These crispy ground beef tacos are an easy win. They only take 35 minutes to make, and everyone will love dipping these taco-quesadilla hybrids into all the sauces.
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This takes ground beef tacos to another level. 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!
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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.
Taco Seasoning: You can use store-bought or homemade taco seasoning.
Enchilada Sauce: Use your favorite enchilada sauce.
Cheese: I used Oxacca cheese for this these tacos. It's a mozzarella-like cheese that melts very easily. You can also use Monterey Jack or a Mexican Cheese Blend.
Olive Oil: You need to brush (or spray) olive oil on the tortillas so they don't stick to the pan and get crispy. Avocado oil and vegetable oil work as well.
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.
Full ingredient list with quantities in the recipe card below
How to Make Crispy Beef Tacos
Step 1: 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: 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: Place the tortilla oiled side down onto a baking sheet. Add shredded cheese, ground beef, and more cheese to one side of the tortilla and fold the tortilla over the filling.
Step 4: Bake at 450F for 16 minutes. Then serve with all of your favorite dipping sauces!
Tip
These tacos are best when you bake them on the pan directly. I wouldn't recommend using foil. I've had problems with the corn tortillas sticking to the foil.
Variations: Try out the chicken taco version or the buffalo chicken taco version!
Favorite Toppings for Crunchy Beef Tacos
- Guacamole
- Pico de Gallo
- Quesadilla Dipping Sauce
- Salsa
- Refried Beans
- Sour Cream
- Pickled Red Onions
- Hot Sauce
- Queso
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.
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 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
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Patty says
Delicious! I made these using ground chicken instead of beef. My husband and I loved them. Thanks for the great recipe!
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.
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.
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.
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.
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!