Baked Tacos

25m
Prep Time
15-20m
Cook Time
40m
Ready In


"These are crunchy and oh so good, my family loves having these for dinner"

Original is 8 servings
  • Optional toppings, use all or one

Nutritional

  • Serving Size: 1 (116.9 g)
  • Calories 237.8
  • Total Fat - 13.5 g
  • Saturated Fat - 4.9 g
  • Cholesterol - 54.4 mg
  • Sodium - 181.8 mg
  • Total Carbohydrate - 10.4 g
  • Dietary Fiber - 1.5 g
  • Sugars - 1.4 g
  • Protein - 17.9 g
  • Calcium - 86.3 mg
  • Iron - 2.1 mg
  • Vitamin C - 5.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 400 degreesF.

Step 2

Brown the beef in a skillet. Drain the fat.

Step 3

To the cooked ground beef, stir in diced tomatoes, taco seasoning, 1/2 cup cheddar cheese, and salsa.

Step 4

Arrange taco shells (standing up) in a 9x13" pan.

Step 5

Fill each shell with the meat mixture, dividing equally until all the meat is used.

Step 6

Sprinkle more cheddar cheese over the tops of the filled tacos.

Step 7

Bake for 15-20 minutes. Cheese will be melted and the meat hot.

Step 8

Top with toppings of choice.

Tips


  • A 9x13" pan

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the taco shells, make sure to choose the hard stand-up ones for the best results.
  • For the salsa, choose a medium or mild salsa for the best flavor. Green salsa is especially recommended, but you can also use the red.

  • For the ground beef, substitute ground turkey for a leaner option. The benefit of this substitution is that it reduces the amount of saturated fat in the dish, making it a healthier choice.
  • For the taco shells, substitute tortillas for a gluten-free option. The benefit of this substitution is that it makes the dish suitable for those with gluten sensitivities or allergies.

Veggie Tacos Replace the ground beef with 1 pound of diced mushrooms, bell peppers, and onions. Cook until vegetables are softened. Add the taco seasoning, salsa, and 1/2 cup of cheese. Fill the taco shells with the veggie mixture, top with remaining cheese, and bake for 15-20 minutes. Top with lettuce, tomatoes, sour cream, and guacamole.


Veggie Burrito Bowls Replace the ground beef with 1 pound of diced mushrooms, bell peppers, and onions. Cook until vegetables are softened. Add the taco seasoning, salsa, and 1/2 cup of cheese. Fill a bowl with cooked rice and top with the veggie mixture, remaining cheese, lettuce, tomatoes, sour cream, and guacamole.


Mexican Street Corn Salad: A delicious, creamy corn salad with a zesty kick. The perfect side to the crunchy Baked Tacos, this salad offers a great balance of flavors and textures.


Grilled Shrimp with Avocado Salsa: This light and flavorful dish is the perfect accompaniment to the Mexican Street Corn Salad. The shrimp is grilled to perfection and the avocado salsa adds a creamy, tangy contrast that complements the salad perfectly.




FAQ

Q: How long do I need to bake the tacos?

A: Bake the tacos for 15-20 minutes, until the cheese melts and the meat is hot.



Q: What type of meat should I use?

A: Ground beef, chicken, or turkey are all great options for tacos. You can also use plant-based proteins such as black beans or lentils.

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Fun facts:

Fun Fact 1: The taco is believed to have originated in Mexico during the 18th century. The word taco is derived from the Nahuatl word 'tlahco', which means 'half' or 'in the middle'.

Fun Fact 2: Baked Tacos are a favorite of celebrity chef Emeril Lagasse. He has been known to make them with a variety of ingredients, including ground turkey, black beans, and even shrimp.