Oven-Baked Cheesy Tacos
Crispy taco shells filled with seasoned ground beef and melted cheese, baked until golden. A quick and easy dinner perfect for busy weeknights with customizable toppings.
Equipment
- Baking dish (9x13 inch)
- Large skillet
- Wooden spoon or spatula
Ingredients
For the Filling
- 1 lb ground beef or ground turkey/chicken
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning or homemade blend
- 0.5 cup tomato sauce or salsa
- salt and pepper to taste
For Assembly
- 10 small taco shells flour or corn, slightly warmed
- 2 cups shredded cheddar cheese or Mexican blend
- 1 cup lettuce, shredded
- 0.5 cup tomatoes, diced
- 0.5 cup red onion, diced
- 0.25 cup fresh cilantro, chopped
- optional toppings sour cream, jalapeños, guacamole, hot sauce
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish or line with foil.
- Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, sauté for 2-3 minutes until fragrant.
- Add ground beef to the skillet, breaking it apart as it cooks. Stir in taco seasoning, tomato sauce, salt, and pepper. Simmer for 5 minutes until mixture thickens.
- Fill each taco shell with the meat mixture. Sprinkle shredded cheese generously over each filled shell.
- Arrange filled taco shells standing upright side by side in the prepared baking dish.
- Bake for 10-15 minutes until cheese is melted and bubbly and shells are lightly crispy.
- Remove from oven and top with fresh lettuce, diced tomatoes, red onion, and cilantro. Add optional toppings as desired.
Notes
- Warm taco shells slightly before filling to prevent cracking
- Don't overfill shells or they may tip over during baking
- Can substitute with ground turkey, chicken, or black beans for variation
- These tacos can be assembled ahead and refrigerated, then baked just before serving
- Freeze assembled unbaked tacos for up to 2 months