Extra Cheesy Beef Oven Baked Tacos

Extra Cheesy Beef Oven Baked Tacos

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These oven baked tacos stuff what I’ve dubbed the best taco meat ever and cheese into 15 corn tortillas for a perfect crowd-pleasing dinner or meal prep recipe. They’re super easy to make, and the recipe can easily be doubled or tripled to freeze some for later. 

Each oven baked taco has 11 grams of protein, 10 grams of carbs, 4 grams of fat, and 3 Smart Points. So load up! 

Ingredients for the Best Taco Meat Ever

I make A LOT of Tex-Mex recipes, but I feel confident saying this is one of the most flavorful ground beef mixtures I’ve ever made. Here’s what you’ll need (I’ll touch on modifications below)

  • ground beef, diced onion, minced garlic (I have a picky eater in my house, and they didn’t even notice the onion!)
  • salt, pepper, cumin, paprika, crushed or ground chipotle pepper (or chili powder)
  • red enchilada sauce 

That’s it! Throw the onion, garlic, and beef in a pan to cook before stirring in the spices and sauce. 

diced onions and minced garlic cooking with ground beef for oven baked tacos

And you’re good to go. 

Update: If you love this beef mixture and want other uses, my taco meal prep bowls combine this beef with diced chiles and a load of veggies for a super high volume meal.

How to Make the Oven Baked Tacos

If you’ve made my baked chicken tacos, these beef tacos use the same tortillas and baking method. It’s crazy simple.

Microwave extra thin corn tortillas so they’re foldable, fill half of every tortilla with cheese-beef-cheese, fold and cover with a second baking sheet to press close, and bake. 

how to fold the beef oven baked tacos

If you have trouble folding the tortillas, or they crack during folding, heat them a bit longer! 

Bada-bing-bada-boom. Extra crispy, cheesy, beefy tacos in bulk. 

Modifying Your Oven Baked Tacos

I’ll quickly run through a few ingredient questions. If I miss something, drop your question in a comment below. 

The Taco Meat

Like I mentioned above, the onions cook down and are barely noticeable in the finished product. But if you have an extra picky eater, a FODMAP sensitivity, or any other reason to avoid onions, leave ’em out. The taco meat will survive. 

You can definitely use ground turkey or chicken in place of beef. But be sure to match the fat content if possible. Or if you use a fattier cut of meat, you might drain some fat away before adding the spices and enchilada sauce. Too much fat will likely make the bottom of your tortillas soggy or run out during baking. 

Cheese

I love the meltiness of mozzarella and the sharpness of cheddar, but you could go with any type of cheese in your oven baked tacos. Monterey jack would be the obvious choice to replace both cheeses.

It’s also worth mentioning, these tacos are extra cheesy. If you wanted to save a bit of fat, calories, and Smart Points, you could reduce the amount of cheese used. Just be sure to get some on both sides of the meat to fully seal the tacos. 

Tortillas

If you wanted to use regular corn tortillas to make larger oven baked tacos or even flour tortillas, both should work fine. Though you’ll likely need to modify the bake time.

As an estimate, I’d guess a thicker tortilla might take an extra 5 minutes. But don’t quote me on that. 

Reheating Your Oven Baked Tacos

If you’re going from the refrigerator, reheating the tacos in an oven or air fryer at 400 degrees for 3-5 minutes should do the trick. Just be sure not to burn the shells. 

For frozen, you can thaw at room temp or overnight before using the same instructions above. Or you can try reheating them wrapped in foil at a lower temp. That way they warm throughout without burning on the outside. 

reheating the oven baked tacos in an air fryer

Time will also vary based on how many you reheat and once. I pop two in the air fryer for about 3 minutes and think they’re even better reheated than fresh.

If you’re curious about my air fryer recommendation or any other tools or products I use, I have an Amazon list with everything in one place.

Creamy Salsa Dip

Update: I totally forgot to include the recipe for the creamy salsa dip! It’s basically the same thing I used for my low carb chicken enchiladas and healthy taco salad recipes—a 2:1 ratio of fat free Greek yogurt to salsa.

In this case, I used 1/2 cup Greek yogurt and 1/4 cup salsa with a tablespoon or two of diced pickled jalapeño peppers.  

creamy salsa dip for cheesy beef oven baked tacos

You can get creative with different styles of salsa or additional ingredients. If you’re a fan of cheddar powder, that a great addition (like in my chorizo dip)

Okay, I think that’s all ya need to know. These tacos are one of the most re-created recipes from my blog so if you have questions, I guarantee you can find hundreds of posts about them in my free Facebook group. And when you try these oven baked tacos, be sure to let me know what you think!  

The Best Oven Baked Tacos

The Best Oven Baked Tacos

Yield: 15 tacos
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Extra cheesy beef tacos baked in the oven in bulk.

