Introduction
Remember those nights when dinner felt like a huge chore? Me too! But what if I told you there’s a way to have a delicious, crowd-pleasing meal on the table that feels like a cozy hug in a bite? These Ground Beef Baked Tacos are exactly that! They’re so simple, you’ll wonder why you haven’t made them a million times before. Perfect for busy weeknights, impromptu get-togethers, or just when you’re craving something comforting and totally satisfying.
Why You’ll Love This Recipe
- Super Fast: Seriously, from start to finish, you’re looking at under 30 minutes!
- Effortlessly Easy: Minimal steps, maximum flavor. Anyone can make these!
- Perfectly Giftable: Imagine bringing a pan of these warm, cheesy tacos to a potluck or a new neighbor – pure happiness!
- Guaranteed Crowd-Pleaser: Kids and adults alike will devour these. They’re a universal win!
Ingredients
Alright, let’s gather our goodies. You probably have most of these in your pantry right now!
- 1 lb ground beef: The star of our show! You can use lean or regular, whatever you have on hand.
- 1 tsp salt: Just to make all those flavors pop.
- 1/2 tsp black pepper: A little kick to awaken your taste buds.
- 2 tsp chili powder: This is where the taco magic begins.
- 1 tsp garlic powder: Because garlic makes everything better.
- 1/4 tsp smoked paprika: Adds a lovely depth and a hint of smokiness.
- 1 tsp cumin: The quintessential taco spice!
- 1/8 tsp cayenne pepper powder: Just a whisper of heat, totally optional if you’re sensitive to spice.
- 2 tbsp tomato paste: This gives our beef filling a rich, savory base.
- 1 tbsp water: Helps the tomato paste blend in smoothly.
- 3 cups shredded Mexican cheese blend: Get ready for that glorious cheese pull! A blend is best for meltiness.
- 12 street taco size white corn tortillas (approx. 5.5 inches diameter): These little guys are the perfect size for individual tacos and bake up beautifully crisp.
How to Make It
Let’s get cooking! It’s so simple, you’ll be amazed at how quickly you’ll have dinner ready.
- Preheat your oven: Get it nice and toasty to 375°F (190°C).
- Brown the beef: Grab a large skillet and toss in your ground beef. Cook it over medium heat, breaking it up as you go, until it’s all browned. Then, carefully drain off any extra fat. We want delicious, not greasy!
- Spice it up: Now for the flavor! Stir in the salt, black pepper, chili powder, garlic powder, smoked paprika, cumin, and cayenne pepper. Cook for about 1 minute, stirring constantly, until everything is wonderfully fragrant. Oh, it already smells amazing, right?
- Add the richness: Stir in the tomato paste and water. Give it a good mix to combine, and let it cook for another minute. This is going to make your taco filling super flavorful and hold together nicely.
- Prep your tortillas: Line a baking sheet with parchment paper (for easy cleanup!) or just use it as-is. Lay out your tortillas in a single layer.
- Fill ’em up: Spoon that glorious ground beef mixture evenly into the center of each tortilla. Don’t be shy!
- Get cheesy: Sprinkle a generous amount of your shredded cheese over the beef mixture on each tortilla. Load it up – the cheese is what makes these extra special.
- Fold with love: Gently fold each tortilla in half, tucking in all that yummy goodness.
- Arrange for baking: Place your folded tortillas seam-side down on the prepared baking sheet. This helps them hold their shape as they bake.
- Bake to golden perfection: Pop them into your preheated oven and bake for 15-20 minutes. You’re looking for those tortillas to be a beautiful golden brown and the cheese to be perfectly melted and bubbly. Pure bliss!
Substitutions & Additions
Feeling creative? These tacos are a fantastic blank canvas!
- Meat Swap: No beef? Ground turkey or even plant-based crumbles work wonderfully.
- Add Veggies: Sautéed onions or bell peppers can be mixed in with the beef for extra flavor and texture.
- Spice Level: Adjust the cayenne pepper to your liking, or leave it out if you prefer mild. For more heat, a dash of hot sauce in the filling is also delicious.
- Different Cheese: While the Mexican blend is fantastic, feel free to experiment with cheddar, Monterey Jack, or even a bit of pepper jack for a spicy kick.
- Tortilla Choice: If you can’t find small corn tortillas, you can use larger ones and cut them in half after baking, or even use flour tortillas (though corn gives the best texture when baked like this).
Tips for Success
A few little tricks to make your tacos even better!
- Don’t Overcrowd the Pan: Make sure your tortillas aren’t overlapping too much on the baking sheet. This ensures they get nice and crispy.
- Drain the Fat Well: Properly draining the grease from the ground beef will prevent your tacos from being greasy and help them crisp up better.
- Prep Ahead: You can cook the ground beef mixture a day in advance and store it in the refrigerator. Then, all you have to do is assemble and bake when you’re ready to eat!
- Warm Your Tortillas: If your tortillas feel stiff and prone to breaking, you can warm them slightly in a dry skillet or microwave for a few seconds before filling and folding.
How to Store It
Leftovers are rare, but if you’re lucky enough to have them, here’s what to do:
Let the baked tacos cool completely. Store them in an airtight container in the refrigerator for up to 2-3 days. To reheat, I find placing them back in a 350°F (175°C) oven for about 5-8 minutes works best to bring back some of that crispiness. You can also reheat them in a toaster oven or on a skillet over low heat.
FAQs
Can I make these ahead of time?
Yes! You can prepare the ground beef mixture up to a day in advance and store it in the fridge. Then, assemble and bake when you’re ready to serve.
What kind of tortillas are best?
Small corn tortillas (like street taco size) work beautifully because they bake up with a nice crisp. However, you can use larger tortillas and cut them or even flour tortillas if that’s what you have.
How do I prevent the tortillas from breaking when I fold them?
If your corn tortillas are a bit stiff, gently warm them for a few seconds in a dry skillet or a quick burst in the microwave. This makes them more pliable and less likely to crack.
Can I freeze these baked tacos?
While they are best enjoyed fresh, you can freeze cooled, baked tacos. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container for up to 1-2 months. Reheat directly from frozen in a preheated oven.
Easy Ground Beef Baked Tacos
Equipment
- Large skillet
- Baking Sheet Lined with parchment paper for easy cleanup
- Oven
Ingredients
Main ingredients
- 1 lb ground beef lean or regular
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tsp chili powder
- 1 tsp garlic powder
- 0.25 tsp smoked paprika
- 1 tsp cumin
- 0.125 tsp cayenne pepper powder optional
- 2 tbsp tomato paste
- 1 tbsp water
- 3 cups shredded Mexican cheese blend
- 12 street taco size white corn tortillas approx. 5.5 inches diameter
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, brown the ground beef over medium heat, breaking it up as you go. Drain off any excess fat.1 lb ground beef
- Stir in the salt, black pepper, chili powder, garlic powder, smoked paprika, cumin, and cayenne pepper. Cook for about 1 minute until fragrant.1 lb ground beef
- Stir in the tomato paste and water. Cook for another minute.1 lb ground beef
- Line a baking sheet with parchment paper. Lay out the tortillas in a single layer.1 lb ground beef
- Spoon the ground beef mixture evenly into the center of each tortilla.1 lb ground beef
- Sprinkle shredded cheese generously over the beef mixture on each tortilla.1 lb ground beef
- Gently fold each tortilla in half.
- Place the folded tortillas seam-side down on the prepared baking sheet.
- Bake for 15-20 minutes, until the tortillas are golden brown and the cheese is melted and bubbly.