Crispy Baked Tacos (Beef and Bean)

Crispy baked tacos are beef and bean tacos made with flour tortillas, taco meat, beans, and cheese that are baked until lightly crisp.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 266kcal

Preheat the oven to 425°F. Line a 10x15 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.