Extra Cheesy Beef Oven Baked Tacos

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! 

This post contains affiliate links. As an Amazon Associate, I earn from qualified sales. Click here to read my full disclosure.

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 
  • salt, pepper, cumin, paprika, chipotle chili powder (or chopped chipotles like in my ground turkey taco meat)
  • 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. 


I love the melty-ness 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. 


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 copycat Cheesy Gordita Crunch recipe—a 2:1 ratio of fat free Greek yogurt to salsa. You can also use more of the enchilada sauce or hot sauce like I did in my black bean and corn quesadillas recipe.

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 wanted to make your own salsa and freshen things up, check out the mango salsa from my chipotle bbq chicken tacos and the pineapple salsa from my shredded pork tacos recipes. 

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!  

beef and cheese oven baked tacos on a white plate with more tacos on a wire rack in the background

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.


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 


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.)


  • 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: 120Total Fat: 4gCarbohydrates: 10gProtein: 11g

Want more kinda healthy recipes?

Follow me on Pinterest to see all of my recipes organized in one place with photos!

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? 

72 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!

      • I was just thinking a bit of refined [ spicy] beans might be a tasty touch too… these look great!

  • Tried these tonite but I may have overfilled them. the corn tortillas crack on the bottom oh well

    • 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 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 soooooooo good! Everything on Masons site is amazing. We use lean ground turkey for our tacos instead of beef. They Ali reheat extremely well in the air fryer. I like to top mine with some fat free sour cream and Chiloua.
      ⭐️ ⭐️⭐️⭐️⭐️

  • 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

  • Another ⭐️⭐️⭐️⭐️⭐️ recipe. I have even frozen these and they still taste great. I reheat in the microwave

  • 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.

  • These are delicious! Made them for dinner tonight and everyone loved them! Excited to be able to have some leftovers air fryed for lunches this week!

  • Made these for taco Tuesday. They were fantastic! I used regular enchilada sauce and it was just the right spice. Last time I made them I added refried beans but didn’t have any tonight. I can’t decide which way I like better. Either way, these are on the menu rotation for ever! Thanks for all this deliciousness!!

  • THANK YOU MASON for the trick with corn tortillas!!! These are a staple in our home. These tacos are either on our plate, in our fridge or in the freezer. They are always in my house. Absolutely delicious!
    I swap beef for turkey. I sometimes have a more “runny” enchilada sauce. Flavor is still delicious.

  • Is it really taco Tuesday if you dont make these? These are so easy and I usually make them with 93/7 ground Turkey. I even tried it with ground chicken most recently, which altered the flavor a bit but was still delicious.

  • Seriously the BEST thing and SOOOO easy to make. Our kids were hesitant at first but once they dug in they said they tasted like mini tacos and i agree just not fried and sooooo much better!!! Dip it in some greek yogurt and you are set!

  • Okay these are AMAZING!!! So easy to make too. I never use corn tortillas so I was a bit nervous about that. I did also end up using the whole jar of enchilada sauce (missed where the recipe called for half a can) and they were still great. I’ve shared this recipe with other family! Make these if you can!!

  • i love these! and my husband ABSOLUTELY loves these!!! something i like to do as well for more protein is use ground turkey instead of ground beef. for taste, i’ll sprinkle some taco seasoning on both sides of the tortillas and then put them on the pan to bake. soooo good ! five stars!

  • These are a staple in our house! I omit the enchilada sauce and just use taco seasoning. I’ve also made them in the air fryer and few times and they still get nice and crunchy!

  • (5 STARS!!!! For some reason no star option here) LOVE these!!! I wasn’t sure how filling they’d be with smaller shells, but they were perfect and enough for leftovers too! The flavor was awesome. I made the mistake of not putting something on top of them at first while baking, but caught that note later and it saved the day to keep them closed!

  • This is hands down my favorite recipe of Masons! The thin tortillas used is a great hack to keep the carbs low! I love reheating In the air fryer and they freeze perfectly. I like to dip it in Greek yogurt mixed
    With salsa!

  • this is my new favorite way to do tacos at our house! i dont know why i never tried this before, they come out so perfectly crispy. the only hard part is when i do a bunch the first ones unfold while im doing the last ones so i stuck toothpicks through them to stay folded.

  • Was planning on making the cheesy black bean and corn ones for dinner on Monday night but then realized i didn’t have any corn on hand like I though so did this one instead and so glad I did. My five year old, the hubby and myself devoured these things- served it with a side of Spanish rice and definitely will be making these again. My son wanted seconds and he’s a super picky eater right now. I just used regular corn tortillas because that’s what I had and didn’t find it necessary to increase cooking length at all

  • Just looking for the best freezing tips. I can meal plan a ton of these, but am lacking that info. Thanks!

    • Members in my Facebook group have recommended both wrapping in foil and storing in resealable containers in bulk. I’m guessing the foil method is easiest for grab and go if you’re not reheating many at once. I think the storage is less important than the method used to reheat them. If you have an air fryer or oven, you can reheat straight from frozen. Those methods will be SO much better than thawing/microwaving.

  • I’m so happy I came across this recipe. They were so easy to make, and the family loved them! I’m freezing the rest to have for another day.

  • I love these tacos ! They are good with ground chicken. I do airfry the shells before I stuff them so they are extra crunchy and then pop them back in to melt the cheese after I stuff them.

  • I made these tonight but added some diced pickled jalapeños right into the mixture since I made the cilantro lime chicken thighs for dinner last night (which were also delicious). They added a nice little extra heat! I’ll probably make them this way from now on. My filling also seems to last more than 15 tacos so they make awesome leftovers. 10/10 would recommend!

  • These. Are. So. Good.
    I’ve got everyone at work making them too. I’ve also tried them with pork and chicken. You can’t mess them up. They’re a staple in my house now.

  • The best! Such an easy dinner to meal-prep at the start of the week. I don’t have an air fryer, but I find reheating in the oven gets them back to the crispy texture that makes these awesome.

  • After having these, there’s no other way I’d rather eat a taco! The tip on microwaving the tortillas to make them easier to fold is genius. (Totally do this now when I make enchiladas because my shells always tore when rolling them no matter how careful I was or what I tried.) To make clean up super easy, I line the bottom tray with tin foil and put parchment paper between the tacos and top baking sheet. I also double stack my baking sheets and add a few minutes to cook two trays worth at once to make the cooking process faster.

    • This recipe was SOOOO awesome!! New staple in our diet. We love tacos and I’ve never had them like this.. except for at jack in the box. And these can totally contend!! They came out perfect!! I was able to make 18 with one pound of ground chicken (that’s the only substitute I made cause my Safeway doesn’t carry 96/4 ground beef) and nobody even noticed the difference. I’ve been on WW for the last 20 years and my boyfriend is a type 1 diabetic so we’re always looking for healthy meals that don’t taste healthy, and this one is fantastic! Reheated the next day they were JUST AS YUMMY! And even crispier. 😍🌮🌮🌮

      Wish I could show you the picture!!

      Thank you Mason!!

Leave a Reply

Your email address will not be published. Required fields are marked *