Crispy Oven Beef Tacos

Crispy Oven Beef Tacos

(with Mexican Rice, Beans, and Fajita Veggies on the Side)

These crispy oven beef tacos are the perfect hybrid between a crunchy taco and a cheesy quesadilla. They’re quick, crowd-pleasing, and easy to customize — topped with everything from lettuce and guacamole to cheese sauce and salsa.

The filling is juicy, flavorful, and rich thanks to a combo of taco seasoning and enchilada sauce simmered together until thick and savory. Perfect for a Tex-Mex night at home!

Ingredients:

For the Tacos:

• ½ pound 93% lean ground beef

• ½ pound 85% lean ground beef

• 1 packet taco seasoning (or homemade)

• ½ cup water

• ½ cup enchilada sauce (red or green)

• 12 taco-size tortillas (mix of flour and corn, or your choice)

• Shredded cheese (like cheddar, Monterey Jack, or a blend)

• Olive oil spray (or a little oil for brushing)

Toppings (customize!):

• Shredded lettuce

• Cheese sauce (store-bought or homemade queso)

• Guacamole

• Salsa

• Sour cream

• Pickled jalapeños

• Fresh cilantro

Instructions:

1. Make the Beef Filling:

1. Preheat your oven to 425°F.

2. In a large skillet over medium heat, brown the 93% and 85% ground beef together, breaking it up with a spoon.

3. Once fully cooked, drain off the fat, then return the beef to the pan.

4. Add the taco seasoning, water, and enchilada sauce. Bring to a boil, then reduce heat and simmer for about 8–10 minutes, stirring occasionally, until thickened.

2. Assemble the Tacos:

1. Line a baking sheet with parchment paper or lightly grease it.

2. Take two tortillas per taco (for extra sturdiness and that quesadilla effect):
   

• Lightly spray or brush one side of each tortilla with olive oil.

• Place a small handful of shredded cheese between the two tortillas, pressing them together gently.

3. Spoon the beef mixture onto one side of the tortilla stack, then fold over into a taco shape, pressing lightly to seal.

3. Bake:

1. Arrange the tacos on the prepared baking sheet, folded side down to help them stay shut.

2. Bake at 425°F for 10–12 minutes, flipping halfway through if you want both sides extra crispy.

3. They should be golden and crisp on the outside but still gooey and cheesy inside!

4. Top and Serve:

1. Remove from oven and immediately top with your favorite toppings: shredded lettuce, cheese sauce, guacamole, salsa, sour cream, etc.

2. Serve hot!

Easy Mexican Sides:

Mexican Rice:

• Sauté 1 cup rinsed long-grain white rice in a little oil until lightly golden.

• Add 2 cups chicken broth, 1 small can tomato sauce, ½ teaspoon cumin, and salt to taste.

• Cover and simmer on low for 18–20 minutes, until the liquid is absorbed.

• Fluff with a fork.

Beans:

• Warm canned refried beans or whole black/pinto beans with a splash of water or broth.

• Season with cumin, garlic powder, and a little cheese if you like.

Fajita Veggies:

• Sauté sliced bell peppers and onions in a skillet with olive oil, salt, pepper, and a sprinkle of cumin and chili powder until tender and lightly charred.

Final Notes:

• Using two tortillas makes these tacos hearty and almost quesadilla-like — crisp but still cheesy and tender inside.

• This method works with flour or corn tortillas — or mix both for variety!

• Feel free to make the beef filling ahead of time and just assemble and bake when ready.

• Get creative with toppings — there’s no wrong way to taco!