Ground Beef Baked Tacos

The Story Behind These Tacos (A Hot Mess, Seriously)

Look, I’m not gonna pretend these ground beef baked tacos are some gourmet masterpiece. But honestly, there’s this weird comfort in them—for me, it started in college. My roommate (hi Jen, if you’re reading!) and I would make these on nights when we couldn’t tell if we were more hungry or just stressed. Sometimes we’d burn them a bit, but you know what? That cheese bubble at the edges still made us happy. There’s something almost tattoo-worthy about the smell of seasoned beef and tortillas crisping in the oven… well, okay, maybe that’s taking it too far, but you get the idea. My son calls them “crunchy beef boats” and will eat four in one sitting if I don’t hide the tray. Occasionally, I’d forget the salsa, but oddly, no one ever seemed to really mind.

So, anyway, here’s my pain-free, super-messy guide for ground beef baked tacos—a recipe that asks very little from you but delivers maximum crowd-pleasing, weeknight joy.

Why You’ll Love This (Or Why I Still Make It…)

• I make this when I either forgot to thaw chicken or can’t deal with one more stir fry. My family goes nuts for the silly little crispy bits that fall off—honestly, sometimes they just eat the bits and skip a taco altogether!
• If you’re tired (or hangry) and can’t handle finicky food: these tacos are forgiving. Even if you forget a couple ingredients (guilty), it still works out.
• I love that you can use up leftover taco fixings or that random hunk of cheddar lurking in your fridge. (Taco night, but make it realistic.)
• The best part? Less pan-frying and more oven-magic. There’s way less mess to mop up.

Gathering the Ingredients (I Swear It’s Simple)

• 1 lb (450g-ish) ground beef (sometimes I use ground turkey if that’s what’s on sale, or those weird blends/plant-based crumbles work too, in a pinch)
• 1 (10 oz) can of diced tomatoes with green chilies (like Rotel, but supermarket own-brand is really okay, if you ask me)
• 1 ½ teaspoons taco seasoning (I’ve used everything—from the fancy stuff to my own “whatever’s-in-the-cupboard” spice mix)
• 8-10 crispy taco shells (my grandmother insisted on Old El Paso, but honestly, any brand will work, as long as they don’t smell weird)
• 1 ½ cups (a big handful, let’s be real) shredded cheese (cheddar, Colby Jack, mozzarella if you secretly like it stringy)
• Optional: 1 small onion, diced (or a scoop of jarred salsa if you don’t like chopping)
• Optional: A dash of hot sauce or diced jalapeños (I skip this for the kids and put my trust in chili flakes for my own half!)
• Toppings: shredded lettuce, diced tomato, sour cream, salsa, pickled onions… you know, whatever’s left over from taco night last week

Let’s Make Ground Beef Baked Tacos (Kinda Step-by-Step)

1. Preheat your oven to 400°F (200°C). Or a little lower if your oven runs hot. (Actually, I sometimes set it to 375 if the taco shells are looking a bit fragile.)
2. Heat up a large skillet on medium. Toss in the ground beef. Break it up with a wooden spoon (or whatever sturdy thing is within reach—I’ve used a potato masher). Cook until it’s all brown and you don’t see any pinkness left, which takes roughly 5-7 minutes.
3. If you want, drain off some fat (or leave it for flavor; I won’t tell). Now, add diced tomatoes with chilies and taco seasoning. Give it all a good stir. Let it bubble gently for about two minutes. Sometimes I forget to let it reduce and it’s a bit sloppy—no biggie.
4. If you’re into onions, toss them in and give it an extra minute. (This is the point where I always sneak a taste. So should you.)
5. Stand the taco shells up in a baking dish. 9×13 works. If they keep falling over, smoosh some foil balls between them—makeshift taco stands, you know?
6. Spoon that beef mixture into each shell. Go ahead—overstuff a few, underfill the rest. They’ll all even out in the end.
7. Sprinkle a mighty helping of cheese over each. I like a thick layer (more cheese = more fun), but if you’re rationing, a light sprinkle totally works.
8. Bake for about 8–10 minutes, until the cheese is good and bubbly and the taco shells start to brown at the edges. Don’t panic if they get a few burnt bits—that’s the chef’s treat!
9. Let cool for a minute or two—they come out lava-hot. Top with the extras (lettuce, sour cream, salsa, pickled weirdness… you do you).

