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Tasty Crispy Ground Beef Tacos

As seen in Satisfying Entrées for Every Table.

Ready for super crunchy tacos you’ll crave again and again? All you’ve gotta do is fill warm corn tortillas with your seasoned beef and lots of melty Oaxaca or any Mexican cheese. Top with enchilada sauce, then bake them until they’re crispy all over and cheese bubbles out. Don’t forget to microwave the tortillas wrapped in a damp towel first so they don’t split while folding. Pile them on a plate and dip every bite into creamy guac, spicy queso, or your favorite salsa. They’re awesome for quick meals or a chill night with friends.

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Barbara Chef
Created By Sasha
Last updated on Fri, 13 Jun 2025 15:14:40 GMT
Plate piled with beefy cheesy tacos. Save Pin
Plate piled with beefy cheesy tacos. | foodthingle.com

At my place, nothing beats these Crunchy Ground Beef Tacos on a busy night. I’m talking 35 minutes, not many ingredients, and you’ll dig into crisp shells loaded with cheesy, spicy beef goodness. My family goes wild when they smell them baking. The tacos go even quicker if queso or guac is on the table for dunking.

When I baked these for the first time, a couple of friends dropped by and we demolished every single taco. Ever since then, I always double up if we’re having people over.

Irresistible Ingredients

  • Corn tortillas: Best if they’re soft and bendy with no splits—brings that classic taste and crunch
  • Oaxaca or Mexican blend or Monterey Jack cheese: Gets nice and gooey—grab a block and shred it fresh for the dreamiest results
  • Red enchilada sauce: Coats everything with tangy heat—pick medium or hot if you’re into a little fire
  • Taco seasoning: Makes it bold so you don’t have to mix your own spices—any good packet does the trick fast
  • Lean ground beef: Go for ninety percent lean so it cooks meaty but not greasy—aim for fresh with a deep red color
  • Olive oil: Helps those shells go golden and crunchy—use a good bottle for the yummiest bite

Simple How-To Steps

Bake For Crunch:
Line your tacos up on a tray and bake at four-fifty Fahrenheit for about sixteen minutes. You’ll see the cheese getting bubbly and tortillas turning golden. Rest for three minutes to help them hold their shape for dipping.
Fill And Fold:
Lay the tortillas, oiled side down, onto your baking tray. Scatter some cheese on one half, spoon on the beef, pile on more cheese, and fold it shut to form a taco.
Get Tortillas Ready:
Wrap tortillas in a wet paper towel then microwave briefly so they’re soft and easy to bend. This keeps them from tearing when you add the filling.
Add Seasoning And Sauce:
Pour that taco powder and enchilada sauce into the beef, stirring so everything gets covered. Let it bubble for a few minutes, then turn off the heat. This really soaks those spices in.
Sizzle The Beef:
Break up your ground beef in a hot pan and cook it till brown and no pink is left. Seasoning comes after. It’ll smell great and make sure every bit tastes yummy.
A plate of tacos with meat and cheese. Save Pin
A plate of tacos with meat and cheese. | foodthingle.com

Need-To-Know Extras

  • Crowd-pleaser for parties or easy weeknight eats
  • Cleans up fast since you bake it all together
  • Melted cheese locks in the juicy beef, so no soggy tacos
  • Good source of protein to fill everyone up

I totally enjoy the cheesy stretch you get from Oaxaca—it’s kind of a game to see who gets the longest cheese pull. My daughter and I still joke about who won!

Best Ways To Store

Stash leftovers in a sealed container in the fridge for as long as three days. When you want to bring them back to crispy perfection, toss them in the oven or toaster oven at three seventy-five for roughly seven minutes. I skip the microwave since that makes them kinda limp.

A plate of tacos with meat and cheese. Save Pin
A plate of tacos with meat and cheese. | foodthingle.com

Easy Switches

If you want it lighter, swap in ground turkey or chicken for the beef. Can’t find Oaxaca? Mozzarella works pretty well and still melts great. If you don’t want red enchilada sauce, mild green adds plenty of flavor but a bit softer kick.

