Baked Tacos
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
20 tacos
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Calories
97 kcal
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Course
Main Course
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Cuisine
American
Baked Tacos
Description
Baked Tacos feature a spiced ground beef filling simmered with tomato sauce and pinto beans, seasoned with a blend of chili powder, cumin, paprika, oregano, garlic powder, salt, and pepper. The mixture is spooned into hard taco shells arranged in baking pans, topped generously with shredded cheddar cheese, and baked until the cheese melts and the tacos warm through. The filling has a tender, saucy texture enriched by beans and tomato sauce, while the baking process softens the shells’ edges without losing their structural crunch.
Once baked, tacos are topped with chopped romaine lettuce and Roma tomatoes for freshness, with optional dollops of sour cream and salsa for added creaminess and zest. This dish works well for casual dinners or gatherings where a make-ahead filling can save time. Baking softens the shells slightly while keeping a firm bite, delivering a satisfying texture contrast with the creamy toppings.
To prepare ahead, the taco meat filling can be refrigerated for 2 to 3 days or frozen for up to 3 months. Assembled tacos should be baked shortly after filling to prevent shells from becoming too soft. This flexibility helps manage meal prep and serve warm, flavorful tacos conveniently when desired.
Ingredients
- 1 pound ground beef or ground turkey, lean
- 1 small onion , chopped
- 1 Tablespoon chili powder
- 1 1/2 teaspoons cumin ground
- 1/2 teaspoon paprika
- 1/4 teaspoon oregano dried
- 1/4 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 8 ounces tomato sauce
- 16 ounce can pinto beans , or black beans
- 20 hard taco shell
- 1 1/2 cups cheddar cheese or your preffered kind of cheese, shredded
- 1 romaine lettuce chopped, heart
- 2 Roma tomato chopped
- salsa for topping, optional
- sour cream for topping, optional
Instructions
- Cook the ground beef in a large skillet over medium heat, breaking it into very small pieces until browned. Remove grease. Add onion and saute for a few minutes. Stir in the dry spices.
- Add tomato sauce and pinto beans and stir to combine. Turn the heat to low and simmer for 5-10 minutes, stirring occasionally.
- Preheat oven to 375 degrees F. Line two 9x13'' pans with the taco shells.
- Spoon taco mixture into tacos. Top with cheese. Bake for 10-15 minutes.
- Top with a little bit of lettuce, tomatoes, and sour cream and salsa, if desired.
Notes
- The taco meat filling can be made 2-3 days in advance and kept refrigerated for convenience.
- Fully assembled tacos in shells should be baked within a few hours to avoid overly softened shells.
- For long-term storage, freeze the taco filling in a safe container for up to 3 months and thaw overnight before use.
- Baking after assembling ensures melted cheese and well-heated tacos with a good balance of crunch and tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20tacos
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Calories | 97kcal | 5% |
| Carbohydrates | 6g | 2% |
| Protein | 8g | 16% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 23mg | 8% |
| Sodium | 283mg | 12% |
| Potassium | 230mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 824IU | 16% |
| Vitamin C | 2mg | 2% |
| Calcium | 82mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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