. Baked at 350°F until the cheese melts, then topped with fresh tomatoes, lettuce, sour cream, and jalapeño.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef and seasoning
  • 2 lb ground beef
  • 2 tbsp taco seasoning
  • 0.25 cup water
Taco shells and fillings
  • 16 hard taco shells
  • 2 cup shredded cheddar cheese
  • 1 cup diced tomatoes
  • 1 cup shredded lettuce
  • 0.5 cup sour cream
  • 0.25 cup diced jalapeño
  • 1 salsa for serving

Equipment

  • 1 cast iron skillet

Method
 

Cook the seasoned ground beef
  1. Preheat oven to 350°F. Position a baking dish ready for assembling upright taco shells.
  2. Brown the ground beef in a skillet over medium-high heat, breaking it into crumbles as it cooks. Drain excess fat and keep the beef in the skillet.
  3. Add taco seasoning and water to the beef, stirring to combine. Simmer for 2-3 minutes until the mixture thickens and looks evenly coated.
Assemble and bake
  1. Arrange the taco shells in a baking dish, standing them upright. Divide the seasoned beef among the shells so each one is filled.
  2. Sprinkle shredded cheddar cheese over each taco. Bake for 10-12 minutes at 350°F until the shells are crispy and the cheese is melted with a lightly bubbling surface.
Add fresh toppings and serve
  1. Top each baked taco with diced tomatoes and shredded lettuce. Add a dollop of sour cream and finish with diced jalapeño for a bright, fresh bite.
  2. Serve with salsa on the side. Plate immediately while the shells stay crisp.

Notes

Pro tip: If your taco shells start to tip over, pack them tightly in the baking dish so they stand upright while baking. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven at 350°F until warmed through to help re-crisp the shells. Freezing is not recommended because the lettuce and tomatoes get watery. For a dairy-reduced option, use reduced-fat cheddar and sour cream.