Description
These Oven-Baked Cheesy Tacos are a delicious and easy-to-make meal, loaded with savory seasoned ground beef, melted cheese, and fresh toppings. Crispy taco shells baked to perfection make for a crowd-pleasing dish that’s perfect for weeknight dinners or casual gatherings.
Ingredients
Beef Mixture
- 1 lb (450 g) ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or homemade mix, about 2 tbsp)
- ⅔ cup tomato sauce or salsa
- Salt & pepper to taste
Tacos
- 8 hard taco shells
- 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Fresh Toppings
- 1 cup shredded lettuce
- ½ cup diced tomatoes
- ¼ cup diced red onion
- 2 tablespoons chopped cilantro (optional)
- Sour cream (optional)
- Guacamole (optional)
- Jalapeño slices (optional)
- Hot sauce (optional)
Instructions
- Preheat Oven: Heat your oven to 400°F (200°C). Stand the taco shells upright in a baking dish, ensuring they don’t tip over during baking.
- Cook Beef Mixture: In a skillet over medium heat, cook the ground beef and finely diced onion until the beef is browned and onions are softened. Drain any excess fat to keep the tacos from being greasy. Add minced garlic and taco seasoning, stirring for 1 minute until fragrant. Pour in the tomato sauce or salsa and let the mixture simmer gently for 5 minutes to enhance the flavors.
- Assemble Tacos: Carefully spoon the seasoned beef mixture evenly into the prepared taco shells. Then generously sprinkle shredded cheese over the top of each filled shell.
- Bake: Place the baking dish into the preheated oven and bake for 10 to 15 minutes until the cheese is melted, bubbly, and the taco shells are crispy and golden brown.
- Add Fresh Toppings: Remove tacos from the oven and immediately top with shredded lettuce, diced tomatoes, red onion, and chopped cilantro if using. Serve while warm with optional sour cream, guacamole, jalapeño slices, and hot sauce on the side to customize each taco.
Notes
- For a homemade taco seasoning mix, combine chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper.
- Drain excess fat thoroughly from the cooked beef to avoid soggy tacos.
- Use a baking dish that fits the taco shells upright to prevent tipping during baking.
- Feel free to swap out the hard shells for soft tortillas to suit your preference.
- Leftover taco filling can be stored in an airtight container in the refrigerator for up to 3 days.
