Make baked beef tacos that are crusty on top and cheesy, beefy in the middle. Brimming with Mexican flavors, these crunchy beef tacos are the perfect partner for lime, guac, salsa, and loads of chopped cilantro. (gluten free)
For more taco joy, try my Instant Pot Taco Soup, these Instant Pot Pork Tacos, and my Taco Sausages.
Ingredients
Here is what you'll need to make these baked beef tacos:
- Ground beef: Use lean ground beef for a balance of flavor and less grease, or opt for a fattier blend for extra juiciness. Drain any excess fat after cooking to prevent soggy tacos.
- Olive oil: A neutral oil like avocado oil works too.
- Onion: Yellow or white onions work best, but red onions can add a sharper bite.
- Chili powder: Brings warmth and a mild smoky spice. Use a blend without added salt to control seasoning.
- Cumin: Enhances the taco filling with a rich, earthy aroma is perfect with beef.
- Garlic powder: Adds a mellow garlic flavor without the sharpness of fresh garlic.
- Corn tortillas: I love corn tortillas for this recipe. I chose to use a 5 inch tortilla but have also prepared these with smaller tortillas as well. Make sure they are gluten free if needed.
- Refried beans: Feel free to use any variety of refried beans that you prefer. Black, pinto, seasoned all are great options.
- Cheese: I used Monterey jack cheese for this recipe, but you can use any variety you have on hand.
See recipe card for quantities.
Instructions
Here are the super simple steps to making your beef tacos:
- Step 1: Sauté onion in olive oil over medium heat until soft. Cook ground beef, breaking it into small pieces. Once browned, stir in water and spices.
- Step 2: Set aside the ground beef mixture.
- Step 3: Warm tortillas until pliable. Spread refried beans over half the tortilla.
- Step 4: Add the beef.
- Step 5: Top with cheese and fold over gently. Place on a parchment-lined baking sheet.
- Step 6: Place another baking sheet on top to keep tacos closed. Bake for 18 minutes, then broil 2-3 minutes for crispiness. Top with fresh cilantro.
Hint: Use a good quality, well-seasoned skillet pan to cook your beef mixture in. You want a pan that will encourage browning and caramelization of the meat, like this one.
Substitutions
Here are a few ingredients I typically swap and switch out:
- Ground beef: Ground turkey, chicken, pork, or plant-based crumbles.
- Olive oil: Avocado oil, vegetable oil, or melted butter.
- Onion: Shallots, green onions, or onion powder (use 1 teaspoon per ⅓ cup onion).
- Chili powder: Taco seasoning, smoked paprika, or chipotle powder
- Cumin: Coriander or taco seasoning blend.
- Garlic powder: Fresh minced garlic (1 clove per ½ teaspoon powder).
Variations
If you want to make your own customized version, here are some thought starters:
- Gluten-free baked tacos: Use certified gluten-free corn tortillas or grain-free tortillas.Make sure your refried beans, spices, and cheese are gluten-free, too.
- Vegetarian baked tacos: Replace ground beef with seasoned black beans, lentils, or crumbled tofu. Add sautéed bell peppers, mushrooms, or zucchini for extra texture.Use vegan cheese or top with fresh avocado for creaminess.
- Breakfast baked tacos: Replace beef with scrambled eggs and chorizo or black beans. Add shredded hash browns or sweet potatoes.
Check out this steak taco recipe on my blog for more taco recipe inspiration!
Equipment
Round up these pieces of equipment to get going:
Measuring cups
How to Make Beef Tacos Ahead of Time
These tacos, once prepared and cooled, can easily be stored in the freezer for up to 3 months. When ready to enjoy, thaw tacos at room temperature, or just place on a baking sheet, frozen.
Bake tacos at 350 degrees until warmed through, 20-25 minutes. Baking time will vary depending on if your tacos are thawed or frozen.
Top tip
No more cracked tortillas! Warm tortillas in the microwave wrapped in a damp paper towel for 30-second bursts until soft and pliable.
FAQs
Yes! Feel free to try flour or even gluten free tortillas for this recipe. I’ve also made these tacos with smaller tortillas as well. Play around with your favorite tortilla variety with this recipe.
Related
Looking for other recipes like this? Try these:
Baked Beef Tacos Recipe
Baked Beef Tacos
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- ⅓ cup onion diced
- 1 tablespoon chili powder
- 2 teaspoons cumin
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ cup water
- 24 corn tortillas 5 inch
- 1 16 ounce can refried beans
- 3 cups cheese shredded
Instructions
- Preheat the oven to 400 degrees.
- Add olive oil to a medium sized saucepan and warm over medium heat. Add diced onion and saute for 2-3 minutes until soft.
- Add the ground beef to the saucepan. Break beef up into small pieces as it cooks, mixing it well with the onion.
- Once the beef is cooked through and no longer pink, add water and spices (chili powder, cumin, garlic powder, sea salt, black pepper). Stir well until the beef is evenly seasoned. Set aside.
- Warm tortillas slightly so that they are nice and pliable (see note below).
- Prepare a large baking sheet with parchment paper.
- Assemble tacos: add a small amount of refried beans to one side of the tortilla. Spoon the ground beef on top of the beans, just enough to cover the beans. Sprinkle cheese on top of beef. (Be careful not to overfill these tacos. You want just enough to have each layer in each bite).
- Once you add each layer (beans, beef, cheese). Gently fold the taco in half. Press lightly so that it all sticks together. Place on the prepared baking sheet with the filling side up (this will help keep the taco closed).
- Repeat these steps with the remaining tacos. (I was able to fit 12 tacos on one baking sheet. You can either use two baking sheets, or bake in batches.)
- Place another baking sheet on top of the tacos to hold them closed. Place into the preheated oven.
- Bake tacos for 18 minutes. After 18 minutes, turn the oven to broil and bake for another 2-3 minutes to crisp the tacos. Ovens vary and broiling doesn’t take but a few minutes, you just want to crisp up the outside of the tacos.
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