Ground Beef Baked Tacos
User Reviews
5
Ground Beef Baked Tacos
Description
This recipe uses ground beef cooked with salt, black pepper, chili powder, garlic powder, smoked paprika, cumin, cayenne pepper, and tomato paste to build a flavorful filling. The meat is browned and sautéed until fully cooked and well-seasoned.
White corn tortillas are laid out on baking sheets, filled with taco meat on one side, and topped with shredded Mexican cheese blend before baking at 425°F for a short time to melt the cheese and warm the shells. After baking, the tacos are folded in half and lightly pressed to maintain their form.
Baked tacos make a convenient dinner or party food. They can be served immediately or stored and reheated later, accommodating preferences for crispy shells by reheating in the oven or softer shells by microwaving under a damp paper towel.
For longer storage, tacos should be cooled completely, wrapped in foil, and frozen. Reheating instructions vary according to desired texture, maintaining the cheese melt and flavor.
Ingredients
- 1 lb ground beef
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tsp chili powder
- 1 tsp garlic powder
- 1/4 tsp smoked paprika
- 1 tsp cumin
- 1/8 tsp cayenne pepper powder
- 2 tbsp tomato paste
- 1 tbsp water
- 3 cups Mexican cheese blend shredded
- 12 white corn tortilla about 5.5" in diameter, street taco size
Instructions
- Preheat the oven to 425F
- Combine salt, black pepper, chili powder, garlic powder, smoked paprika, cumin, cayenne pepper powder in a small bowl
- Mix tomato paste and water in a separate bowl and set to the side
- Heat a frying pan over medium heat and add the ground beef to the pan
- Allow the ground beef to brown for 5 minutes and break it into crumbles as it browns
- Reduce the heat to medium-low and add the spice mixture and tomato paste and water to the pan
- Mix in the tomato paste and seasonings and saute until completely cooked about 2-3 minutes
- Line a baking sheet with parchment paper and lay 6 corn taco shells on the baking sheet and cover with shredded cheese - You will need to do this twice to make all of the baked tacos
- Place 2 tbsp of taco meat on one side of each taco (see picture above)
- Add the baking sheet to the oven and cook for 3 minutes
- Remove the tacos from the oven and fold each in half and press down lightly to ensure the tacos stay folded
- Return the baking sheet to the oven and cook for 5 minutes
- Remove the baked tacos from the oven and repeat steps 8-12 to make the next 6 tacos
- Allow the tacos to cool slightly, add toppings and enjoy!
Notes
- Allow tacos to cool completely before freezing; wrap in foil in sets of three and store in a freezer bag for up to 3 months.
- Reheat frozen tacos uncovered at 250°F for 15 minutes in an oven or toaster oven to achieve a crispy shell.
- For soft shell tacos, microwave on a plate covered with a damp paper towel for 2-3 minutes.
- Baking twice may be needed to accommodate 12 tacos in batches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 621 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 621kcal | 31% |
| Carbohydrates | 41g | 14% |
| Protein | 49g | 98% |
| Fat | 30g | 46% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 126mg | 42% |
| Sodium | 1424mg | 59% |
| Potassium | 713mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 1008IU | 20% |
| Vitamin C | 2mg | 2% |
| Calcium | 1056mg | 106% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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