Crispy baked tacos are an easy dinner made with tortillas filled with seasoned taco meat, beans, and cheese, and the tacos are folded and baked until lightly crisp. This simple, customizable recipe is perfect for busy weeknights.
Baked tacos are one of those easy dinners that I make back to again and again. They’re made with flour tortillas filled with taco meat, refried beans, and cheese that are folded and baked until crisp.
They’re simple to put together and easy to customize with whatever you have on hand. This is one of my kids’ favorite dinners, and it’s a good option when I want something easy that everyone will eat.
Ingredient notes and substitutions
- Ground beef: I like to use either 85% or 88% lean ground beef. Ground turkey would also work in this recipe.
- Taco seasoning: You can use store bought or homemade taco seasoning.
- Onion: I use minced onion for ease, but diced onion would also work. If using diced onion, sauté for about 3 minutes before adding the garlic in.
How to make crispy baked tacos
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Step 2: In a large skillet, brown the ground beef. Drain and return to the skillet.
Step 3: Mix in the taco seasoning and water. Cook until most of the water is absorbed.
Step 4: Stir in the onion and garlic. Cook, stirring the entire time, for 30 seconds.
Step 5: Stir in the refried beans, beef broth, breaking up the beans and stirring in until combined. Remove from the heat.
Step 6: Place 1 flour tortilla on the prepared baking sheet and spread about 3-4 tablespoons of the beef and bean mixture all over the lower half. Avoid overfilling so that the filling doesn’t leak out while making.
Step 7: Sprinkle 2-3 tablespoons of cheese over the bean mixture, then fold it and gently press to close.
Step 8: Repeat with the remaining tortillas, beans, and cheese, spacing them about 1 inch apart on the baking sheet. Use a second parchment-lined baking sheet if needed.
Step 9: Lightly spray the tops with cooking spray. I like to use an olive-oil spray.
Step 10: Bake for about 10-12 minutes, or until the cheese is melted and the tortillas are golden brown. Serve with pico de gallo or salsa, guacamole, sour cream, or any other desired toppings.
Recipe Tips!
- Vegetarian: To make this dish vegetarian, use vegetable broth and add a can of pinto beans to the refried beans.
- Baking spray: If you don’t have an olive oil baking spray, you can lightly brush the tortillas with oil to help them crisp up in the oven.
- Serving suggestions: Serve with pico de gallo or salsa, guacamole, sour cream, or any other desired toppings.
Storage
Store any leftover tacos in an airtight container in the refrigerator. The tacos are best eaten when freshly made but will keep in the fridge for about 3 days.
More easy ground beef recipes!
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Crispy Baked Tacos (Beef and Bean)
Equipment
- 10×15 rimmed baking sheet
Ingredients
- 1 pound lean ground beef
- 1 packet taco seasoning
- ½ cup water
- 2 tablespoons dried minced onion
- 2 cloves garlic minced
- 15 ounce can refried beans
- ½ cup beef broth
- 10 8-inch flour tortillas
- 1½ cups shredded Mexican cheese blend cheddar cheese, or Cheddar Jack cheese
- Nonstick cooking spray
Instructions
- Preheat the oven to 425°F. Line a 10×15 or larger baking sheet with parchment paper.
- In a large skillet, brown the ground beef. Drain and return to the skillet.1 pound lean ground beef
- Mix in the taco seasoning and water. Cook until most of the water is absorbed.1 packet taco seasoning, ½ cup water
- Stir in the onion and garlic. Cook, stirring the entire time, for 30 seconds.2 tablespoons dried minced onion, 2 cloves garlic
- Stir in the refried beans, beef broth, breaking up the beans and stirring in until combined. Remove from the heat.15 ounce can refried beans, ½ cup beef broth
- Place 1 flour tortilla on the prepared baking sheet and spread about 3-4 tablespoons of the beef and bean mixture all over the lower half.10 8-inch flour tortillas
- Sprinkle 2-3 tablespoons of cheese over the bean mixture, then fold it and gently press to close.
- Repeat with the remaining tortillas, beans, and cheese, spacing them about 1 inch apart on the baking sheet. Use a second parchment-lined baking sheet if needed.
- Lightly spray the tops with cooking spray. I like to use an olive-oil spray.
- Bake for about 10-12 minutes, or until the cheese is melted and the tortillas are golden brown.
- Serve with pico de gallo or salsa, guacamole, sour cream, or any other desired toppings.
Nutrition
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