Random Notes from My Messy Kitchen

• Actually, I find it works better if you really cram the shells in tightly so they stay upright. Otherwise they’re like dominoes (the wrong kind).
• I’ve tried using pre-grated cheese, but it sometimes gets… chalky? Buy the block and run it over a box grater if you can muster the energy.
• If you make the beef filling ahead, it steals a bit of flavor from the tomatoes. But I think the leftovers somehow taste better—the flavors get all cozy overnight.
• Oh, and don’t worry if some taco shells split—just eat the halves as “nacho dippers,” nobody will complain.

How I’ve Tweaked This (And When It Didn’t Work Out)

• I swapped in ground pork once—everyone liked it, though it’s a bit fattier, so maybe drain that pan extra well.
• Tried making this with flour tortillas once (don’t recommend; they got way too soggy. If you go that route, crisp ‘em up first in a dry pan—but honestly, just buy the hard shells!)
• Add a layer of refried beans at the bottom if you’re feeling extra-hungry or want to stretch the meat. Makes it more filling, and the beans kind of glue everything together.
• Did a batch with pepper jack cheese—spicy, melty, and totally different vibe. Kids weren’t thrilled, but I loved it.

What You’ll Need (Plus My Lazy Person’s Advice)

• Baking dish (9×13 is standard, but honestly, I’ve used a rimmed sheet pan lined with foil in a pinch)
• Large skillet for browning beef
• Knife and cutting board (unless you’re using salsa or pre-chopped stuff, then just a spoon will do)
• Box grater for cheese (or just buy pre-shredded if you aren’t in a cheese grating mood)
• Tongs or a spatula (I’ve used my hands for assembly, but only when no one was watching)

How to Store These (Not That They Last)

You can stick any leftovers (hah) in an airtight container in the fridge. They’ll actually keep for up to two days, but honestly, in my house they’re gone by breakfast. Reheat in the oven if you can so the shells crisp up a bit—microwave makes them a little sad and floppy.

Fun Ways to Serve (Here’s How We Do It)

• We pile these onto a big platter, let everyone grab their own, and crowd around the TV for movie night. Kinda trashy, kinda perfect.
• If it’s a big crowd, I toss on extra toppings—corn salsa, pickled jalapeños, avocado slices—makes it feel a bit fancier (though nobody’s fooled).
• Once I brought them to a potluck in a slow cooker to keep warm—messier, but people loved it. Do what works.

What I’ve Learned (The Hard Way)

• I once tried rushing the baking step and regretted it because the cheese didn’t melt—take the extra two minutes. It’s worth it.
• Don’t overfill unless you want the filling to escape all over the oven. Actually, on second thought, that’s how you get the best crunchy bits, so maybe it’s a win-win.
• Double the batch if you’ve got teenagers—just trust me.

Your Burning Questions (Actual Messages I’ve Gotten!)

Oh! One last thing: If you ever want to impress your dog, just drop a taco shell on the floor. No further instructions needed.

★★★★★ 4.50 from 48 ratings

Ground Beef Baked Tacos

yield: 6 servings

prep: 15 mins

cook: 20 mins

total: 35 mins

Ground Beef Baked Tacos are a delicious and easy dinner featuring flavorful ground beef, melted cheese, and crunchy taco shells baked to perfection. Perfect for weeknights or family gatherings.

🖨️ Print Pin Recipe

Ingredients

• 1 lb ground beef
• 1 packet taco seasoning (about 1 oz)
• 2/3 cup water
• 12 hard taco shells
• 1 1/2 cups shredded cheddar cheese
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup sour cream (optional)
• 1/4 cup chopped fresh cilantro (optional)

Instructions

1. 1
   Preheat your oven to 375°F (190°C).
2. 2
   In a large skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Drain excess fat.
3. 3
   Stir in taco seasoning and water. Simmer for 3-4 minutes until the mixture thickens.
4. 4
   Arrange taco shells upright in a 9×13-inch baking dish. Spoon the beef mixture evenly into each shell.
5. 5
   Sprinkle shredded cheddar cheese over the beef in each taco. Bake for 10-12 minutes, or until cheese is melted and shells are crispy.
6. 6
   Top with shredded lettuce, diced tomatoes, sour cream, and cilantro before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 360 caloriescal

Protein: 19gg

Fat: 19gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 29gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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