Baked Tacos Recipe
Crispy baked tacos made in the oven with seasoned ground beef, melted cheese, and avocado lime crema. A simple sheet pan tacos recipe that’s perfect for an easy weeknight dinner.
Ingredients
Taco Seasonings
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- ½ teaspoon celery salt
- ¼ teaspoon cayenne pepper
Taco Ingredients
- 1 pound lean ground beef
- 1 medium yellow onion finely chopped (I throw mine in a food processor to get a super fine chop)
- 4 garlic cloves minced
- 1 tablespoon cilantro stems chopped
- ¼ cup tomato paste
- 3.5 fl oz (approx scant ½ cup) refried beans
- 6-8 large flour tortillas
- olive oil for lightly brushing
- orange cheddar cheese freshly grated
Avocado Lime Crema
- 2 avocados
- 2 limes freshly squeezed
- 1/2 cup sour cream
- pinch salt
- 1/2 cup fresh cilantro leaves torn
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Make the seasoning: In a small bowl, mix together all the taco seasoning ingredients until well combined. Set aside.
- Cook the beef: Heat a large sauté pan over medium heat. Add the ground beef and finely chopped onion, breaking up the beef into small pieces with a wooden spoon. Cook for 5 to 7 minutes, until the beef is mostly browned but still slightly red in some spots.
- Drain the grease: Drain off all but 1 to 2 tablespoons of the accumulated juices. Push the cooked beef to one side of the pan, tilt the pan slightly, and use a dry paper towel to soak up the excess grease.
- Add garlic and seasoning: Stir in the minced garlic, chopped cilantro stems, and prepared taco seasoning. Cook for another minute, stirring to coat the beef.
- Add tomato paste: Make a well in the center of the pan and add the tomato paste. Let it cook for about a minute, then stir it into the beef.
- Finish the filling: Continue cooking until the beef is fully cooked and no pink remains. In the last 2 minutes of cooking, stir in the refried beans until fully incorporated. Remove from heat and set aside.
- Prep the tortillas: Line a large baking sheet with parchment paper. Place the tortillas on the sheet and lightly brush both sides with olive oil using a silicone basting brush.
- Assemble the tacos: Spoon about ⅓ cup of the beef mixture using a slotted spoon to avoid transferring excess oil onto one half of each tortilla. Continue filling the tortillas until you run out of meat, which usually makes about 8 tacos. Top with grated cheese, fold the tortilla in half, and sprinkle a bit more cheese on top.
- Bake: Bake for about 15 minutes, or until the tortillas are golden and the cheese is bubbly.
- Make avocado lime crema: In a food processor, add the avocados, freshly squeezed lime juice, sour cream, salt, and torn cilantro.
- Blend until smooth: Process until the mixture is creamy and fully blended, scraping down the sides as needed. Give it a quick taste. Add a little more lime juice or salt if needed to balance the flavors to your liking.
- Serve: Dress the crispy baked tacos with lime wedges, more cilantro, and the avocado lime crema drizzled on top.
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