crispy ground beef tacos

Crispy Ground Beef Tacos have become my go to when I need dinner on the table fast but still crave something fun and satisfyingly crunchy These tacos are golden brown on the outside cheesy on the inside and make even a lazy Tuesday night feel like a celebration around the table The aroma of sizzling beef and bubbling cheese always gets everyone in the kitchen before they even hit the oven

I first made these on a hectic weeknight after my kids had soccer practice These tacos instantly became a must have with their crisp fold and melty centers and now they are the recipe most requested for movie night

Gather Your Ingredients

• Lean ground beef: about one pound go for at least 90 percent lean to prevent excess grease while keeping the filling juicy
• Taco seasoning packet: a shortcut for perfect flavor ensures your filling is bold and well spiced I like the ones with more cumin and less salt
• Red enchilada sauce: about three quarter cup brings moisture and adds a gentle tang look for sauces with real chilies and minimal sugar
• Oaxaca cheese or Mexican blend or Monterey Jack: about two and a half cups picks up that oozy stretch and savor choose cheese you can shred fresh for best melting
• Corn tortillas: you will need about ten opt for fresh and pliable tortillas from the refrigerated section if possible
• Olive oil: just a little needed to crisp up those taco shells I prefer extra virgin for the flavor but any good quality will work

How to Make It

Preheat and Prep:

Set your oven to four hundred fifty degrees Fahrenheit Arrange your rack in the middle position to ensure even baking

Brown the Beef:

Heat a large skillet on medium high Add the ground beef Break it apart as it cooks using a wooden spoon or spatula Let it brown fully and get a bit of color This should take about six minutes Once no pink remains tilt the pan if needed and spoon off extra grease Now stir in the taco seasoning and pour in the red enchilada sauce Stir to coat the meat completely Bring it to a gentle simmer so the beef takes on all that spice and moisture Remove the skillet from heat and let the filling cool for a minute so it thickens slightly

Warm and Soften the Tortillas:

Stack your corn tortillas Wrap them in a damp paper towel Microwave for thirty to sixty seconds until soft and floppy This is essential so they will bend without cracking If they are still stiff give them another short burst in the microwave

Assemble the Tacos:

Line a rimmed baking sheet with nothing else This is important for that crisp finish Brush one side of every tortilla with olive oil Place each taco on the sheet oiled side down so the outside gets golden Sprinkle two tablespoons shredded cheese on one half of the tortilla Spoon on about one quarter cup beef mixture Spread it slightly then top with two more tablespoons cheese Fold the tortilla over to make a half moon and gently press the edge

Arrange and Bake:

Repeat with the rest of your tortillas Place all tacos in a single layer on the sheet Make sure they do not overlap Bake for sixteen minutes Rotate the tray halfway if your oven cooks unevenly The tacos should be golden crispy and the cheese melty throughout

Cool and Serve:

Let the tacos rest on the sheet for about three minutes before moving This helps the cheese set and makes them easier to pick up Serve with salsa guacamole or your favorite dip

Oaxaca cheese is my favorite because it melts kind of like mozzarella but has a hint of tang that pairs perfectly with rich beef One of my best taco memories is making these during a neighborhood block party one pan disappeared in minutes and I had to run inside and make a second batch while everyone chatted at my kitchen counter

Flavor Boosters

If you cannot find Oaxaca cheese Monterrey Jack or a store bought Mexican blend works great For more heat add a pinch of chipotle powder with your taco seasoning Ground turkey can stand in for beef or try black beans for a vegetarian twist

Serving Suggestions

Pile on pico de gallo shredded lettuce or a drizzle of chipotle crema These tacos are also unbeatable alongside crunchy cabbage slaw or a charred corn salad For a low maintenance buffet dinner let everyone add their own toppings at the table

Creative Twists

In summertime try adding a spoonful of roasted poblanos or sweet corn to the filling For winter swap in a smoky chipotle sauce or serve with warm soup as a side

Never skip warming the tortillas or they will crack when folded Use freshly shredded cheese for a meltier gooey result I learned the hard way to always spoon out extra grease from the beef this keeps the tacos crispy not soggy Bake these tacos directly on the pan for the very best crunch peels off so easily and lets the edges crisp up like a dream

Recipe FAQs

→ How do you get tortillas extra crispy?

Brush tortillas with olive oil and bake at a high temperature until golden and crisp, flipping halfway if needed.

→ Can I use a different cheese for these tacos?

Yes, Oaxaca, Monterey Jack, or any well-melting cheese works great for gooey filling and flavor.

→ What's the best way to warm corn tortillas for folding?

Wrap tortillas in a damp paper towel and microwave until soft and pliable before filling and baking.

→ How do I keep the tacos from opening in the oven?

Secure the folded tortillas with toothpicks if necessary, and press edges gently to help them stay closed.

→ Are these tacos good for meal prep?

Yes, bake ahead and reheat in the oven for a few minutes to maintain their crispy texture before serving.

→ What dips pair well with these ground beef tacos?

Try salsa, queso, or guacamole as perfect accompaniments for extra zest and creamy richness.