These baked crispy beef tacos are cheesy, perfectly spiced, easy to make and naturally gluten free. They’re freezer friendly so they make for the perfect meal prep dinner!

two crispy beef tacos stacked on each other to show the inside texture with cheese

I’m obsessed with my ground beef tacos, but sometimes I’m really craving a good crunch, so these crispy beef tacos have been coming in clutch! They’re baked, not fried, and made with simple ingredients you probably already have on hand.

It starts with a cheesy ground beef base that has just the right amount of spice from green chiles and chili powder, then it gets filled in a corn tortilla (keeping it gluten free of course!), topped with extra cheese and baked until crispy.

I love to serve with my cilantro lime crema, but some homemade or store bought guac or pico de gallo is always delicious. Try my gluten free quesadillas or Mexican beef and rice skillet next!

Tips before we get started…

Warming up the tortillas is essential! I microwave about 3 at a time for 30 seconds which will soften them up and make them easier to roll. It helps even more to wrap them in a damp paper towel because it will release the trap the moisture to help keep them soft.
Brushing or spraying the top of the tortillas with oil also helps crisp the tacos up, so I don’t recommend skipping this!
Canned green chiles usually come in mild or hot, so check your can as this can greatly change the spice level of these tacos!

How to make crispy beef tacos

Preheat the oven to 425 degrees Fahrenheit. Heat a skillet over medium heat and add in the ground beef.

Saute for about 3-5 minutes or until it starts to brown. I don’t find it necessary to add any oil, but if you notice anything sticking, just add a tablespoon of oil.

Once it starts to brown, add in the diced onion. Saute until the beef is cooked through. Add in the garlic and tomato paste and cook for 1 additional minute, then in the can of green chiles, spices and salt. Saute for a couple of minutes.

Stir in the cilantro, lime juice and 1 cup of cheese. Wrap a few tortillas at a time in a damp paper towel and microwave for 30 seconds. This is key to ensure the tortillas fold properly and don’t rip.

two images showing how to make the filling

Add about 3 tablespoons of the beef mixture to one side of the tortilla, then sprinkle with a bit of extra cheese and fold the other half on top. Add to a baking sheet lined with parchment paper.

Spray with a bit of oil and sprinkle extra cheese on top if desired. Repeat until the beef mixture is gone. If you notice any tortillas opening up, just flip the tacos over or place a small dish on top to keep them sealed.

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Bake for 15 minutes or until golden brown and crispy. Serve with my cilantro lime crema, lettuce, jalapenos, guac or pico de gallo and enjoy! Try my gluten free breakfast tacos or gluten free sloppy joes next!

two images showing how to fill and fold the tortillas

Key ingredients & swaps

SPICES. The spices add lots of flavor to this recipe. If you want a shortcut, you can use a packet of your favorite taco seasoning.

GREEN CHILES. These will add a bit of spice (you can buy a spicy or mild can depending on your preference) plus lots of flavor!

CHEESE. I used a shredded Mexican cheese blend, but you can swap for cheddar or a cheddar jack if you prefer. You can definitely swap with your favorite dairy free/vegan cheese blend. Violife makes a great Mexican cheese shred!

TORTILLAS. I used corn tortillas to keep these gluten free tacos, but you can sub flour! Either way, warming them up will help prevent tearing. Same with my gluten free steak fajitas.

crispy beef tacos with cilantro lime crema on top

How to store and freeze

These crispy beef tacos store well in the fridge for up to 3 days. I like to reheat them in my air fryer so they get crispy, but you can also reheat in the oven until warm through the center. If you opt for the microwave, just keep in mind they will be soft and not crispy.

To freeze, allow the tacos to cool completely, then transfer to a freezer safe bag or container and freeze for up to 1 month. Reheat right from frozen either in your oven at 400 or air fryer at 380 until warm and crispy.

Serving ideas

I love serving with my Spanish cauliflower rice on the side to get some veggies in, but my classic Mexican rice or mexican green rice are also delicious. My Mexican three bean salad is also delicious, but you can’t go wrong serving them just as is with some different dips!

crispy beef tacos on parchment paper with melted cheese on top

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