Crispy Baked Beef Tacos
Crispy beef tacos are a flavor-packed dinner with juicy ground beef, crispy baked tortilla shells, and your favorite toppings. Perfect for taco night or when you want something wildly satisfying.
Looking for more beef recipes? Try my 30 minute thai beef noodle salad, beef burrito bowls, or baked firecracker meatballs.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make these crispy ground beef tacos:
- Corn tortillas
- Olive oil
- Yellow onion
- Minced garlic
- Lean ground beef
- Homemade taco seasoning – chili powder, smoked paprika, ground cumin, onion powder, nutritional yeast, garlic powder, dried oregano, kosher salt, and black pepper.
- Tomato paste
- Refried beans – these can be pinto or black beans. These help the tortillas stay folded.
- Cheddar cheese – I like Miyoko’s dairy free cheddar cheese shreds.
- Avocado oil spray
- Toppings – juicy tomatoes, chopped romaine or iceberg lettuce, a squeeze of fresh lime juice, a dollop of unsweetened plain yogurt or dairy free sour cream, hot sauce or taco sauce, etc.
How to Make Crispy Beef Tacos: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Preheat and prep. Preheat the oven to 400ºF/200ºC and line a baking sheet with parchment paper or a silicone baking mat. You may need two baking sheets.
- Warm the tortillas. You can either do this in a hot skillet or in the microwave. See the package instructions. Transfer the warm tortillas to a plate covered with a kitchen towel. Set aside.
- Warm the beans. Warm the refried beans in a small saucepan to help make them easier to spread.
- Cook the beef. Heat a large skillet over medium heat. cook the onion and garlic until the onion is translucent, then add the ground beef. Cook until no pink remains then stir in the taco seasoning and tomato paste. Cook for an additional 1-2 minutes to build the flavor, then remove from the heat.
- Assemble the tacos. Place the warm tortillas on the prepared sheet pan. Smear a generous spoonful of the refried beans on one side of the tortilla then top it with 2 tablespoons of the ground meat mixture and a sprinkle of cheese. Continue until you’ve used up all the filling (you may have some refried beans leftover).
- Fold the tortillas. Keep them upright, fold the sides up together, lightly pressing the edges together, then lay them down on the side you didn’t put any filling on. The weight from the filling side will hold the tacos together.
- Bake. Lightly spray the tops with avocado oil or brush with olive oil. Bake the tacos for 10-15 minutes or until the edges are golden brown and crispy.
Helpful Tips
- Hard taco shells won’t work for this recipe. You must use soft shells.
- Don’t overfill the tacos or they’ll burst while cooking. Just add the filling to another warmed tortilla.
- The amount of tortillas you need may vary depending on the size of your specific tortillas. The tortillas I used were 5 ½ inches in diameter.
Quick Tip: Warm the tortillas slightly to make them more pliable, otherwise they’ll tear when you fold them.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat them in a skillet, oven, or air fryer to retain their crispy texture.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make these crunchy beef tacos using what you already have? Here are some ideas…
- No corn tortillas? – you can also use small flour tortillas but you likely won’t need to cook them as long.
- No yellow onion? – use white or red onion instead.
- Add-ins – a can of diced green chiles, chipotle powder, or hot sauce for heat.
- Use another protein – such as ground chicken or crumbled tofu.
Frequently Asked Questions
Can you make crispy tacos in the in a skillet instead of the oven?
Yes. Cook them in a large skillet with a thin layer of oil on the bottom over medium heat until golden brown and crispy.
What tortillas work best for crispy beef tacos?
Corn tortillas are best. They crisp up nicely. Look for ones labeled “super soft” or “street taco size”.
More Taco Recipes
- Baja Shrimp Tacos With Slaw
- Breakfast Tostada With Eggs
- Buffalo Chicken Taquitos
- Fish Tacos With Mango Salsa
I hope you love these Crispy Baked Beef Tacos! If you make this recipe, please leave a comment & a star rating below. Thank you!
Crispy Baked Beef Tacos
Crispy beef tacos are a flavor-packed dinner with juicy ground beef, crispy baked tortilla shells, and your favorite toppings. Perfect for taco night or when you want something wildly satisfying. Gluten free and dairy free.
Ingredients
- 16 small corn tortillas see notes below
- 1 tablespoon olive oil
- ½ yellow onion diced
- 2 garlic cloves minced
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 1 heaping tablespoon tomato paste
- 15 oz can refried pinto or black beans
- 1 cup cheddar cheese shreds I used Miyoko's to keep it dairy free
- avocado oil spray
Toppings
- shredded lettuce
- diced tomatoes
- sliced green onion or cilantro
- lime wedges
Instructions
- Preheat and prep. Preheat the oven to 400ºF/200ºC and line a baking sheet with parchment paper or a silicone baking mat. You may need two baking sheets.
- Warm the tortillas. You can either do this in a hot skillet or in the microwave. See the package instructions. Transfer the warm tortillas to a plate covered with a kitchen towel. Set aside.
- Warm the beans. Warm the refried beans in a small saucepan to help make them easier to spread.
- Cook the beef. Heat a large skillet over medium heat. cook the onion and garlic until the onion is translucent, then add the ground beef. Cook until no pink remains then stir in the taco seasoning and tomato paste. Cook for an additional 1-2 minutes to build the flavor, then remove from the heat.
- Assemble the tacos. Place the warm tortillas on the prepared sheet pan. Smear a generous spoonful of the refried beans on one side of the tortilla then top it with 2 tablespoons of the ground meat mixture and a sprinkle of cheese. Continue until you've used up all the filling (you may have some refried beans leftover).
- Fold the tortillas. Keep them upright, fold the sides up together, lightly pressing the edges together, then lay them down on the side you didn’t put any filling on. The weight from the filling side will hold the tacos together.
- Bake. Lightly spray the tops with avocado oil or brush with olive oil. Bake the tacos for 10-15 minutes or until the edges are golden brown and crispy.
Notes
The amount of tortillas you need may vary depending on the size of your specific tortillas. The tortillas I used were 5 ½ inches in diameter.
See the blog post for helpful tips, storage, and recipe FAQs.