Ground Beef Tacos (Printable Version)
# 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)
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3/4 cup red enchilada sauce
06 -
1 packet taco seasoning
# Steps to Follow:
01 -
Let the tacos chill on the baking sheet for about 3 minutes, so the filling has time to settle before you dig in.
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.
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.
04 -
Wrap the tortillas in a slightly wet paper towel and microwave them for 30 to 60 seconds until they’re bendy.
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.
06 -
Get the oven going at 450°F (232°C) to make sure those tortillas turn out crispy.
# Additional Tips:
01 -
Really warm up your tortillas so they don’t crack when folding. A damp towel in the microwave works great for this.
02 -
Skip the foil and put the tacos right on a ceramic or nonstick baking sheet. That way they won’t stick.
03 -
If you notice the tacos popping open, stick some toothpicks in to hold them down during baking.