Tacos aren’t just for Tuesdays – in our house any night can be #TacoNight. Which means I make a lot of different variations of tacos like Bang Bang Shrimp Tacos, Ranch Chicken Tacos, even Pancake Tacos. I like to change up the types of meats and the methods of cooking. These baked tacos have a fun twist with the melted cheese! So next time you are looking for a taco dinner, try out my Baked Beef Tacos.
In the recipe I mention that you have to work quickly, and I really mean it. If you take too long to build them they will not stay folded. If you don’t think you can get them all done at once, you could stagger cooking the two trays by adding the second tray halfway into the cook time. That way you have time to build the first tray and get the folded before the second tray comes out. You will need to have the larger baking sheets for this recipes – also called a Baker’s Half Sheet. If you do not have any that large, you may have to make them in batches anyway.
I went simple with the toppings – lettuce, sour cream and taco sauce. You could add tomatoes and/or onions if you wanted. But with the beans, meat and cheese, it’s a pretty full taco. You can also use what ever taco sauce you like. We use a medium heat version, because we just want the flavor in the mix. And before you ask – no you don’t have to cook or heat up the beans before you smear them on the tortillas. You just take them right out of the can onto the tortilla. They are in a thin enough layer that they warm through during baking.
As with any taco dinner, you could serve these up with rice and beans or chips and queso. Sometimes I do a southwest style salad or fiesta potatoes (basically home fries cooked with taco seasoning). Speaking of taco seasoning, I added my recipe for this in the bottom of the taco recipe. You can also use your favorite packet in it’s place.
Now Let’s Get Cookin’!
Baked Beef Tacos
- 16 Flour Tortillas fajita size
- 2 lb Ground Beef
- 2 tbsp Taco Seasoning see recipe below
- 2 16oz can Refried Beans
- 3 cups Cheddar Cheese shredded
- 2 cups Lettuce shredded
- ½ cup Taco Sauce
- 1 cup Sour Cream
- Preheat oven to 400degF.
- In a saute pan over medium-high heat, add ground beef and taco seasoning. Cook and crumble until no longer pink.
- Using two large parchment paper covered baking sheets, line out tortillas. Spread each with refried beans and sprinkle with cheese. Add a portion of cooked ground beef and another sprinkle of cheese.
- Put in oven and bake for 8 minutes.
- Working quickly, remove from the oven and add a smear of sour cream. Add lettuce and drizzle with taco sauce. Then fold them all in half to get the taco shape. Serve 2-3 per person.
Custom Instacart Link for this Recipe
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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