Go Back

Crispy Beef Tacos

Crispy Beef Tacos are a delicious and healthier alternative to traditional tacos, made with seasoned beef and baked to perfection. Perfect for gatherings, these flavorful tacos can be customized with your favorite toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 tacos
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 tbsp oil (can use canola, vegetable, or olive oil)
  • 1 lb ground beef (85 percent lean, 15 percent fat or 90,10)
  • 2 tbsp taco seasoning
  • 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
For the chipotle crema
  • 1/2 cup Mexican crema or sour cream Adjust based on preference (for thinner crema use 3/4 cup)
  • 2 chipotle peppers in adobo sauce
  • 1 tsp honey or sugar
  • 1/2 lime juiced
  • 1 clove garlic
  • Salt, to taste
For serving
  • Sour cream
  • Shredded lettuce
  • Finely chopped fresh cilantro
  • Pico de gallo
  • Guacamole
  • Pickled red onions

Method
 

Preparation
  1. Preheat the oven to 425 degrees F. Lightly oil or spray 2 baking sheets with nonstick spray and set them aside.
  2. Heat 1 tablespoon of oil in a medium-sized skillet over medium heat. Add the ground beef and cook until no longer pink. Drain the excess fat.
  3. Return the skillet to the burner and add taco seasoning, water, garlic, lime juice, diced green chiles, salt, and pepper to taste. Cook until most of the moisture evaporates, about 5 minutes, stirring occasionally.
  4. Stir in 1 cup of shredded cheese until combined, then remove from heat.
  5. Wrap the tortillas in a slightly damp paper towel and microwave for 45-60 seconds to make them pliable.
Assembly
  1. Spread about 1/4 cup of the beef mixture on one half of each tortilla, top with cheese, and fold to seal. Lightly brush the top with more oil.
  2. Repeat with the remaining filling and tortillas to yield 8-10 tacos.
Cooking
  1. Bake for 15-20 minutes or until hot and crispy without needing to flip.
  2. For the chipotle crema, blend all crema ingredients in a food processor until smooth. Adjust seasoning to taste.
  3. Serve tacos with preferred toppings and chipotle crema.

Notes

Store leftovers in the fridge for up to 3 days and reheat as needed. Make sure to drain any excess fat from the ground beef to keep the tacos from being greasy. Don’t skip the step of warming the tortillas to make them easier to fold. Experiment with the toppings based on your taste preferences!