Ingredients

Taco Meat

  • 1 lb Ground Beef, 96/4
  • 1 medium (200g) Yellow Onion, diced
  • 5 cloves (25g) Garlic, minced
  • 2 tsp Paprika
  • 1/2 tsp Kosher Salt (or 1/4 tsp table salt)
  • 1/2 tsp Black Pepper
  • 1/2 tsp Cumin
  • 1/2 tsp Crushed Chipotle Pepper
  • 1/2 C (120g) Enchilada Sauce (I used Trader Joe's)

Oven Baked Tacos

  • 15 Extra Thin Corn Tortillas (I used Mission)
  • 1 C (112g) Finely Shredded Mozzarella (or your choice of cheese)
  • 1/2 C (56g) Finely Shredded Reduced Fat Cheddar 

Instructions

Cooking the Taco Meat

  1. Dice the onion and mince the garlic before adding to a large skillet with the ground beef over medium-high heat.
  2. Cook until no pink remains in the beef. While it cooks, mix the dry spices for the taco meat. Add them towards the end of cooking. Stir well.
  3. Reduce the heat and add the enchilada sauce, stirring everything together until the sauce thickens. Remove from the heat.

Assembling the Oven Baked Tacos

  1. Preheat an oven to 400F.
  2. Wrap the tortillas in a slightly damp paper towel and microwave for 45-60 seconds, flipping halfway through. This will make the tortillas easier to fold. Place the warmed tortillas on a large wire rack or baking sheet. (If you have trouble folding or the tortillas crack when folding, heat them a bit longer.)
  3. Place a generous pinch of cheese on one half of each tortilla. Follow the cheese with the beef and another pinch of cheese. Fold the tortillas in half, pressing down gently to seal. (Be careful to not press too hard and squeeze the beef/cheese out of the tacos.)
  4. Spray the tops of the tacos with a bit of cooking spray and place a baking sheet on top of them to prevent the tacos from opening during baking.
  5. Bake for 14-18 minutes or until the tacos are golden brown and crisp. Be sure to check on them during baking as the extra thin tortillas can burn quickly. (Using a baking sheet on the bottom instead of a wire rack may extend the bake time. If you have trouble getting the tacos crispy, you can remove the top baking sheet after a few minutes once the tacos have sealed to speed up the process.)

Notes

  • Each taco has 3 Smart Points. 
  • You can swap the mozzarella and cheddar for monterey jack or another melty cheese. Since the base recipe is extra cheesy, you could reduce the cheese to save a few calories, too. 
  • If you use a fattier meat, be sure to drain some of the fat before adding the spice and enchilada sauce to prevent soggy tortillas or runoff during baking.
  • To reheat, air fry or bake at 400F for 3-5 minutes. Time may vary based on how many tacos you're reheating at once. 

Troubleshooting cracked tortillas:

  1. Microwave a bit longer before assembling and only microwave right before assembling.
  2. Don't add a piping hot beef mixture. 
  3. Avoid overfilling. 

Nutrition Information:
Yield: 15 tacos Serving Size: 1 taco
Amount Per Serving: Calories: 120 Total Fat: 4g Carbohydrates: 10g Protein: 11g

More Recipes with Extra Thin Corn Tortillas

If you want to make 45 oven baked tacos, you certainly won’t find any judgement from me. But just in case you want to put leftover tortillas to use in another way, here are a few of my favorite recipes: 

I really love these tortillas, okay? 



44 thoughts on “Extra Cheesy Beef Oven Baked Tacos”

  • These look so good! Definitely adding this to my make for work lunches list!

    Question though, could you add black or pinto beans or do you think they’d be too hard to close and seal? Always looking to add some filling fiber to my life!

    • I bet the beans would work fine, but I would only add maybe a half cup or so. If you wanted more beans, you could use more tortillas so you’re not overfilling. If you used a whole drained can of beans you could probably squeeze everything in 21-24 tortillas instead of 15. Let me know if you try it out!

    • Be sure to microwave them long enough. If they have trouble staying closed when you’re folding, they need to be heat a bit longer or they’ll crack during baking. Hope that helps for the next run!

  • I’m a weirdo that doesn’t have a microwave. Would heating the tortillas in the oven or on the stove work for this?

  • Could you open these up and add lettuce and tomato after baking. These remind me of the very less healthy fried tacos from Jack in the Box!
    I worked there so very, very, very long ago. They were deep fired first and lettuce and tomato was added after. I’m assuming the same could be done here?

  • Making these tonight! So excited. Question—the grocery store only had regular corn tortillas, not extra thin. Will this throw off the macros too much?

    • I doubt they’re that far off. Most regular corn tortillas have 50-60 calories each, compared to the 40 in the extra thin. On another topic, you may need to bake them a bit longer to get them crispy. Hope you love ’em!

