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Cheesy Oven-Baked Tacos

A quick and easy method to bake tacos that yields perfectly crispy shells filled with seasoned beef, melty cheese, and delicious toppings, all prepared in one pan.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Beef Filling
  • 500 g lean ground beef 85/15 works best for flavor
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, finely minced
  • 28 g taco seasoning (1 packet) or 2 tablespoons homemade blend
  • 80 ml beef broth or water
  • 400 g refried beans, 1 can Essential for moisture
  • 2 tablespoons tomato paste
  • Salt and pepper to taste
For the Taco Build
  • 12 pieces hard taco shells Standard stand-and-stuff size
  • 225 g shredded Mexican cheese blend Or mix of Monterey Jack and mild cheddar
  • 120 ml salsa Poured around the base of the shells
For the Toppings
  • 1 cup shredded iceberg or romaine lettuce
  • 150 g cherry tomatoes, halved, or 2 medium tomatoes, diced
  • 115 g sour cream
  • 120 g guacamole or 2 ripe avocados, sliced
  • 80 ml salsa or pico de gallo For serving
  • Fresh cilantro, pickled jalapeños, hot sauce To taste at the table

Method
 

Make the Seasoned Beef Filling
  1. Heat a large skillet over medium-high heat. Add the ground beef and diced onion.
  2. Break the beef apart with a wooden spoon and cook for 4–5 minutes until the beef is no longer pink and the onion is soft.
  3. Add the minced garlic and stir for about 60 seconds until fragrant.
  4. Drain most fat, leaving a teaspoon for flavor. Add taco seasoning and mix until beef is coated.
  5. Pour in beef broth or water, stir well, then add tomato paste and refried beans. Cook until hot.
Set Up the Baking Dish
  1. Preheat your oven to 190°C (375°F).
  2. Pour the 1/2 cup of salsa evenly across the base of a 9x13-inch baking dish.
  3. Stand taco shells upright in the baking dish packed tightly together.
Fill the Taco Shells
  1. Using a spoon, fill each taco shell with the beef and bean mixture, filling them about three-quarters full.
  2. Sprinkle the shredded cheese evenly over the top of all shells.
Bake the Tacos
  1. Bake in the preheated oven for 15–18 minutes until cheese is melted and golden.
  2. Check after 15 minutes; if cheese isn't golden, bake for additional 2-3 minutes.
Top and Serve
  1. Remove from oven and let rest for 2 minutes before serving.
  2. Set out fresh toppings in individual bowls for everyone to customize their tacos.

Notes

Baked tacos best served immediately; if you have leftovers, store filling and shells separately. Filling can be made ahead and reheated.