Crispy Oven Baked Beef Tacos
These baked beef tacos are loaded with seasoned ground beef, melty cheese, and crispy shells—finished with a zesty chili lime crema for the ultimate taco night dinner. An easy, family-friendly recipe perfect for Taco Tuesday or busy weeknights!
Servings: 4
Calories: 447kcal
Ingredients
For the tacos
- 2 teaspoons olive or avocado oil
- 1 pound lean ground beef (feel free to swap for lean ground turkey or chicken)
- ½ medium white onion, finely diced
- 1 small red or orange bell pepper, finely diced
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons paprika
- 1 ½ teaspoons cumin
- 1 ½ teaspoons garlic powder
- 1 teaspoon Kosher salt
- ½ cup salsa of choice (traditional or salsa verde will both work great)
- 12 (6-inch) soft corn tortillas (or flour or almond flour for gluten-free)
- ½-1 cup shredded Colby jack cheese
For the optional chili lime crema
- ⅔ cup sour cream or Greek yogurt
- Juice of one lime
- 1-2 teaspoons chili powder
- ¼ teaspoon garlic powder
- ½ teaspoon Kosher salt
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Heat oil in a skillet over medium heat. Add ground beef and cook, breaking it up, until browned and cooked through, about 6–7 minutes. Drain excess grease if needed.
- Add diced onion and bell pepper and cook for 3-4 minutes until soft.
- Stir in chili powder, paprika, cumin, garlic powder, salt, and salsa. Cook for 1-2 more minutes until well combined.
- Next, prepare the tortillas. If using corn tortillas, wrap them in a damp paper towel and microwave for 30 seconds to make them pliable.
- Begin assembling the tacos. Spoon a few tablespoons of the beef mixture into each tortilla. Sprinkle cheese on top of the meat mixture and fold gently in half. Place folded tacos side-by-side on the baking sheet. Lightly brush or spray the tops with oil.
- Bake for 15–20 minutes, or until the cheese is melted and the tortillas are crisp on the edges. After the tacos have been in the oven for 2-3 minutes and the cheese has partially melted, you can gently press them closed with a spatula or wooden spoon to prevent them from popping open. Serve warm with any optional toppings like salsa, cilantro lime ranch, avocado, sour cream, or hot sauce.
- For the chili lime crema, add all ingredients to a small bowl and mix until combined. Season additionally as desired.
Notes
- Save time/prep ahead:
- Make the meat mixture in advance: Cook the seasoned ground beef with onion and bell pepper in advance, then store it in the fridge for up to 3 days or freeze it for later. This makes assembly quick and easy on busy nights.
- Prep the chili lime crema early: Mix the crema up to 3 days in advance and store it in the fridge. The flavors actually get better as it sits!
- Chop veggies ahead of time: Dice the onion and bell pepper and store them in a sealed container to streamline cooking time during a busy evening.
- Assemble and refrigerate: You can fully assemble the tacos (without baking), place them on a baking sheet, cover with foil, and refrigerate for up to 8 hours. When ready, bake as directed.
- This recipe is gluten free with the use of corn tortillas and dairy free with the omission of cheese. It is not vegan or vegetarian.
- The recipe can be found on My Fitness Pal by searching "BWB Baked Beef Tacos." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
Nutrition
Serving: 3tacos | Calories: 447kcal | Carbohydrates: 37.7g | Protein: 35.4g | Fat: 16.6g | Saturated Fat: 6.2g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 1.8g | Cholesterol: 82.3mg | Sodium: 1037mg | Potassium: 721mg | Fiber: 6.7g | Sugar: 8.7g
