Cheesy Baked Tacos

Pro tips

• Warm flour tortillas before filling to prevent cracking and ensure they fold cleanly without splitting.
• Brown the ground beef over medium-high heat and drain excess fat before adding spices—this prevents a greasy filling and helps cheese adhere.
• Shred your own cheese from a block rather than using pre-shredded; it melts more smoothly and browns better.
• Arrange tacos seam-side down and leave space between each one so hot air circulates and edges crisp instead of steam.

Substitutions

• Ground beef → ground turkey or ground chicken (reduces fat, slight flavor change)
• Flour tortillas → corn tortillas (note: more fragile, may crack; wrap in foil to soften first)
• Cheddar cheese → Mexican blend or Monterey Jack (suits Tex-Mex flavor profile better)
• Sour cream sauce → Mexican crema or plain yogurt thinned with lime juice (lighter alternative)

Storage & make-ahead

Store cooled baked tacos in an airtight container in the refrigerator for up to 3 days; reheat covered in a 350°F oven for 10 minutes until warmed through.

Can I use corn tortillas instead of flour?

Corn tortillas are more fragile when baked and tend to crack. Flour tortillas hold the filling better and crisp nicely in the oven.

How do I prevent the tacos from drying out in the oven?

Don't overbake—watch them closely once cheese starts melting, around 12-15 minutes. The tortillas should be golden, not brown.

Can I make these ahead and reheat?

Yes, assemble them, cover with foil, and refrigerate up to 4 hours. Bake from cold, adding 5-8 minutes to the bake time.

What's the best way to fold the tortillas?

Warm the tortillas first so they're pliable. Place filling in the center, fold in half, and lay seam-side down on the baking sheet so they stay closed.

Can I scale this recipe up for a crowd?

Yes, multiply ingredients proportionally. Arrange tacos in a single layer on multiple baking sheets; don't crowd them or they'll steam instead of crisp.