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Ground Beef Baked Tacos

Ground beef baked tacos with crispy, upright taco shells and melty cheddar. Weeknight-friendly method bakes the filled shells so the seasoning is evenly distributed and the cheese melts on top.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Main
Cuisine: Mexican-American
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 2 lb ground beef
Taco seasoning
  • 2 tbsp taco seasoning
Water
  • 0.25 cup water
Hard taco shells
  • 16 hard taco shells Use shells that will stand upright in a baking dish.
Shredded cheddar cheese
  • 2 cup shredded cheddar cheese
Diced tomatoes
  • 1 cup diced tomatoes
Shredded lettuce
  • 1 cup shredded lettuce
Sour cream
  • 0.5 cup sour cream
Diced jalapeño
  • 0.25 cup diced jalapeño
Salsa
  • 0.5 cup salsa For serving.

Equipment

  • 1 sheet pan

Method
 

Brown the beef
  1. Preheat oven to 350°F. Brown ground beef in a skillet over medium-high heat, breaking it into crumbles as it cooks, then drain excess fat.
  2. Add taco seasoning and water to the beef, stirring to combine, then simmer for 2-3 minutes until thickened slightly and evenly seasoned.
Assemble and bake
  1. Arrange taco shells in a baking dish, standing them upright, then divide seasoned beef among the shells so the filling reaches near the top.
  2. Sprinkle shredded cheddar cheese over each taco. Bake for 10-12 minutes until shells are crispy and the cheese is melted and bubbling at the edges.
Finish and serve
  1. Top each taco with diced tomatoes and shredded lettuce for a fresh layer that contrasts the hot beef. Add a dollop of sour cream and diced jalapeño for heat and creaminess.
  2. Serve with salsa on the side so everyone can control the topping amount.

Notes

For the crispiest shells, place the filled taco shells close together and avoid oversaturating them with extra liquid—simmering just 2-3 minutes helps. Store leftovers covered in the fridge for up to 3 days; for best texture, reheat baked tacos in a 350°F oven until warmed through and add lettuce/sour cream fresh afterward. Freezing is not recommended because hard shells soften. If you want a lighter option, swap in 93% lean ground beef (or ground turkey) and use reduced-fat cheddar.