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Crispy Baked Ground Beef Tacos

Crispy baked ground beef tacos with perfectly golden, crunchy shells and juicy seasoned filling. Baked corn tortilla taco shells are brushed with olive oil, then filled with seasoned ground beef and classic toppings for a crunchy-crisp contrast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Ground beef taco filling
  • 1 lb ground beef
  • 1 taco seasoning Use 1 packet.
  • 1 cup water Measure 1/4 cup (see notes).
  • 0.25 cup water Stir with taco seasoning; 1/4 cup total.
  • 0.5 tsp salt and pepper Add to taste while browning and/or simmering.
Crispy baked taco shells
  • 8 small corn tortillas Keep them small for easy folding and even baking.
  • 1 tbsp olive oil Brush lightly on both sides.
Toppings
  • 1 cup shredded cheddar cheese
  • 1 cup shredded lettuce
  • 0.5 cup diced tomatoes
  • 0.25 cup diced onion
  • 0.25 cup sour cream
  • 1 salsa to taste Add after sour cream; amount varies by preference.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Cook the seasoned ground beef
  1. Brown the ground beef in a skillet over medium-high heat, breaking apart as it cooks for about 8 minutes.
  2. Drain excess fat, then stir in taco seasoning and 1/4 cup water; simmer for 5 minutes until thickened.
Bake crispy taco shells
  1. Brush both sides of the corn tortillas lightly with olive oil, then fold each tortilla in half and arrange on a sheet pan.
  2. Bake at 400°F for 8-10 minutes until crispy and golden, watching the edges turn deep golden brown.
Assemble and serve
  1. Fill each baked taco shell with the seasoned ground beef.
  2. Top with shredded cheddar cheese, shredded lettuce, diced tomatoes, and diced onion so the cheese starts to melt from the warm beef.
  3. Drizzle with sour cream and salsa to taste, then serve immediately for maximum crunch.

Notes

Pro tip: If your ground beef releases lots of fat, drain thoroughly so the taco filling doesn’t soften the shells. Store leftovers (tacos assembled) in the fridge up to 2 days, but keep shells separate for best texture—reheat beef and shells separately and assemble fresh. Freezing: freeze only the cooked seasoned beef up to 2 months; thaw in the fridge and rewarm. For a lighter option, use reduced-fat sour cream and a reduced-fat cheddar blend while keeping the same baking steps.