Crispy Oven-Baked Beef Tacos
A clever, time-saving way to make tacos for a crowd. Hard shells are stuffed with a flavorful, thickened ground beef filling and plenty of cheese, then baked until beautifully melted and extra crispy. The secret to preventing soggy bottoms is a double-layer of cheese and ensuring the beef mixture is thick, not watery.
Equipment
- 9x13-inch baking dish or rimmed baking sheet
- large skillet
- spatula
Ingredients
Beef Filling
- 1 lb lean ground beef (85/15) — or use ground turkey
- 0.5 cup yellow onion — finely diced
- 2 tablespoons taco seasoning — about 1 packet
- 1 tablespoon tomato paste — adds richness and thickens the sauce
- 0.33 cup beef broth or water — used to hydrate the seasoning
Tacos & Cheese
- 12 shells flat-bottom hard taco shells — flat-bottom (stand-n-stuff) shells work best
- 2 cups Mexican blend cheese or cheddar — freshly shredded melts best
Optional Toppings
- 1 cup shredded lettuce (optional) — for serving
- 1 cup diced tomatoes (optional) — for serving
- 0.5 cup sour cream (optional) — for serving
- 0.25 cup sliced jalapeños (optional) — for serving
Beef Filling
| 1 lb | lean ground beef (85/15) | or use ground turkey |
| 0.5 cup | yellow onion | finely diced |
| 2 tablespoons | taco seasoning | about 1 packet |
| 1 tablespoon | tomato paste | adds richness and thickens the sauce |
| 0.33 cup | beef broth or water | used to hydrate the seasoning |
Tacos & Cheese
| 12 shells | flat-bottom hard taco shells | flat-bottom (stand-n-stuff) shells work best |
| 2 cups | Mexican blend cheese or cheddar | freshly shredded melts best |
Optional Toppings
| 1 cup | shredded lettuce (opt.) | for serving |
| 1 cup | diced tomatoes (opt.) | for serving |
| 0.5 cup | sour cream (opt.) | for serving |
| 0.25 cup | sliced jalapeños (opt.) | for serving |
Instructions
-
Preheat your oven to 400°F (200°C). Spray a 9x13-inch baking dish lightly with non-stick spray.
~5 minIf using standard hard shells instead of flat-bottom, you can use lightly crumpled foil balls to help stand them upright in the dish. -
In a large skillet over medium-high heat, add the ground beef and diced onion. Cook, crumbling the beef with a spatula, until the beef is browned and the onions are soft.
~7 minDrain off excess grease to prevent greasy tacos. -
Reduce the heat to medium-low. Stir in the taco seasoning and tomato paste. Add the beef broth (or water) and stir well. Simmer until the liquid has almost completely evaporated and the mixture is very thick.
~3 minA thick filling is the key to preventing soggy taco shells. There should be no standing liquid in the pan. -
Arrange the hard taco shells upright in the prepared baking dish. Sprinkle a small pinch of shredded cheese into the bottom of each shell.
~3 minPlacing cheese at the bottom acts as a barrier, melting to seal the shell from the moisture of the beef. -
Spoon the thickened beef mixture evenly into the shells, over the bottom layer of cheese. Top generously with the remaining shredded cheese.
~5 min -
Bake uncovered in the preheated oven until the cheese is melted and bubbly, and the edges of the taco shells are golden and extra crispy.
~10 minWatch closely during the last 2 minutes to ensure the shells don't burn. -
Remove from the oven and let rest for 3-5 minutes before serving. Serve immediately with cold toppings like lettuce, tomatoes, and sour cream on the side.
~5 min
Tips & Storage
- To guarantee crispy shells, bake the empty shells for 3 minutes before adding any fillings.
- Always grate your own cheese from a block. Pre-shredded bagged cheese contains anti-caking agents that prevent it from melting smoothly.
- Refried beans make an excellent addition; spread a thin layer inside the shell before adding the beef.
- Storage: Store leftover beef filling separately from the shells in an airtight container in the refrigerator for up to 4 days. Assemble and bake fresh shells when ready to eat. Pre-baked, assembled tacos do not store well as the shells will become soggy.