Baked Tacos Ground Beef

Baked tacos are my go-to for any casual weeknight dinner when I want everyone at the table to smile. These crispy shells filled with saucy, spiced beef or chicken, melty cheese, and all the best toppings make any meal feel festive and fun.

This recipe became a big hit during our Sunday movie nights. Everyone builds their own taco, and the kitchen smells incredible.

Ingredients

• Hard taco shells: choose sturdy ones like Stand N Stuff to keep fillings contained
• Black beans: rinsed and dried they add protein and heartiness choose smooth skinned beans with no shriveling
• Ground beef or shredded chicken: use lean beef for less grease or rotisserie chicken for speed look for beef with fresh color and chicken that is tender and moist
• Yellow onion: diced finely for sweet flavor look for firm bulbs with even skin
• Taco seasoning: this brings all the classic spices homemade or store bought both work
• Diced tomatoes with green chilies: the undrained juices make the filling saucy check date for freshness and use a can with intact sides
• Beef broth: adds a savory depth opt for low sodium so you control the saltiness
• Cream cheese: makes the filling creamy and rich use room temperature for easy blending
• Cheddar cheese: sharp is best for flavor freshly grated melts best and avoids the additives in pre shredded
• Optional Toppings: salsa for tanginess sour cream for coolness shredded lettuce for crunch avocado or guacamole for creaminess choose ripe produce and your favorite salsa

Step-by-Step Instructions

Prep the Beans:

Drain and rinse the black beans using a colander then spread them on a paper towel lined plate so they dry completely this helps prevent soggy tacos

Toast the Shells:

Arrange taco shells upright in a nine by thirteen inch casserole dish then bake briefly at four hundred degrees for five minutes if you use a light colored pan or three minutes if it is dark this keeps the shells crisp during baking

Cook the Filling:

Add ground beef and finely diced onion to a large skillet set over medium high heat use a wooden spoon to crumble the beef and stir the onions cook for eight to ten minutes until the onions are soft and the beef is browned throughout drain off any excess fat so your filling is not greasy

Season and Simmer:

Sprinkle the taco seasoning evenly over the beef then pour in the entire can of diced tomatoes with green chilies and the beef broth bring the mixture to a boil so everything bubbles together for one to two minutes then reduce to a gentle simmer mix in the softened cream cheese until you see no more white streaks let the filling cook until most of the liquid evaporates but the meat is still a bit saucy

Assemble the Tacos:

Spoon a layer of black beans into the bottom of each taco shell followed by a generous scoop of the beef mixture spread it out so each bite is balanced

Add Cheese and Bake:

Sprinkle shredded cheddar cheese evenly across each taco then return to the oven uncovered and bake for seven to ten minutes until the cheese is melted and bubbling

Finish and Serve:

Let the tacos cool just enough to touch then add your favorite toppings like salsa sour cream lettuce or avocado serve them warm right in the dish for easy family style sharing

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Melty cheddar is the star of these tacos for me nothing beats seeing the cheese stretch as you bite in I remember making this for my nephew who declared it the best taco night ever we still laugh about how he piled extra cheese and salsa on top

Storage Tips

Baked tacos are best enjoyed fresh but leftovers can be stored for up to three days in an airtight container Place a paper towel underneath to absorb extra moisture Reheat in the oven at three fifty degrees for ten minutes to revive the crisp shells Microwaving works but the shells will soften

Ingredient Substitutions

You can swap in shredded rotisserie chicken instead of ground beef Just season and warm with onions and seasoning until heated through If you prefer plant based options use well drained lentils or extra beans Monterey Jack or pepper jack cheese also melt beautifully and bring different flavors Refried beans give a creamy texture if black beans are not your favorite

Serving Suggestions

Serve these tacos right from the baking dish with lots of topping bowls on the side They are perfect with Mexican rice a simple green salad or even a bowl of tortilla chips and guacamole If you like a little heat drizzle with hot sauce or scatter on some pickled jalapenos for kick

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Cultural History of Baked Tacos

Baked tacos put an American twist on a Mexican classic using the oven to make shells even crispier while still capturing all the spicy saucy flavors Traditional Mexican tacos are filled and enjoyed fresh from the skillet but the baked version is perfect for busy families and parties where warm cheesy tacos come together all at once

Frequently Asked Questions

→ Can chicken be used instead of beef?

Yes, shredded chicken works well as a substitute for ground beef. Simply sauté and season as you would with beef.

→ What type of taco shells are best?

Stand 'N Stuff hard taco shells are sturdy and hold plenty of filling, but any hard shells can be used.

→ Can I add different beans?

Absolutely! Refried beans or pinto beans are great alternatives to black beans in this dish.

→ How do I prevent soggy taco shells?

Bake the shells briefly before filling to keep them crispy, and drain fillings well to avoid excess moisture.

→ What cheese pairs well in baked tacos?

Cheddar is classic, but Monterey Jack or a Mexican blend cheese melt nicely and add flavor variety.