Baked Beef Tacos

I love crispy tacos, but let's be real, they're not always easy to pull off at home without frying. After plenty of trial and error, I landed on this baked version that gives you that golden crunch in the oven, no hot oil required.

Tacos make up some of the best Tex-Mex recipes because they're easy, flavorful, and endlessly customizable. When I want to mix things up, I rotate in taco recipes like my beer battered shrimp tacos or slow-cooked barbacoa street tacos.

My Favorite Baked Tacos

• They're actually crispy, not soggy. A simple two-step baking method melts the cheese first, then crisps the corn tortillas so the shells turn golden and crunchy instead of steaming in the oven.
• No frying required. You get that classic crispy taco texture using the oven. No hot oil, no splatter, and way less mess on a busy weeknight.
• Customizable for everyone at the table. Serve them as-is or let everyone load up their tacos with lettuce, tomatoes, salsa, or sour cream.
• Perfect for weeknights or feeding a crowd. Everything bakes on a sheet pan, making these tacos easy to scale up for family dinners, game days, or casual entertaining.

Ingredient Notes

These simple ingredients come together to create crispy, oven-baked beef tacos without excess moisture or soggy shells.

How to Make Baked Beef Tacos

Using a skillet and a sheet pan, this step-by-step method shows you how to make baked tacos with ground beef that turn out crispy, cheesy, and never soggy.

Step 1: Heat the olive oil in a skillet over medium-high heat, then add the ground beef and diced onion.

Cook until the beef is fully browned and the onions are soft and translucent, breaking the meat into small crumbles as it cooks. Drain off any excess fat so the filling stays rich, not greasy.

Step 2: In a small bowl, whisk together the tomato paste and water until smooth, then stir it into the beef along with the taco seasoning.

Let it simmer for about 2 minutes until the mixture looks thick, glossy, and coats the meat evenly.

Step 3: Arrange the corn tortillas on a parchment-lined baking sheet. Sprinkle shredded cheese over each tortilla, then spoon about 2 tablespoons of the beef mixture onto one side only.

Bake the open-faced tacos just until the cheese melts and the tortillas become warm and flexible. This step softens the tortillas gently so they fold without cracking.

Step 4: Remove the pan from the oven and carefully fold the cheese side over the beef, pressing gently to form a taco shape. Lightly spray or brush the tops of the tortillas with olive oil.

Return the beef tacos to the oven and bake until the shells are golden, crisp, and lightly blistered around the edges.

Tips For Perfect Baked Tacos

• While beef is browning, break it into small crumbles. Smaller crumbles of beef distribute evenly in the tacos and help them crisp instead of weighing the tortillas down.
• Don't overfill the tacos. About 2 tablespoons of beef per tortilla keeps the shells easy to fold.
• Lightly spray or brush on olive oil after folding the tacos so the shells brown evenly instead of drying out. Too much oil can cause the tacos to get soggy.
• For extra crunch, broil on high for 1-2 minutes at the end, watching closely so they don't burn.

Serving Suggestions

These baked tacos with ground beef are hearty enough to stand on their own, but they really shine as part of a full Tex-Mex spread.

I love serving them with a side of beans and jalapeño rice for a little pop of heat. A warm bowl of cheese dip with ground beef makes the perfect creamy contrast for those crispy shells.

And to round things out? A frozen limeade margarita in hand never hurts-salty rim optional, highly encouraged.