Oven Baked Tacos
Taco night just got easier and even more tasty with these Oven Baked Tacos. Fill with your favorite seasoned ground meat, beans, and cheese. Then bake until toasted, gooey, and cheesy. Let everyone add their favorite toppings and dive in!
Ingredients
- 10 stand and stuff taco shells or regular size crunchy taco shells
- 1 tbsp olive oil
- 1 pound lean ground turkey or beef
- 1/2 cup chopped yellow or white onion
- 2 tbsp homemade taco seasoning or 1 store packet
- 1 (4) oz can diced green chiles, drained
- 1 (15.5) oz can black or pinto beans rinsed, drained, and patted dry
- 1 1/2 cups shredded cheddar jack cheese or Mexican cheese blend
Taco toppings:
- shredded lettuce
- chopped tomatoes
- green onion slices
- olives
- salsa
- sour cream
Instructions
Taco Shells:
- Preheat oven to 350° degrees, then stand taco shells in a 9×13-inch baking dish that's been sprayed with non-stick cooking spray. Bake in preheated oven for 8-10 minutes. Keep oven heated for the second round of baking time.
Meat Mixture:
- Meanwhile cook meat. Heat olive oil in a large pan over medium heat and add ground meat. Cook, breaking into crumbles until no longer pink, about 5-6 minutes. If there is any excess grease, remove it at this time.
- Add onion and cook another 3-4 minutes, then add taco seasoning, green chiles, and water. Stir and cook another 2-3 minutes. Remove from heat.
Layer Tacos:
- Layer the bottom of each taco shell with 1-2 tablespoons of beans, a little cheese, 2 heaping tablespoons of ground meat, then a little more cheese. Bake in 350° degree oven until tacos are warmed through and cheese is melted.
Add Taco Toppings:
- Let everyone layer their own favorite taco toppings and enjoy!
Notes
Tips:
- Make sure beans are rinsed, drained, and patted dry. The beans create a foundation for the rest of the ingredients to rest on. To prevent the bottom from becoming soggy, make sure the excess moisture has been removed before layering them on the bottom of the shell.
- Remove excess grease from ground meat mixture. This will also help keep the shells from becoming soggy. We add green chiles and water which will give the meat plenty of moisture.
- Bake taco shells before filling them. This will give the shells a nice toasty flavor and crunch before layering the ingredients.
- Use a baking dish with 1-inch sides. This will ensure all the filling remains in one place and won’t spill over the pan. I use a 9×13-inch glass baking dish for best results.
- Storing and reheating leftover tacos. Make sure to only store the leftover tacos with beans, meat, and cheese. Wrap cooled tacos in foil, then place in the fridge for up to one day. To reheat- remove tacos from foil, then place standing up in an oven safe pan. Bake in preheat oven at 350° for 10 minutes, or until heated through.
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 567 |
| % Daily Value* | |
| Total Fat 33.4g | 43% |
| Saturated Fat 13g | 65% |
| Cholesterol 126mg | 42% |
| Sodium 496mg | 22% |
| Total Carbohydrate 30.3g | 11% |
| Dietary Fiber 5.4g | 19% |
| Total Sugars 1.3g | |
| Protein 38g | |
| Vitamin D 5mcg | 25% |
| Calcium 404mg | 31% |
| Iron 4mg | 22% |
| Potassium 622mg | 13% |