These Crispy Beef Tacos are an easy weeknight win! They take just 35 minutes to make and require only 6 simple ingredients.
Recipe Overview
35 Minutes- Ready in just about a half hour, perfect for busy nights.
6 Simple Ingredients- Ground beef, taco seasoning, enchilada sauce, cheese, olive oil, and corn tortillas.
Fun to Eat- I love how these crispy tacos are perfect for dipping into salsa, queso, or a creamy avocado dip.
Sound Good? Jump to Recipe⬇If you love these, don't miss my Crispy Chicken Tacos or the Buffalo Chicken Taco versions!
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Ingredients & Substitutions
- Ground Beef: I used lean 90% ground beef, so there's no need to drain excess fat. You can also use ground chicken or ground turkey.
- Taco Seasoning: You can use store-bought or my Homemade Taco Seasoning.
- Enchilada Sauce: You can use your favorite red enchilada sauce or make my Homemade Enchilada Sauce and freeze the leftovers!
- Cheese: I used Oaxaca cheese for these tacos. It's a mozzarella-like cheese that melts perfectly. 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. This also helps with the crispiness. Avocado oil and vegetable oil also work.
- Corn Tortillas: I prefer corn tortillas for their flavor and texture, but you can use flour. If you use flour, reduce the baking time by 4-6 minutes and oil them well to prevent sticking.
Full ingredient list with quantities in the recipe card below
My family loved it, super easy and fast to make
- Anonymous
How to Make Crunchy Beef Tacos
Step 1 | Cook Ground Beef
Brown ground beef in a skillet over medium-high heat. Stir in taco seasoning and enchilada sauce. Simmer for a few minutes, then remove from heat.
Step 2 | Warm up Tortillas
Wrap tortillas in a damp paper towel and microwave for 30-60 seconds until pliable. Brush one side with olive oil.
Step 3 | Assemble
Place tortillas oiled-side down on a baking sheet. Add shredded cheese, taco meat, and more cheese on one side. Fold over the tortilla.
Step 4 | Bake Crunchy Beef Tacos
Bake at 450°F for 16 minutes until golden and crispy. Serve with your favorite dips and toppings!
Tip
Bake on a nonstick or ceramic sheet pan for the best results. Foil can cause the tortillas to stick.
Warm tortillas well before filling to help them stay folded. If needed, secure them with toothpicks.
Recipe Questions
Make sure they're warm enough before folding. Cold tortillas are prone to cracking. If needed, secure them with a toothpick while baking.
Yes! They bake faster than corn tortillas. Reduce the baking time by 4-6 minutes and oil them well to prevent sticking.
Make It Ahead of Time!
One | Assemble tacos as directed, but skip the oil. Arrange in a single layer on a baking sheet and freeze for 1 hour.
Two | Transfer to a freezer-safe bag or container.
Three | To bake, preheat oven to 400°F. Place frozen tacos on a baking sheet, brush with oil, and bake for 18-22 minutes until crispy and heated through.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Crispy Ground Beef Tacos
Ingredients
- 1 pound lean ground beef 90%
- 1 packet of taco seasoning
- ¾ cup red enchilada sauce
- 2 ½ cups Oaxaca cheese or Mexican cheese or Monterey Jack
- 10 corn tortillas
- 1 tbs olive oil
See it. Make it. Eat it!
Instructions
- Preheat oven to 450F.
- Heat a skillet over medium-high heat. Brown the ground beef, breaking it up as it cooks. Stir in the taco seasoning and enchilada sauce. Bring to a simmer, then remove from heat.
- Wrap tortillas in a damp paper towel and microwave for 30-60 seconds until pliable.
- Brush one side of each tortilla with olive oil. Place the tortilla on a baking sheet, oiled side down. Add 2 tablespoons of cheese to half of the tortilla, top with ¼ cup of beef, then add 2 more tablespoons of 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 tortillas are crispy and cheese is melted. Let tacos cool for 3 minutes before serving.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
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.
- 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, which balances the savory tacos.
Monica says
These Crispy Beef Tacos are a total weeknight lifesaver! The flavor is bold and comforting, and I can’t believe it only took 35 minutes with just 6 ingredients. Crunchy, savory, and absolutely delicious—everyone at the table devoured them. Definitely going into my regular dinner rotation!
Bobbie says
Would this recipe work with green enchiladas sauce instead?
Megan says
Yes! It would work great and add a nice tangy flavor to the tacos.
LuAnn says
How to re heat left overs? Thanks
LuAnn says
How to re heat left overs? Thanks
Megan says
The easiest way to reheat your tacos is in a skillet over medium heat. Cook each side for maybe 2-5 minutes until warm and crispy.
Victoria H says
It was a hit for family dinner tonight!
Anonymous says
My family loved it, super easy and fast to make
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.
AMY WALKER says
how do you get the hiking filling not to ooze out? 6 minutes in and its everywhere! 😭
Megan says
Oh no! I’m sorry that happened. I haven’t run into that issue, but I think it might be the enchilada sauce. You could try reducing it to about 1/3 cup. Also, if you’re adding water with the taco seasoning, that might be making the filling too wet.
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!
Darlene says
Does aluminum pans work if you use parchment paper? I don’t have ceramic sheet pans.
Megan says
Parchment paper works! You may have to cook the tacos a little longer since you're using aluminum pans, and they don't retain heat as well as darker non stick pans pans.
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!