Baked Crispy Beef Tacos
by: claire cary
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!
Ingredients
- 1 pound ground beef
- ½ white onion diced
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
- 1 4.5 ounce can diced green chiles
- 2 teaspoons chili powder
- ½ teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ cup cilantro diced
- 1 tablespoon lime juice
- 1 ½ cups shredded mexican cheese divided
- 12 corn tortillas
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Heat a skillet over medium heat and add in the ground beef.1 pound 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.1/2 white onion
- Add in the garlic and tomato paste and cook for 1 additional minute.1 tablespoon minced garlic, 1 tablespoon tomato paste
- Add in the can of green chiles, spices and salt. Saute for a couple of minutes.1 4.5 ounce can diced green chiles , 2 teaspoons chili powder, 1/2 teaspoon paprika, 1/2 teaspoon oregano, 1/2 teaspoon cumin, 1/2 teaspoon salt
- Stir in the cilantro, lime juice and 1 cup of cheese. Save the other 1/2 cup for later.1/2 cup cilantro, 1 tablespoon lime juice, 1 1/2 cups shredded mexican 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.
- 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.
- 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!
Notes
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!
Serving: 2tacos / Calories: 416kcal / Carbohydrates: 26g / Protein: 23g / Fat: 25g / Sodium: 472mg / Fiber: 4g / Sugar: 2g / Vitamin C: -1mg
