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For the most ridiculously delicious, easy tacos ever, these crispy baked tacos with cheese are a must make! Juicy seasoned ground beef, sharp cheddar cheese, crispy baked corn tortillas and melty American cheese all contribute to the icon status of these baked tacos.
Pair all that beefy, cheesy, crispy goodness with toppings like fresh fresh lettuce for a cool crunch, creamy sour cream, salsa and whatever else your heart desires to make the perfect taco.
As the boyfriend and I ate these, he asked if they were supposed to be Jack in the Box Tacos. Well, it wasn't my intent, but these are pretty darn close to Jack in the Box Tacos. Which we love.
So this cheese taco recipe, like these beef carne picada tacos, are not "traditional" Mexican tacos, but that doesn't mean there not amazing. I mean, these Korean pork tacos aren't traditional, and they are FIRE!
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Why this tacos recipe works
- It's easy to assemble the tacos, and they can be made in advance and baked when you're ready to eat. They also reheat well.
- It makes a big batch so they are perfect for parties, game days, or taco Tuesday!
- They're made with simple beef and cheese, so they please even the pickiest eater.
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Ingredients for crispy cheese tacos
The full list of ingredients and amounts is included in the recipe card at the bottom of the post.
We use a 90/10 ground beef here as I find it has the perfect mixture of lean and fat. You can use whatever type of ground beef you like, just note that a fattier mix may be a little greasier than the 90/10.
A simple canned red enchilada sauce and a packet of taco seasoning (any kind) is what makes this recipe so easy. Buy any kind you like.
Corn tortillas are recommended as get crispy much easier than flour tortillas.
Cheddar cheese and melty American cheese are used for the melted cheese. You can substitute any cheese you like, but may not get the same melty effect these give us.
Variations and substitutions
- Feel free to use ground chicken or ground turkey for the ground beef.
- Also substitute shredded chicken (or the chicken from these tacos de pollo) or shredded beef for the ground beef.
- Add a 15 ounce can of Rotele (diced tomatoes and chilies) to the beef when cooking it to add an extra tomato flavor.
- Stir in extra chili powder, cayenne pepper, or a diced chipotle pepper or jalapeño in the meat to add extra spice to your tacos.
- You can use shredded pepper jack cheese, Monterey jack cheese, Mexican cheese, or any other shredded cheese you like in place of the cheddar.
- Add cooked pinto or black beans to the meat or replace some (or all) of the meat with beans.
- Substitute tofu to make this a meat-free taco recipe.
Topping options for cheesy baked beef tacos
- Shredded lettuce and/or chopped fresh cilantro
- Salsa verde like this Mexican green salsa or this Mexican tomato salsa, or any hot sauce of your preference
- Sour cream or Mexican crema
- Chopped tomatoes, pico de gallo, diced onions and/or diced fresh or pickled jalapeños
- Guacamole or this creamy avocado sauce
- Fresh squeezed lime
Step by step instructions
Step 1: Heat a skillet over medium heat and add the beef. Cook the beef until no longer pink, using a spoon or fork to break up the pieces while it cooks.
Step 2: Mix in the taco seasoning, enchilada sauce and water and stir to combine. Simmer and continue cooking until most of the liquid has evaporated. Remove from heat and set aside.
Step 3: Heat a cast iron skillet over medium heat and add 1 tablespoon oil. Heat the tortillas, browning very lightly on both sides, and place on a paper towel line plate. Continue until all tortillas have been toasted. Add more oil as needed.
Step 4: Line a baking sheet with foil or parchment paper and preheat the oven to 450°F. Place a tortilla down flat, sprinkle half of it with about 1-2 tablespoon of cheddar cheese and place 1-2 tablespoons of beef on top.
Step 5: Place half a slice of American cheese on top of the beef and gently fold the other side on top to make a taco. Flatten with a spatula and secure with toothpicks.
Step 6: Continue with the remaining tortillas until all fillings have been used. Brush each tortillas with additional oil before placing in the oven.
Step 7: Bake for 15-20 minutes, until lightly browned at the edges. Remove from oven and cool for 3-5 minutes.
Remove toothpicks and serve with toppings.
Expert tips
- Use a toothpick to secure the taco after filling it with beef and cheese.
- Brushing the tortillas with additional oil before baking helps them to become nice and crisp in the oven.
- Cook the meat in advance and reheat it when you're ready to use it.
- To avoid buying a whole package of America, just buy slices at the deli counter.
- You can also crisp these in an air fryer at 375°F for 5-10 minutes (until crisped on the edges) or in a toaster oven until lightly browned and crisped on the edges.
Frequently asked questions
There are many different types of cheeses that go in tacos, depending on the type. You can use an authentic crumbly cheese like Cotija, and creamy melty cheese like Asadero, or just a tangy crema (not technically cheese, but similar dairy). If you're making less traditional, TexMex style tacos, melted cheddar cheese and even American cheese is sometimes used in American style tacos.
Store leftover tacos in the fridge on a covered container for up to 3 days. Reheat them in the microwave for 30 seconds at a time until warmed through, or for crispier leftovers, in a 350°F oven for 5-10 minutes, until warmed through.
You can cook the taco meat in advance and store it in the fridge for up to 3 days before using. Reheat in the microwave or in a skillet until warm.
More taco recipes
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Recipe
Crispy Baked Tacos With Cheese
Ingredients
- 1 pound ground beef 90/10
- 1 package taco seasoning
- ½ cup red enchilada sauce
- ½ cup water
- 8 ounces shredded cheddar cheese
- 16 corn tortillas
- 8 slices American cheese
- 4 tablespoons cooking oil
Toppings:
- shredded lettuce
- salsa/hot sauce
- sour cream
- fresh chopped cilantro
- jalapeno slices
- chopped tomatoes
Instructions
- Heat a skillet over medium heat and add the beef. Cook the beef until no longer pink, using a spoon or fork to break up the pieces while it cooks.
- Mix in the taco seasoning, enchilada sauce and water and stir to combine. Continue cooking until most of the liquid has evaporated. Remove from heat and set aside.
- Heat a cast iron skillet skillet over medium heat and add 1 tablespoon oil.
- Heat the tortillas, browning very lightly on both sides, and place on a paper towel line plate. Continue until all tortillas have been toasted. Add more oil as needed.
- Line a baking sheet with foil or parchment paper and preheat the oven to 450°F.
- Place a tortilla down flat, sprinkle half of it with about 1-2 tablespoon of cheddar cheese and place 1-2 tablespoons of beef on top.
- Place half a slice of American cheese on top of the beef and gently fold the other side on top to make a taco. Flatten with a spatula and secure with toothpicks.
- Continue with the remaining tortillas until all fillings have been used.
- Brush each tortillas with additional oil before placing in the oven.
- Bake for 15-20 minutes, until lightly browned at the edges. Remove from oven and cool for 3-5 minutes.
- Remove toothpicks and serve with toppings.
Expert Tips:
- Use a toothpick to secure the taco after filling it with beef and cheese.
- Brushing the tortillas with additional oil before baking helps them to become nice and crisp in the oven.
- Cook the meat in advance and reheat it when you're ready to use it.
- To avoid buying a whole package of America, just buy slices at the deli counter.
- You can also crisp these in an air fryer at 375°F for 5-10 minutes (until crisped on the edges) or in a toaster oven until lightly browned and crisped on the edges.
Nutrition
Danielle
We absolutely fell in love with these cheesy tacos!