Crispy Beef Tacos (Baked Not Fried!) (2024)

For the tacos

• ▢ oil (can use canola, vegetable, or olive oil)
• ▢ 1 lb. ground beef (85% lean/15% fat or 90/10.)
• ▢ 2 Tbsp. taco seasoning (I just used seasoning from a packet for convenience!)
• ▢ 1/2 cup water
• ▢ 3 cloves garlic, minced
• ▢ 1 lime, juiced
• ▢ 1, 4 oz. can diced green chiles
• ▢ salt and pepper, to taste
• ▢ 8 oz. colby jack cheese, shredded, divided
• ▢ 8-10, 6-inch white corn tortillas

Chipotle crema

• ▢ 1/2 cup – 3/4 cup Mexican crema or sour cream
• ▢ 2 chipotle peppers in adobo sauce
• ▢ 1 tsp. honey or sugar
• ▢ 1/2 lime, juice
• ▢ 1 clove garlic
• ▢ salt to taste

For serving

• ▢ sour cream, shredded lettuce finely chopped, fresh cilantro, pico de gallo, guacamole, pickled red onions, etc.

• Preheat the oven to 425°F. Lightly oil or spray 2 baking sheets with nonstick spray. (I use a standard half sheet pan 18×13). Set aside.

• Heat 1 Tbsp. oil in a medium sized skillet over medium heat. Add the ground beef and cook until no longer pink, drain the excess fat.

  oil, 1 lb. ground beef

  

• Return to the burner and add in the taco seasoning, water, garlic, lime juice, diced green chiles, salt, and pepper to taste.

  2 Tbsp. taco seasoning, 1/2 cup water, 3 cloves garlic, minced, 1 lime, juiced, 1, 4 oz. can diced green chiles, salt and pepper, to taste

  

• Cook until most of the moisture has evaporated, stirring occasionally ~5 minutes.

  

• Then stir in 1 cup of shredded cheese and stir until combined. Turn off the burner & remove from heat.

  8 oz. colby jack cheese, shredded, divided

  

• Wrap the tortillas in a clean towel or paper towel and microwave for 30 seconds – 1 minute. This helps warm them so they don’t break apart while assembling. Making them more pliable is helpful!

  8-10, 6-inch white corn tortillas

• Working on one half of the tortilla, spread about ¼ cup of the beef mixture down on the tortilla.

  

• Top with a little bit of shredded cheese.

  

• Fold the tortilla over to seal. Lightly brush the top of the tortilla with just a little more oil.

  

• Repeat with remaining taco filling and tortillas. Careful not to fill them too much because it will ooze out and get messy. I bake about 6 at a time on a baking sheet, you should yield ~8-10 tacos.

  

• Bake for 15-20 minutes or until hot and crispy! (no need to flip)

  

• While they are baking, you can make the chipotle crema. Blitz everything in a food processor until smooth. Taste and adjust according to your preferences.

  1/2 cup – 3/4 cup Mexican crema or sour cream, 2 chipotle peppers in adobo sauce, 1 tsp. honey or sugar, 1/2 lime, juice, 1 clove garlic, salt to taste

  

• Serve the tacos with your favorite toppings and the crema.

  sour cream, shredded lettuce finely chopped, fresh cilantro, pico de gallo, guacamole, pickled red onions, etc.

  

• Store in the fridge for up to 3 days, if they last that long!
• Reheat in the oven for 10 minutes or so, or in the microwave for about 1 minute.