Description
Crispy Beef Tacos baked instead of fried, featuring seasoned ground beef, melted colby jack cheese, and a zesty chipotle crema. These tacos deliver a crunchy texture and vibrant flavors, perfect for a quick weeknight dinner or casual gathering.
Ingredients
Scale
For the Tacos
- 1 Tbsp oil (canola, vegetable, or olive oil)
- 1 lb ground beef (85% lean/15% fat or 90/10)
- 2 Tbsp taco seasoning (packet or homemade)
- 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 and divided
- 8-10, 6-inch white or yellow corn tortillas
Chipotle Crema
- 1/2 cup to 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
Instructions
- Preheat and prepare baking sheets: Preheat oven to 425°F. Lightly oil or spray two baking sheets with nonstick spray and set aside.
- Cook the ground beef: Heat 1 Tbsp oil in a medium skillet over medium heat. Add ground beef and cook until no longer pink. Drain excess fat.
- Add seasoning and moisture: Return skillet to heat and add taco seasoning, water, minced garlic, lime juice, diced green chiles, salt, and pepper. Cook stirring occasionally until most moisture evaporates, about 5 minutes.
- Mix in cheese and remove from heat: Stir in 1 cup shredded colby jack cheese until combined. Turn off heat and set aside.
- Prep tortillas: Wrap tortillas in a slightly damp paper towel and microwave for 45-60 seconds, flipping halfway, until pliable. If still stiff, microwave for an additional 10 seconds.
- Assemble tacos: On one half of each tortilla, spread about 1/4 cup beef mixture and top with a small amount of shredded cheese. Fold tortilla over to seal and lightly brush the top with a little oil.
- Arrange and bake: Place assembled tacos on prepared baking sheets (about 6 at a time to avoid overcrowding). Bake for 15-20 minutes until hot and crispy; no need to flip.
- Make chipotle crema: While tacos bake, blend Mexican crema or sour cream, chipotle peppers in adobo, honey, lime juice, garlic, and salt in a food processor until smooth. Adjust seasoning to taste.
- Serve: Serve tacos hot topped with chipotle crema and desired toppings such as sour cream, shredded lettuce, cilantro, pico de gallo, guacamole, and pickled red onions.
Notes
- Store leftover tacos in the fridge for up to 3 days.
- Reheat tacos in the oven for about 10 minutes to retain crispiness or microwave for around 1 minute for convenience.
- Do not overfill tortillas to prevent filling from oozing out while baking.
- Use either white or yellow corn tortillas based on preference.
- If you prefer spicier tacos, add more chipotle peppers to the crema or additional taco seasoning to the beef.
Nutrition
- Serving Size: 1 taco
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 55 mg
