Description
These Baked Chipotle Beef and Melted Cheese Tacos combine a smoky, spicy chipotle enchilada sauce with savory ground beef and melted Mexican cheeses, baked to perfection in corn tortillas. Served with fresh lime, cilantro, and avocado, they make a flavorful and satisfying meal perfect for any taco night.
Ingredients
Scale
Chipotle Sauce
- 1 can red enchilada sauce
- 1/4 cup canned chipotle chilies in adobo
- 2 teaspoons dried oregano
- 1 tablespoon apple cider vinegar
- 1 cinnamon stick
- 2-3 tablespoons salted butter
Tacos
- 1 1/2 pounds ground beef or chicken
- 1 yellow onion, sliced
- 2-3 tablespoons taco seasoning
- 16-20 corn tortillas
- 1 cup shredded Mexican cheese
- 1 cup shredded Monterey jack cheese
- Limes, cilantro, avocado, and grilled corn for serving
Instructions
- Make the Chipotle Sauce: Combine enchilada sauce, chipotle chilies, dried oregano, and apple cider vinegar in a blender and blend until smooth. Pour the sauce into a skillet over medium heat, then add the cinnamon stick and butter. Fill the empty enchilada sauce can with water and add it to the skillet. Simmer over medium-low heat until combined and steaming. Season with salt to taste.
- Preheat the Oven: Heat the oven to 425° F to prepare for baking the tacos.
- Cook the Beef Mixture: In a large skillet over medium-high heat, cook the ground beef, sliced onion, and taco seasoning, breaking up the meat as it cooks, until the beef is browned, about 10 minutes. Add 3/4 cup water, reduce heat to medium, and simmer until the sauce thickens around the meat, about 5 minutes.
- Assemble and Bake the Tacos: Dip each tortilla in the chipotle sauce, coating both sides thoroughly, then place on a baking sheet. Add a handful of shredded Mexican cheese to one half of each tortilla, spoon some beef mixture on top, then sprinkle with shredded Monterey jack cheese. Fold the tortillas in half and press gently to close. Bake for 10 minutes, then flip each taco and bake for an additional 5 minutes until cheese melts and edges crisp.
- Serve: Serve the baked tacos warm with lime wedges, fresh cilantro, avocado slices, and extra chipotle sauce for dipping. Optionally, add grilled corn on the side for a complete meal.
Notes
- Taco Seasoning Tip: Create your own homemade taco seasoning by mixing 2 tablespoons chili powder, 2 teaspoons chipotle chili powder, 2 teaspoons smoked paprika, 2 teaspoons ground cumin, 2 teaspoons garlic powder, 2 teaspoons onion powder, and 2 teaspoons salt.
- For a milder sauce, reduce the amount of chipotle chilies or omit the seeds.
- Use fresh corn tortillas for best results; lightly warming them before dipping prevents cracking.
- Substitute ground chicken or turkey for a leaner protein option.
- Leftover chipotle sauce can be refrigerated for up to 3 days and used as a dip or marinade.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 80 mg
