Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 packet (1 ounce) taco seasoning
- 1 tablespoon tomato paste
- 0.5 cup beef broth
- 12 corn or flour tortillas (hard shells work too)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon olive oil
- 0.5 teaspoon salt (to taste)
- 0.25 teaspoon black pepper (to taste)
- 2 cups shredded lettuce or cabbage
- 2 medium tomatoes, diced
- 0.5 cup sour cream or Greek yogurt
- 0.5 cup salsa or hot sauce
- 0.25 cup fresh cilantro, chopped
- 2 limes, cut into wedges
Instructions
- Preheat your oven to 375°F (190°C) and grab a 9×13 inch baking dish. Lay out your taco shells in the baking dish, standing them up side by side. If you’re using soft tortillas, you can gently fold them into a U-shape to create a soft taco shell, or even lightly toast them beforehand in a dry pan for a few seconds per side to make them more pliable and flavorful. Set these aside while you prepare the seasoned ground beef.
- Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once shimmering, add your ground beef, breaking it up with a wooden spoon as it cooks. Cook until it’s completely browned, no pink remaining, which usually takes about 6-8 minutes. Drain off any excess fat.
- Reduce the heat to medium and add the finely diced onion to the skillet. Sauté for about 3-5 minutes until the onion begins to soften and become translucent. Next, stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Stir in the tomato paste, cooking for 1-2 minutes to deepen its flavor and color. Then, sprinkle in your favorite taco seasoning, giving it a good stir to coat the beef evenly; let it cook with the beef for about a minute to bloom the spices.
- Pour in the beef broth, bring it to a gentle simmer, and let it cook down for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. You want the mixture to be juicy but not watery. Taste and adjust seasoning with salt and black pepper as needed.
- Carefully spoon the seasoned ground beef mixture into each taco shell nestled in your baking dish, filling them generously but not so much that they overflow. Top each taco with a generous sprinkle of shredded cheddar and Monterey Jack cheeses.
- Slide the baking dish into your preheated oven and bake for 10-15 minutes, or until the taco shells are delightfully crispy and golden, and the cheese is beautifully melted and bubbly. Keep a close eye on them to prevent overbrowning. Once baked, remove from the oven and prepare to serve immediately!
- For the serving bar: Start by finely shredding your lettuce or cabbage. For the tomatoes, dice them into small, uniform pieces. Portion out some sour cream or plain Greek yogurt into a small serving bowl. Have your favorite salsa or hot sauce ready in a similar vessel. Finely chop a generous bunch of fresh cilantro. Finally, cut a few limes into wedges. Arrange everything neatly on your counter or table.
- Once your baked tacos emerge from the oven, carefully transfer them from the baking dish to individual plates or a large serving platter. Immediately begin to adorn them with your fresh and vibrant toppings: shredded lettuce or cabbage, diced tomatoes, a dollop of cool sour cream or tangy Greek yogurt, a drizzle of salsa, freshly chopped cilantro, and a squeeze of fresh lime juice.
Notes
Revolutionize your taco night with these incredible Ground Beef Baked Tacos! Perfectly seasoned ground beef in crisp, golden-brown taco shells, all baked together until warm and gooey.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mexican