Go Back

Ground Beef Baked Tacos

Ground beef baked tacos with crispy, upright taco shells and seasoned crumbles that bake until the cheddar melts. A quick weeknight dinner built in one baking dish, topped with fresh tomatoes, lettuce, jalapeño, and sour cream.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 2 lb ground beef
taco seasoning
  • 2 tbsp taco seasoning
water
  • 0.25 cup water
hard taco shells
  • 16 hard taco shells
shredded cheddar cheese
  • 2 cup shredded cheddar cheese
diced tomatoes
  • 1 cup diced tomatoes
shredded lettuce
  • 1 cup shredded lettuce
sour cream
  • 0.5 cup sour cream
diced jalapeño
  • 0.25 cup diced jalapeño
salsa
  • 1 cup salsa for serving Serve on the side; amount to taste.

Equipment

  • 1 cast iron skillet

Method
 

Cook the seasoned beef
  1. Preheat the oven to 350°F. Place a skillet over medium-high heat and start browning the ground beef.
  2. Brown the ground beef in the skillet, breaking it into crumbles as it cooks. Cook until no longer pink, then drain excess fat.
  3. Add taco seasoning and water to the beef, stirring to combine. Simmer for 2-3 minutes until the mixture thickens and looks evenly coated.
Bake the tacos
  1. Arrange the hard taco shells in a baking dish, standing them upright. Divide the seasoned ground beef among the shells so each shell has a mound.
  2. Sprinkle shredded cheddar cheese over each taco. Bake for 10-12 minutes at 350°F until the shells are crispy and the cheese is melted and lightly bubbling.
Finish and serve
  1. Top each taco with diced tomatoes, shredded lettuce, and a dollop of sour cream. Add diced jalapeño on top and serve immediately.
  2. Serve with salsa for serving on the side. Drizzle or spoon as desired.

Notes

Pro tip: drain the beef well before adding taco seasoning so the filling stays thick and peeks out cleanly from the shells. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven at 350°F until warmed and shells regain some crispness. Freezing isn’t recommended for best shell texture. For a dairy-free option, use a dairy-free shredded cheese and swap the sour cream for a plant-based sour cream.