Can I use corn tortillas instead of flour?

Absolutely! Corn tortillas create a more authentic flavor and are naturally gluten-free. They tend to be slightly less pliable than flour tortillas, so you might want to warm them briefly before filling to prevent cracking when you fold them.

How can I make these tacos spicier?

There are several ways to kick up the heat! Add a diced jalapeño or serrano pepper when cooking the beef, increase the chipotle powder, or add a dash of your favorite hot sauce to the meat mixture. You can also serve with sliced jalapeños or hot sauce on the side for those who like it fiery.

Can I make these ahead for a party?

Yes! Prepare the filling up to two days ahead and store in the refrigerator. When ready to serve, reheat the filling, assemble the tacos, and bake. For parties, you can also keep the first batch warm in a 200°F oven while preparing more batches.

What's the best way to prevent soggy tacos?

Three key steps: First, drain the fat from the beef thoroughly. Second, don't overload the tacos with filling. Third, serve them immediately after baking when they're at peak crispiness. If you're setting up a buffet, consider baking in batches so they're always fresh.

Quick Crunchy Baked Beef Tacos Recipe

Description

Quick Crunchy Baked Beef Tacos – a mouthwatering recipe featuring seasoned ground beef, melted cheese, and crispy baked tortillas, perfect for a quick and satisfying meal.

Ingredients

Units Scale

Filling:

2 lbs ground beef
1/2 tsp chipotle powder
1 tsp each paprika, garlic powder, onion powder, dried oregano
1/3 cup low sodium chicken broth
1 tbs lime juice
1 1/2 cups shredded mexi blend cheese (divided)

Assembly:

8 medium flour tortillas (or corn tortillas)
1 tbs olive oil
Guacamole
Pico de gallo
Lime wedges
Chopped cilantro

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Instructions

Preheat the oven: Preheat your oven to 425℉. Line an extra-large sheet pan with parchment paper to avoid sticking and make clean-up easier.
Cook the ground beef: Heat a large, deep skillet to medium-high and add the ground beef. Using a wooden spoon, break up the meat and cook until it’s no longer pink, about 5-7 minutes. Use a paper towel to soak up any excess fat from the pan.
Season the meat: Season the ground beef with chipotle powder, paprika, garlic powder, onion powder, and dried oregano. Pour in the chicken broth, mix well, cover the pan, and lower the heat. Let the broth soak into the meat for 4-5 minutes.
Add lime juice and cheese: Add the lime juice and mix in 1 cup of shredded mexi blend cheese until it melts into the beef mixture.
Assemble the tacos: Add about 1/3 cup of the ground beef mixture to each tortilla half. Sprinkle with a little more shredded cheese and fold the tortilla over to create a taco shape.
Bake the tacos: Brush the tops of the folded tortillas with olive oil and place them on the prepared sheet pan. Bake in the preheated oven until crispy and golden brown, about 5-10 minutes.
Serve: Serve the crispy baked tacos immediately with guacamole, pico de gallo, lime wedges, and chopped cilantro for garnish.

Notes

Use corn tortillas to make this recipe Gluten Free!
You can use any type of ground meat, such as chicken or turkey.
Feel free to use any type of shredded cheese, like cheddar or mozzarella, based on your preference.

Nutrition

Serving Size: 1 taco