This easy dinner recipe takes ground beef tacos to another level. They are made with simple ingredients like ground beef, taco seasoning, enchilada sauce, cheese, and corn tortillas.
I love how these crispy tacos are perfect for dipping into salsa, queso, or a creamy avocado dip. This is an easy recipe that's perfect for your next taco night!
If you liked this easy weeknight dinner, then you should check out the crispy chicken tacos version or the buffalo chicken taco version!
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Ingredients & Substitutions
- Ground Beef: I used lean ground beef, 90%, so I wouldn't have to drain any excess fat from the skillet, but you still have tender, juicy ground meat.
- Taco Seasoning: You can use store-bought or homemade taco seasoning.
- Enchilada Sauce: You can use your favorite red enchilada sauce or make your homemade enchilada sauce and freeze the leftovers!
- Cheese: I used Oaxaca cheese for these tacos. It's a mozzarella-like cheese that melts very easily. You can also use Monterey Jack, Cheddar Cheese, or a Mexican Cheese Blend.
- Olive Oil: Brush (or spray) olive oil on the tortillas so they don't stick to the pan and get crispy. Avocado oil and vegetable oil also work.
- Corn Tortillas: I think corn tortillas are best for this recipe, but you can also use flour. If you use flour, bake them for 4-6 minutes less and make sure you oil them well since they stick to the pan a little more than baked corn tortillas.
Full ingredient list with quantities in the recipe card below
How to Make Crispy Beef Tacos
Step 1 | Cook Ground Beef
Brown beef in a skillet over medium-high heat. Mix in taco seasoning and enchilada sauce. Bring to a simmer, then turn off the burner.
Step 2 | Warm up Tortillas
Wrap corn tortillas in a damp paper towel and microwave for 30-60 seconds or until they are pliable. Brush one side of a tortilla with olive oil.
Step 3 | Assemble
Place the tortilla oiled side down onto a baking sheet. Add shredded cheese, taco meat, and more cheese to one side of the tortilla and fold the tortilla over the filling.
Step 4 | Bake Crunchy Beef Tacos
Bake at 450F for 16 minutes. Then serve with all of your favorite dipping sauces!
Tip
These crunchy tacos are best when baked directly on a nonstick or ceramic sheet pan. I wouldn't recommend using foil, as I've had problems with the corn tortillas sticking to it.
Favorite Taco Toppings & Sauces
- Guacamole – The rich, creamy avocado pairs perfectly with the savory ground beef and crispy corn tortillas.
- Pico de Gallo – Fresh and zesty, pico de gallo adds flavor with every bite. Homemade pico de gallo is much more flavorful than anything in the store.
- Quesadilla Dipping Sauce – This is only one of my favorite sauces. The whole family will love dipping their tacos into it!
- Salsa – Pick your favorite variety and spice level, from mild to fiery.
- Queso: If you feel indulgent, this melted cheese sauce will take your tacos to the next level.
Sides for Crispy Baked Beef Tacos
- Mexican Rice - It's the perfect side for tacos, and it only requires a few simple ingredients!
- Poblano Rice - It has a bold and unique flavor that pairs perfectly with these tacos.
- Mexican Fruit Salad - This fruit salad has fresh fruit, chamoy sauce, and Tajin seasoning, making a nice balance with the savory tacos.
Recipe Questions
Make sure your tortillas are warm enough before filling and folding them. If they aren't, they will not stay folded.
If your tortillas refuse to remain folded, you can secure them with a toothpick.
I've tested these with flour tortillas, and they work. You'll want to cook the flour tortillas for less time than the corn tortillas, and make sure you oil them well so they don't stick to the pan.
Absolutely!
1. Assemble the tacos as directed, but skip oiling the tortillas. Lay them in a single layer on a baking sheet and freeze for 1 hour until firm.
2. Once frozen, transfer to a freezer-safe bag or airtight container to avoid freezer burn.
3. When ready to bake, preheat the oven to 400°F. Place the frozen tacos on a baking sheet, brush lightly with oil, and bake for 18-22 minutes until heated through and crispy.
Have you tried this recipe yet? I'd love to know how it turned out! Leave a ⭐️⭐️⭐️⭐️⭐️ review below or tag @MeganVsKitchen on social.
Crispy Beef Tacos
Ingredients
- 1 pound ground beef lean, 90%
- 1 packet of taco seasoning
- ¾ cup enchilada sauce
- 2.5 cups Oaxaca cheese or Mexican cheese or Monterey Jack
- 10 corn tortillas
- 1 tbs olive oil
- Toppings: hot sauce, guacamole, salsa, pickled onions, sour cream, lime wedge
See it. Make it. Eat it!
Instructions
- Preheat oven to 450F.
- Brown beef in a skillet over medium-high heat. Mix in taco seasoning and enchilada sauce. Bring to a simmer, then remove pan from the heat.
- Wrap corn tortillas in a damp paper towel and microwave for 30-60 seconds or until they are pliable.
- Brush one side of a tortilla with olive oil. Flip it so the oiled side is on the pan. Add 2 tablespoons of shredded cheese to half of the tortilla, top with ¼ cup of ground beef, and 2 more tablespoons of shredded cheese. Fold the tortilla over the filling*.
- Repeat with the remaining tortillas and range the tacos in a single layer on your baking sheet.
- Bake for 16 minutes, or until the tortillas are crispy and the cheese has melted. Let them cool for 3 minutes before serving.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
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Anonymous says
My family loves these!!
Christina says
Have you assembled these ahead of time and then baked closer to dinner time?
Megan says
You can totally make the taco meat ahead of time and keep it in the fridge until you’re ready. I wouldn’t put the tacos together too early, though—corn tortillas might not stay folded or hold up well once they cool. It’s best to assemble and bake them closer to dinner.
Kristina omeara says
Can you freeze the extras?
Megan says
I haven't personally tried freezing them, but they should freeze well. When you're ready to reheat, I recommend using an air fryer at 375ºF for 5-6 minutes, or an oven at the same temperature for about 20-25 minutes. This should help keep them crispy and delicious!
A.S says
Can I use flour tortillas?
Megan says
I've made these with flour tortillas once. You'll want to cook the flour tortillas for less time (maybe 5-6 minutes on each side), and make sure you oil the tortillas well so they don't stick to the pan.
Connie Lillich says
why were my tortillas tough to chew ?
Megan says
It could be from not enough oil being used, the tortillas were older and dryer to begin with, or they were overcooked.
Tina Garrett says
Do I put the olive oil side down on pan?
Megan says
Yes, flip it so the oiled side is on the pan. Thanks for asking, I made the instructions clearer.
Liz says
What size corn tortillas do you recommend?
Megan says
I use the standard sized corn tortillas.
Kirsten P Johnson says
so dumb question. but am I supposed to fry the one side only on a pan. then put to a baking sheet to finish baking
Megan says
Not a dumb question at all! There's no need to fry them in a pan. The tacos will crisp up in the oven. You can flip them halfway through baking if you’d like, but I’ve found it’s not necessary.
Chad says
I added some hot peppers and onions to the meat, and I have to say that this has to be one of the best taco recipes that I have ever made.
Patty says
Delicious! I made these using ground chicken instead of beef. My husband and I loved them. Thanks for the great recipe!