Cheesy Baked Tacos
Cheesy baked tacos combine seasoned ground beef and flour tortillas baked until crispy with melted cheese on top. They're a simple, hands-off weeknight meal that's more forgiving than pan-frying.
Cheesy baked tacos combine seasoned ground beef and flour tortillas baked until crispy with melted cheese on top. They're a simple, hands-off weeknight meal that's more forgiving than pan-frying.
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Preheat oven to 375°F (190°C).
In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon.
Add the chopped onion to the skillet and cook until softened.
Drain the excess grease from the beef and onion mixture.
Stir in the chili powder, oregano, salt, paprika, garlic powder, cumin, onion powder, garlic salt, and cayenne pepper.
Add the tomato paste and a splash of water. Mix well to combine, then remove from the heat.
Place the flour tortillas on a large baking sheet. Drizzle with olive oil and rub to coat both sides of each tortilla.
To assemble, sprinkle a layer of Colby Jack cheese on one half of each tortilla.
Top the cheese with a portion of the seasoned beef mixture, followed by another layer of cheese.
Fold the tortillas in half over the filling.
Sprinkle the remaining Colby Jack cheese over the tops of the folded tacos.
Bake for 15 minutes, or until the cheese is melted and bubbly and the tortillas are golden brown.
While the tacos are baking, prepare the sauce. In a small bowl, combine the sour cream, taco sauce, chipotle powder, paprika, and lime juice. Mix until smooth.
Remove the tacos from the oven. Drizzle with the sour cream sauce and garnish with fresh cilantro.
Serve immediately and enjoy.
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.
Corn tortillas are more fragile when baked and tend to crack. Flour tortillas hold the filling better and crisp nicely in the oven.
Don't overbake—watch them closely once cheese starts melting, around 12-15 minutes. The tortillas should be golden, not brown.
Yes, assemble them, cover with foil, and refrigerate up to 4 hours. Bake from cold, adding 5-8 minutes to the bake time.
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.
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.
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