Cool Ways To Serve

Put these out fresh and hot with little bowls of guacamole, queso, or salsa for dipping. I like to add a side of crunchy slaw and lime wedges to keep things bright. For game day, just slice the tacos into bite-sized pieces for easy snacking.

Background Fun Facts

These crunchy tacos mix Mexican and Tex-Mex vibes and became a staple for family hangouts in the states. I love baking corn tortillas for that crispy bite—no frying oil, but still restaurant-level crunch.

Common Recipe Questions

→ How do I keep the tortillas from cracking?

Just pop the tortillas in the microwave with a damp paper towel till they feel bendy. It’ll keep them from breaking open.

→ Can I use a different cheese?

If Oaxaca’s not handy, Monterey Jack or any shredded Mexican cheese makes things nice and gooey too.

→ What’s the best way to get crispy tacos?

Line up the filled tacos on a ceramic or nonstick sheet. Brush oil on the shells so you get that awesome crunch!

→ Are there recommended toppings or dips?

Try classic guacamole, a scoop of rich queso, or a splash of salsa. Toss on anything you like for more flavor.

→ Can I prep these in advance?

You can totally cook the beef ahead of time. But don’t fill and bake the tacos until you’re ready for dinner so they stay crisp.

Ground Beef Tacos

Beef, melty cheese, and enchilada sauce inside crunchy tortillas—it’s a fast, tasty dinner idea.

Preparation Time
15 Minutes
Cooking Time
16 Minutes
Overall Time
31 Minutes
Created By: Sasha

Recipe Type: Main Dishes

Skill Level: Simple

Regional Style: Mexican

Output: 5 Number of Servings (10 tacos)

Special Diets: ~

What You'll Need

→ Main Components

01 10 corn tortillas
02 2 1/2 cups shredded Oaxaca cheese, Monterey Jack, or any Mexican blend
03 1 tablespoon olive oil
04 1 pound lean ground beef (90 percent lean)
05 3/4 cup red enchilada sauce
06 1 packet taco seasoning

Steps to Follow

Step 01

Let the tacos chill on the baking sheet for about 3 minutes, so the filling has time to settle before you dig in.

Step 02

Spread out the filled tortillas in one even layer on your baking sheet. Pop them in the hot oven for 16 minutes, till the shells are crunchy and the cheesy goodness is melted.

Step 03

Lightly brush olive oil on one side of each tortilla. Lay them oiled-side down on your baking sheet. Scoop about 2 tablespoons of cheese onto one half, pile on a quarter cup of that beefy mix, then sprinkle 2 more tablespoons of cheese on top. Fold the tortillas over to trap the filling inside.

Step 04

Wrap the tortillas in a slightly wet paper towel and microwave them for 30 to 60 seconds until they’re bendy.

Step 05

Get your skillet hot on medium-high. Drop in the ground beef. Use a spoon to crumble it up as it cooks until there’s no pink left. Pour in the taco seasoning and enchilada sauce. Turn the heat down and let it simmer for a bit until it's all warmed through, then take it off the heat.

Step 06

Get the oven going at 450°F (232°C) to make sure those tortillas turn out crispy.

Additional Tips

  1. Really warm up your tortillas so they don’t crack when folding. A damp towel in the microwave works great for this.
  2. Skip the foil and put the tacos right on a ceramic or nonstick baking sheet. That way they won’t stick.
  3. If you notice the tacos popping open, stick some toothpicks in to hold them down during baking.

Essential Tools

  • Large skillet
  • Oven
  • Baking sheet
  • Microwave
  • Measuring cups and spoons
  • Paper towels

Allergen Information

Always verify ingredient labels for allergens and consult with a healthcare expert if unsure.
  • This has dairy because of the cheese.
  • Depending on the tortillas, there might be gluten.

Nutrition Info (Per Serving)

These details are best used as an estimate and shouldn't replace professional health advice.
  • Calories: 524
  • Fat Content: 30 g
  • Carbohydrates: 28 g
  • Protein: 36 g