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Crispy Ground Beef Tacos

Golden, crispy baked tacos filled with seasoned ground beef, enchilada sauce, and melted cheese—no frying required.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 10 tacos
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef 90% lean recommended
  • 1 packet taco seasoning
  • 3/4 cup red enchilada sauce
  • 2 1/2 cups shredded cheese Oaxaca, Monterey Jack, or Mexican blend
  • 10 corn tortillas
  • 1 tbsp olive oil for brushing

Equipment

  • large skillet
  • Large baking sheet
  • parchment paper
  • pastry brush
  • Microwave

Method
 

  1. Preheat oven to 450°F (230°C). Line a large baking sheet with parchment paper.
  2. Heat a large skillet over medium-high heat. Brown the ground beef for 6-8 minutes, breaking it apart as it cooks. Drain excess fat if needed.
  3. Stir in the taco seasoning and red enchilada sauce. Bring to a simmer and cook for 2 minutes. Remove from heat.
  4. Wrap corn tortillas in a damp paper towel and microwave for 30-60 seconds until soft and pliable.
  5. Brush one side of each tortilla with olive oil. Place tortillas oil-side down on the prepared baking sheet.
  6. On one half of each tortilla, layer 2 tablespoons cheese, 1/4 cup taco meat, and another 2 tablespoons cheese. Fold the empty half over to close, pressing gently.
  7. Arrange tacos in a single layer on the baking sheet. Bake for 16 minutes until shells are golden and crispy and cheese is melted and bubbly.
  8. Let tacos cool on the baking sheet for 3 minutes to crisp up further before serving.

Notes

Storage: Store leftover tacos in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 8-10 minutes or air fryer at 350°F for 5-7 minutes to restore crispiness. Do not freeze assembled tacos. Pan Surface: Always use parchment paper or a non-stick baking sheet. Avoid aluminum foil as tortillas will stick. Tortilla Prep: Warming tortillas is essential to prevent cracking. If still too stiff, microwave longer in damp paper towel. Make-Ahead: Season beef up to 3 days ahead and refrigerate. Assemble tacos up to 2 hours before baking and refrigerate. Air Fryer Option: Air fry at 400°F for 8-10 minutes in batches. Variations: Use ground chicken or turkey instead of beef. Add diced jalapeños or chipotle peppers for heat. Try vegetarian with seasoned black beans or sautéed mushrooms. Mix different cheeses for varied flavor. Substitutions: Flour tortillas can be used but won't crisp the same way. Mild, medium, or hot enchilada sauce based on preference. Serving: Serve with guacamole, pico de gallo, sour cream, Mexican rice, refried beans, or street corn.