  • These are a huge hit in my house! I love that you use corn tortillas instead of wheat. I don’t have an airfryer but I would love to get one to use for this recipe.

  • Oven baked tacos is one of my favorites!! So good! Perfect Taco Tuesday! Have made them 3 different times. Kids love them too!!

  • I recently made this and came out pretty good! Made them for the family and there were none left over. I used regular mission corn tortillas because I couldn’t find any extra thin corn tortillas at the store near my house. They were still a hit. I didn’t make the dip of any kind. I put lettuce and salsa on top of my tacos after they were done and ready to serve and it was delicious! Loved making this because it was easy to make and it didn’t take so much time. Will definitely be making them again!

  • This is my favorite Mason recipe for meal prep! Make sure you warm the tortillas, or they flake really bad. Delicious to make and heat up later. Thanks, Mason!

  • I made these oven baked tacos and they are now in my weekly rotation! Delicious. I did mix black refried beans with the ground beef & cheese. I popped these in my air fryer and they turned out perfectly crispy! Dipped them in the TJ’s queso (thanks for the rec on that, Mason!)

  • Love how easy these were to cook! I didn’t have the rack to cook them on so that my fault they kinda opened up while they were cooking. Both the taste was so yummy! So glad I have found Mason’s website/Pinterest! Makes eating healthy easy and so good!

  • These were so good and so easy to make! They heat up in the oven really well and were great for lunch the rest of the week! I was super impressed!

  • These are the absolute BEST. A perfect staple in our diet. When you think about it, a taco is the a perfect macro dish. Carbs, protein, and fat. I’ll cook up a pound of ground beef and keep in the fridge and make tacos as I go throughout the week.

  • This is another recipe that’s eaten around here a lot. Definitely follow the recipe for heating the tortillas before hand – this helps prevent cracking. A little bit longer of a prep if you feel the need to measure out the same amount of meat and cheese in all of the tacos, I’ve slowly gotten away from this and just guess. So easy to reheat in your air fryer for a quick lunch or dinner. Great dipped in low fat sour cream.

    I’ve also used this meat recipe for Mexican night. I’ll take some of Joseph’s Lavish Bread, cut it into chips, add cooking spray and salt, then bake for a few minutes. Add your meat, Trader Joe’s queso, and any other topping your heart desires.

    The recipe for the meat is far superior to any pack of taco seasoning you’ll buy at the store.

  • I LOVE Masons recipients. These tacos didn’t disappoint. I reheated these in the air fryer for 4 mins and OMG… all I can say is this is staying in the rotation. I used plain Greek yogurt as a garnish w some fresh chives! I also had fresh salsa on one too!!

  • I LOVE THESE TACOS!

    I don’t have the baking sheet mentioned, so I typically just place these in between two solid baking sheets. They aren’t as crispy, but they are still delicious!

  • These are great reheated in the air fryer! They stay crunchy as long as you don’t over heat them and the dipping sauce is packed with flavor but so simple to toss together. ⭐️⭐️⭐️⭐️⭐️

  • These were delicious! I was counting on leftovers, but there weren’t any!! I would love to crisp them in the air fryer next time, though. They were just a bit soggy.

  • These tacos are one of my favorite new recipes in a LONG time! Sometimes I save up all of my calories so I can eat an entire batch of these puppies ⭐⭐⭐⭐⭐

  • These are amazing!!! Even fooled my taco loving children and husband who hate my healthy foods! My husband is super picky about mexican food especially and he loved these! They are on rotation in our home!!!

  • This is my favorite dish to make and freeze to be able to pull out when in a pinch. I have made them with both ground beef and turkey and they always turn out great. Be sure to use the wet paper towel and microwave the tortillas or they’ll crack and not stay together well enough.

  • These tacos are the best thing since sliced bread. I made these and ate the entire batch in one day. I decided to make it again to show off for my husband and tried to get fancy and ended up making the beef mixture too “saucy” and the darn tacos fell apart in the oven and fell through the wire racks— so don’t do what I did. I did salvage it and throw it into a “broken taco casserole” so now when I make it, I make sure to not have such runny sauce within the beef!

    I also made this with just black beans. JUST AS GOOD. Reheating it in the air fryer is also sooooo good. This is definitely one of my favorites of mason woodruff

  • I was intimidated by making these at first but once I tried them I was hooked. So Good for meal prepping. This is my go to breakfast. Who doesn’t want tacos for breakfast?!
    I warm mine up in the air fryer and highly recommend that if you have one 🙂

    • If you mean cook the beef and fill them before baking later, I’m not entirely sure. My first reaction was yes, but I could see how the tortillas could potentially get soggy between filling and baking.

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