You’ll love these crispy, melty baked tacos! The filling is made from both beef and beans, so it’s extra delicious!
What’s better than–and easier than–regular tacos? Oven tacos! I’m totally serious! These have been a thing for a few years now, so you may have already seen them before. But if you haven’t tried them yet, you should. ASAP. They’re a great way to make tacos for a crowd and in general, they’re just a great change up from regular taco night. Plus, it’s also fun to make homemade crispy taco shells! Though it involves being extra careful when you’re working with hot oven racks, I bet kids would LOVE to watch corn tortilla shells transform into crispy shells. I mean… I do, so what kid wouldn’t? Haha.
I’ve made this recipe as written below a handful of times, but I’ve always thought about how I could switch up the filling but keep the concept the same. I haven’t ventured very far yet–just subbing black beans from refried beans, but that’s a tasty start! I think these tacos would be great with shredded chicken, carnita meat, fajita veggies, pinto beans, or any other filling your little taco-loving heart desires! No matter how you make it, this dish is a favorite. It’s hard to decide what the best part of these tacos are–the crisp homemade shells, the bubbly and melty cheese, or the flavorful beef and bean filling… but I do know that these tacos have been part of our regular taco rotation for a couple years now so I hope you try them! If you need any sides for taco night, why not try my Mexican Rice, Perfect Black Beans, or this yummy Guacomole Salsa? Enjoy!
Oven Baked Tacos
- 8 to 9 corn tortillas [or for an easier twist, premade hard taco shells]
- 1 pound lean ground beef
- 8 ounces refried beans [from half of a 15 ounce can]
- 8 ounce can tomato sauce
- 1 1/2 tablespoons taco seasoning [about half of a store-bought packet]
- 1 1/2 cups shredded cheese
- taco toppings – chopped lettuce, avocado, tomatoes; sour cream; cilantro; etc.
Begin by making the crispy taco shells. Preheat oven to 375 degrees. In batches, microwave tortillas in a damp dishtowel or paper towel, if you prefer, for about 20-30 seconds until tortillas are pliable. Coat on each side with cooking spray, then lay on a cutting board or plate. When all are ready, open oven and carefully pull out the top oven rack partially. Drape tortillas over rungs so they are hanging upside down and forming that hard taco shell shape. If you prefer, you can remove the rack before you preheat the oven so you can do this step with a cool oven rack and just slide it back in. I found it easier to do it this way personally though. Bake for about 6-8 minutes, until crispy, then carefully remove from the oven with tongs and allow to cool on a cooling rack.
Adjust oven temperature to 400 degrees, then spray a 9×13 inch baking dish with cooking spray.
Meanwhile, brown ground beef in a large skillet. Remove grease, then stir in tomato sauce, refried beans, and taco seasoning. Heat on medium-low for a few minutes to heat through.
Remove pan from heat and fill each cooled taco shell with the meat mixture. Stand each filled shell up in prepared pan. Sprinkle everything with cheese, then bake for 10-12 minutes, until cheese melts. Serve with desired toppings and enjoy!
To reheat and retain the crispy shell, heat leftovers at 350 degrees for about 10 minutes, checking carefully so nothing burns.