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Side view of baked tacos stacked one on top of each other and you can see the cheese and seasoned ground beef inside each taco
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Ground Beef Baked Tacos

Make these delicious ground beef baked tacos for a simple dinner or a gathering!
Course Dinner
Cuisine Mexican American
Keyword easy baked tacos, ground beef baked tacos, simple beef tacos
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 621kcal
Author Madeline Tague

Ingredients

  • 1 lb ground beef
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1 tsp cumin
  • 1/8 tsp cayenne pepper powder
  • 2 tbsp tomato paste
  • 1 tbsp water
  • 3 cups shredded Mexican cheese blend
  • 12 street taco size white corn tortillas about 5.5" in diameter

Instructions

  • Preheat the oven to 425F
  • Combine salt, black pepper, chili powder, garlic powder, smoked paprika, cumin, cayenne pepper powder in a small bowl
  • Mix tomato paste and water in a separate bowl and set to the side
  • Heat a frying pan over medium heat and add the ground beef to the pan
  • Allow the ground beef to brown for 5 minutes and break it into crumbles as it browns
  • Reduce the heat to medium-low and add the spice mixture and tomato paste and water to the pan
  • Mix in the tomato paste and seasonings and saute until completely cooked about 2-3 minutes
  • Line a baking sheet with parchment paper and lay 6 corn taco shells on the baking sheet and cover with shredded cheese - You will need to do this twice to make all of the baked tacos
  • Place 2 tbsp of taco meat on one side of each taco (see picture above)
  • Add the baking sheet to the oven and cook for 3 minutes
  • Remove the tacos from the oven and fold each in half and press down lightly to ensure the tacos stay folded
  • Return the baking sheet to the oven and cook for 5 minutes
  • Remove the baked tacos from the oven and repeat steps 8-12 to make the next 6 tacos
  • Allow the tacos to cool slightly, add toppings and enjoy!

Notes

  • Freezing Instructions: Allow tacos to cool completely. Wrap in tinfoil in sets of three. Place in an airtight freezer bag. Freeze for up to 3 months.
  • Reheating from frozen:
    • For a crispy shell - open tinfoil packet of tacos and bake on tinfoil at 250F for 15 minutes in an oven or toaster oven.
    • For a soft shell - place on a plate covered with a wet paper towel and microwave for 2-3 minutes.

Nutrition

Serving: 1g | Calories: 621kcal | Carbohydrates: 41g | Protein: 49g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 1424mg | Potassium: 713mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1008IU | Vitamin C: 2mg | Calcium: 1056mg | Iron: 4mg
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