Crispy Beef Tacos (Baked Not Fried!)

These Crispy Beef Tacos offer all the crunchy goodness of a traditional taco but without all the excess oil! You will love how easy they are to bring together in less than 30 minutes and the simple-to-make chipotle crema to dip and dunk! Add all of your favorite fresh and vibrant taco toppings to add color and of course enhance the overall taste experience. Make them for your next weeknight dinner or a party snack!

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 15

Total Time 25

Servings tacos

Calories 322kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

For the tacos

oil can use canola, vegetable, or olive oil
1 lb. ground beef 85% lean/15% fat or 90/10.
2 Tbsp. taco seasoning I just used seasoning from a packet for convenience!
1/2 cup water
3 cloves garlic, minced
1 lime, juiced
1, 4 oz. can diced green chiles
salt and pepper, to taste
8 oz. colby jack cheese, shredded, divided
8-10, 6-inch white corn tortillas

Chipotle crema

1/2 cup - 3/4 cup Mexican crema or sour cream
2 chipotle peppers in adobo sauce
1 tsp. honey or sugar
1/2 lime, juice
1 clove garlic
salt to taste

For serving

sour cream, shredded lettuce finely chopped, fresh cilantro, pico de gallo, guacamole, pickled red onions, etc.

US Customary - Metric

Instructions

Preheat the oven to 425°F. Lightly oil or spray 2 baking sheets with nonstick spray. (I use a standard half sheet pan 18x13). Set aside.
Heat 1 Tbsp. oil in a medium sized skillet over medium heat. Add the ground beef and cook until no longer pink, drain the excess fat.
oil, 1 lb. ground beef
Return to the burner and add in the taco seasoning, water, garlic, lime juice, diced green chiles, salt, and pepper to taste.
2 Tbsp. taco seasoning, 1/2 cup water, 3 cloves garlic, minced, 1 lime, juiced, 1, 4 oz. can diced green chiles, salt and pepper, to taste
Cook until most of the moisture has evaporated, stirring occasionally ~5 minutes.
Then stir in 1 cup of shredded cheese and stir until combined. Turn off the burner & remove from heat.
8 oz. colby jack cheese, shredded, divided
Wrap the tortillas in a clean towel or paper towel and microwave for 30 seconds - 1 minute. This helps warm them so they don’t break apart while assembling. Making them more pliable is helpful!
8-10, 6-inch white corn tortillas
Working on one half of the tortilla, spread about ¼ cup of the beef mixture down on the tortilla.
Top with a little bit of shredded cheese.
Fold the tortilla over to seal. Lightly brush the top of the tortilla with just a little more oil.
Repeat with remaining taco filling and tortillas. Careful not to fill them too much because it will ooze out and get messy. I bake about 6 at a time on a baking sheet, you should yield ~8-10 tacos.
Bake for 15-20 minutes or until hot and crispy! (no need to flip)
While they are baking, you can make the chipotle crema. Blitz everything in a food processor until smooth. Taste and adjust according to your preferences.
1/2 cup - 3/4 cup Mexican crema or sour cream, 2 chipotle peppers in adobo sauce, 1 tsp. honey or sugar, 1/2 lime, juice, 1 clove garlic, salt to taste
Serve the tacos with your favorite toppings and the crema.
sour cream, shredded lettuce finely chopped, fresh cilantro, pico de gallo, guacamole, pickled red onions, etc.

Notes

Store in the fridge for up to 3 days, if they last that long!

Reheat in the oven for 10 minutes or so, or in the microwave for about 1 minute.

Nutrition