Delicious Baked Tacos include crunchy tortilla shells filled with a seasoned meat and bean taco filling, topped with cheese and then baked. They’re fun and easy to make (or even to make in advance!);don’t expect leftovers!

Baked Tacos lined on a baking tray, topped with salsa, sour cream and lettuce.

We always reserve at least one day a week for “taco night” and these Baked Tacos make a regular appearance (along with fajitas, carne asada tacos, shrimp tacos and carnitas!) They’re also great for feeding a large group because you can prepare a whole bunch in a pan a few hours ahead of time and bake them just before you’re ready to eat. The taco meat mixture is made up of ground beef, beans, tomato sauce and pantry spices you already have, giving it a crave-worthy flavor that can’t be beat!

How to Make Baked Tacos:

  • Cook the ground beef in a large skillet over medium heat, breaking it into very small pieces until browned. Remove grease. Add onion and saute for a few minutes. Stir in the dry spices.

Cooked ground beef and onion in a skillet with taco seasoning spices added on top.

  • Add the tomato sauce and pinto beans and stir to combine. Turn the heat to low and simmer for 5-10 minutes, stirring occasionally.

Seasoned taco meat and beans in a skillet, ready to fill shells for baked tacos.

  • Preheat oven to 375 degrees F. Line two 9×13” pans with the taco shells.
  • Spoon taco mixture into tacos. Top with cheese. Bake for 10 minutes.

Hard shells tacos filled with a taco meat and bean mixture and topped with cheese, lined on a baking sheet and baked.

  • Top with a little bit of lettuce, tomatoes, and sour cream and salsa, if desired.

Make Ahead and Freezing Instructions:

To Make Ahead: The taco meat filling can be made 2-3 days in advance (depending on the freshness of your ingredients), stored in the fridge. When ready to use, fill tacos and bake as instructed. Assembled tacos, in the shells, will keep for a few hours stored in covered in the refrigerator (the taco shells will start to soften too much if assembled for longer than a few hours before baking).

To Freeze: You can freeze taco meat filling in a freezer safe container for up to 3 months. Thaw overnight in the refrigerator, fill tacos and bake as directed.

Consider trying these popular dinner recipes:

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Recipe

Baked Tacos lined on a baking tray, topped with salsa, sour cream and lettuce.
Prep 10 mins
Cook 25 mins
Total 35 mins
Save Recipe

Ingredients
  

  • 1 pound lean ground beef (or ground turkey)
  • 1 small onion , chopped
  • 1 Tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • ½ teaspoon paprika
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 ounces tomato sauce
  • 16 ounce can pinto beans , or black beans
  • 20 hard tacos shells
  • 1 1/2 cups shredded cheddar cheese , or your preffered kind of cheese
  • 1 romaine heart , chopped
  • 2 Roma tomatoes , chopped
  • salsa and sour cream , for topping, optional

Instructions
 

  • Cook the ground beef in a large skillet over medium heat, breaking it into very small pieces until browned. Remove grease. Add onion and saute for a few minutes. Stir in the dry spices.
    Cooked ground beef and onion in a skillet with taco seasoning spices added on top.
  • Add tomato sauce and pinto beans and stir to combine. Turn the heat to low and simmer for 5-10 minutes, stirring occasionally.
    Seasoned taco meat and beans in a skillet, ready to fill shells for baked tacos.
  • Preheat oven to 375 degrees F. Line two 9x13'' pans with the taco shells. 
  • Spoon taco mixture into tacos. Top with cheese. Bake for 10-15 minutes.
    Hard shells tacos filled with a taco meat and bean mixture and topped with cheese, lined on a baking sheet and baked.
  • Top with a little bit of lettuce, tomatoes, and sour cream and salsa, if desired.

Notes

Make Ahead Instructions: The taco meat filling can be made 2-3 days in advance (depending on the freshness of your ingredients), stored in the fridge. When ready to use, fill tacos and bake as instructed. Assembled tacos, in the shells, will keep for a few hours stored in covered in the refrigerator (the taco shells will start to soften too much if assembled for longer than a few hours before baking).
Freezing Instructions: You can freeze taco meat filling in a freezer safe container forup to 3 months. Thaw overnight in the refrigerator, fill tacos and bake as directed.

Nutrition

Calories: 137kcalCarbohydrates: 8gProtein: 8gFat: 7gSaturated Fat: 3gCholesterol: 25mgSodium: 195mgPotassium: 255mgFiber: 2gSugar: 1gVitamin A: 800IUVitamin C: 2.5mgCalcium: 85mgIron: 1.4mg

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I originally shared this recipe February 2016. Updated January 2021.

Oven Baked Tacos are soo easy and always a family favorite! Cheesy, crispy baked tacos with the best homemade taco filling (no packet seasoning!). | Tastes Better From Scratch

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 5 stars
    Amazing! Fixed this tonight. I used homemade seasoned refried beans instead because it needed using but it was delicious. This is a new family fav!

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