Description
These Crispy Beef Tacos are baked instead of fried for a healthier twist without sacrificing flavor or texture. They feature seasoned ground beef, melty colby jack cheese, and a smoky chipotle crema, all wrapped in warm corn tortillas and baked to crispy perfection. Perfect for an easy weeknight meal or casual gathering.
Ingredients
Scale
For the tacos
- 1 tbsp oil (canola, vegetable, or olive oil)
- 1 lb. ground beef (85% lean/15% fat or 90/10)
- 2 tbsp taco seasoning (packet seasoning for convenience)
- 1/2 cup water
- 3 cloves garlic, minced
- 1 lime, juiced
- 1, 4 oz. can diced green chiles
- Salt and pepper, to taste
- 8 oz. colby jack cheese, shredded, divided
- 8-10, 6-inch white or yellow corn tortillas
Chipotle crema
- 1/2 cup – 3/4 cup Mexican crema or sour cream
- 2 chipotle peppers in adobo sauce
- 1 tsp. honey or sugar
- 1/2 lime, juice
- 1 clove garlic
- Salt to taste
For serving
- Sour cream
- Shredded lettuce, finely chopped
- Fresh cilantro
- Pico de gallo
- Guacamole
- Pickled red onions
Instructions
- Preheat and Prepare: Preheat the oven to 425°F. Lightly oil or spray 2 baking sheets with nonstick spray and set aside.
- Cook Beef: Heat 1 tbsp oil in a medium skillet over medium heat. Add ground beef and cook until no longer pink, then drain excess fat.
- Season Beef: Return skillet to burner. Add taco seasoning, water, minced garlic, lime juice, diced green chiles, salt, and pepper. Cook, stirring occasionally, until most moisture evaporates, about 5 minutes.
- Add Cheese: Stir in 1 cup shredded colby jack cheese until combined. Turn off burner and remove from heat.
- Prepare Tortillas: Wrap tortillas in a slightly damp paper towel and microwave for 45-60 seconds, flipping halfway through to make them pliable. Microwave additional 10 seconds if still breaking.
- Fill Tacos: On one half of each tortilla, spread about 1/4 cup beef mixture and top with a sprinkle of shredded cheese.
- Fold and Oil: Fold the tortilla over to seal. Lightly brush the top with a little oil. Repeat with remaining tacos, filling moderately to avoid spillage; bake about 6 tacos per baking sheet.
- Bake Tacos: Bake tacos for 15-20 minutes or until hot and crispy; no need to flip.
- Make Chipotle Crema: In a food processor, blend Mexican crema or sour cream, chipotle peppers, honey, lime juice, garlic, and salt until smooth. Adjust seasoning to taste.
- Serve: Serve tacos hot with chipotle crema and desired toppings such as sour cream, shredded lettuce, cilantro, pico de gallo, guacamole, and pickled red onions.
Notes
- Store leftover tacos in the refrigerator for up to 3 days.
- Reheat leftovers in the oven for about 10 minutes to retain crispiness, or in the microwave for about 1 minute for convenience.
- Use 6-inch corn tortillas for authentic texture and size.
- Adjust chipotle peppers in adobo sauce according to desired spice level for the crema.
- Do not overfill tortillas as the filling may ooze out during baking.
Nutrition
- Serving Size: 1 taco
- Calories: 300 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 55 mg
