Easy Baked Tacos Recipe

I recently prepared a baked taco recipe using 1 lb ground beef mixed with a packet taco seasoning and chopped onion. Layered into taco shells and topped with shredded cheddar, this dish is my ideal family dinner that comes alive with crisp lettuce and tangy salsa for a delicious bite.

I was excited to try a new twist on tacos and boy, did these Easy Baked Tacos deliver! I decided to use 1 lb of ground beef along with a small chopped onion to add extra flavor, then tossed in a packet of taco seasoning and 1/2 cup water to let everything mix together.

I prepared 12 taco shells, loading them up with the meat mixture and topping everything off with 1 1/2 cups of shredded cheddar cheese. The result was a meal that is perfect for Taco Tuesday or any fun family dinner.

I love how you can experiment with your favorite toppings like lettuce, diced tomatoes, sour cream, and salsa making it a fantastic option for lunch snacks and even a casual Mexican dinner. Trust me if you’re looking for a quick and yummy dinner that takes minimal effort, these baked tacos are definetly worth a try!

Why I Like this Recipe

I like this recipe because it’s super easy to make, so even if I’m not a top chef I can still whip it up without any fuss. I also love that you can change up the toppings to exactly what I like – it really makes it mine. Plus, the taco shells come out perfectly crispy and hold the meat and cheese in place, which makes it so fun to eat.

Here’s how I usually make it:

First, I preheat my oven to 375°F and lightly grease a muffin tin. I heat up a large skillet on medium heat and add in 1 lb of ground beef (or chicken) along with a small chopped onion if I’m using it. I let the meat cook until it’s nicely browned, and sometimes I drain off any extra fat that pops up.

Then I mix in the taco seasoning with 1/2 cup water and let it simmer for about 5 minutes so all the flavors really come together. I carefully press each taco shell into the muffin tin cups so they hold their shape during baking. Next, I spoon the meat mixture evenly into each taco shell, and sprinkle about 1 1/2 cups of shredded cheddar or Mexican blend cheese on top.

I bake these in the oven for about 8-10 minutes, until the cheese is all melted and the taco shells have become a bit crispy. Once done, I let them cool for a minute before taking them out of the tin. Finally, I top them off with any of my favorite taco toppings like lettuce, diced tomatoes, sour cream, or salsa and then dig in.

This baked taco recipe is perfect for taco tuesday or even a fun family dinner, and I just love how quick and customizable it is.

Ingredients

• Ground beef or chicken provides protein and hearty flavor to satisfy your hunger.
• Onion adds a subtle sweetness, fiber, vitamins, and a bit of robust character.
• Taco seasoning is a spice blend that delivers savory heat and a delicious aroma.
• Water unites ingredients creating a juicy well balanced filling consistency.
• Taco shells add satisfying crunch and carbohydrates that keep energy levels up.
• Shredded cheese offers a creamy texture, extra protein and rich calcium for strength.
• Fresh toppings like lettuce and tomatoes boost vitamins, fiber and add a lively zest.
• Using quality ingredients elevates these baked tacos into a family favorite meal.
• Simple ingredients make mealtime fun and easy.

Ingredient Quantities

• 1 lb ground beef or chicken
• 1 small onion, chopped (optional but adds a nice flavor)
• 1 packet taco seasoning
• 1/2 cup water
• 12 taco shells (either hard or soft based on your preference)
• 1 1/2 cups shredded cheddar or Mexican blend cheese
• Toppings of your choice (lettuce, diced tomatoes, sour cream, salsa, etc.)

How to Make this

1. Preheat your oven to 375°F and grease a muffin tin lightly.

2. Heat a large skillet over medium heat, then add the ground beef or chicken along with the chopped onion if you’re using it.

3. Cook the meat until it’s well browned; drain off any extra fat if needed.

4. Stir in the taco seasoning along with 1/2 cup water, letting it simmer for about 5 minutes until the flavors combine.

5. Carefully press each taco shell into the muffin tin cups so they hold their shape.

6. Spoon the meat mixture evenly into each taco shell in the muffin tin.

7. Sprinkle shredded cheddar cheese or Mexican blend over the meat in every taco.

8. Bake them in the oven for about 8-10 minutes until the cheese is fully melted and the taco shells are a bit crispy.

9. Remove the tacos from the oven and let them cool for a minute before taking them out of the muffin tin.

10. Top with your favorite taco fixings like lettuce, diced tomatoes, sour cream, or salsa then serve and enjoy your fun family dinner!

Equipment Needed

1. Oven (preheated to 375°F)
2. Muffin tin (lightly greased)
3. Large skillet
4. Knife and cutting board (for chopping the onion)
5. Wooden spoon or spatula (to stir and mix ingredients)
6. Measuring cup (for the 1/2 cup of water)
7. Spoon (for evenly filling the taco shells)

FAQ

Easy Baked Tacos Recipe Substitutions and Variations

• Instead of 1 lb ground beef or chicken, you can use ground turkey or even crumbled tempeh if you want a veggie twist.
• If you dont have a small onion, try using a red onion or a couple of green onions for that extra punch of flavor.
• For the taco seasoning packet, mix up your own with chili powder, cumin, garlic powder and a pinch of salt for a homemade version.
• If taco shells are hard to come by, flour tortillas or even baked wonton wrappers can work really well.
• You could also swap the shredded cheddar or Mexican blend cheese for Monterey Jack or a dairy-free cheese option if you need a change.

Pro Tips

1. Try to lightly oil the muffin tin before pressing in the taco shells so they dont stick and its easier to remove them later without breakin them.
2. When you brown the meat, be sure to drain out excess fat and let it rest for a few minutes before mixing in seasonings so the flavors can really settle in.
3. For an extra punch of flavor, mix in a squeeze of lime or a pinch of cumin along with the taco seasoning; it adds a little kick that makes a difference.
4. If you’re using onions, chop them really fine so they spread out better in the meat and give you a more even taste throughout every bite.