Oven-Baked Cheesy Beef Tacos

These ground‑beef baked tacos are a fantastic make‑ahead dish—perfect for gatherings or fast, casual meals. You get crispy, cheesy mini tacos that guests can top themselves, ready in under 30 minutes (makes approximately 12).

What You’ll Need:

Tools

Frying pan

Measuring cups and spoons

Baking sheet lined with parchment paper

Ingredients

1 lb ground beef, preferably 90/10 for flavor with minimal grease

Seasonings:

1 tsp salt

½ tsp black pepper

2 tsp chili powder

1 tsp garlic powder

¼ tsp smoked paprika

1 tsp cumin

⅛ tsp cayenne (optional, for heat)

2 Tbsp tomato paste + 1 Tbsp water (to thin it out)

3 cups shredded Mexican cheese blend (or sharp cheddar, pepper jack, etc.)

12 small (about 5–5.5″) white corn tortillas (street‑taco size)

Step-by-Step Instructions:

Preheat Oven
Set your oven to 425 °F (220 °C).

Season & Cook the Beef

Combine the spices in a small bowl.

In a separate bowl, whisk together tomato paste and water.

Brown the ground beef in a frying pan over medium heat for about 5 minutes, breaking it into small pieces as it cooks.

Lower the heat, add the seasonings and tomato paste mixture, and sauté for another 2–3 minutes until fully cooked and well combined .

Assemble the Tacos

Line a baking sheet with parchment paper.

Arrange 6 tortillas on the sheet and top each with shredded cheese. (You’ll repeat this double‑batch process to make all 12 tacos.)

Spoon about 2 Tbsp of the seasoned beef onto one side of each cheese-covered tortilla.

Bake & Fold

Bake the tray for 3 minutes to melt the cheese.

Remove, fold each tortilla over to enclose the filling, pressing lightly to seal.

Return to the oven for another 5 minutes until the tacos are golden and lightly crispy

Extra Crunch Option:
If you’re dreaming of ultra‑crisp tacos, lightly spray the outside with cooking oil before the final bake. Optionally, switch to broil for just 1 minute at the end to intensify the crunch.

Serve & Enjoy
Let the tacos cool slightly before topping with your favorite garnishes.

Topping & Serving Ideas

Get creative—some favorites include shredded lettuce, diced tomatoes or pico de gallo, creamy avocado or guacamole, and crumbled cotija cheese. Pickled red onions add a vibrant pop. A simple topping suggestion: blend sour cream with lime juice and cilantro, or try a spicy Greek‑yogurt‑based sauce—or pair with taco or enchilada sauce for dipping.

Serve alongside cilantro‑lime rice, black beans, or a fresh salad with chipotle vinaigrette for a full spread

Alternatives & Substitutes:

Meat swaps: Ground turkey, or chicken work well. When using chicken, add a bit of oil since it’s leaner.

Vegetarian: Try crumbled tofu, black beans, or refried beans. Madeline also offers a black bean version that’s veggie‑friendly and satisfying.

Tortilla swap: Soft small flour tortillas work just as well—look for 5–6″ rounds

Extra heat: Add sliced or pickled jalapeños between the meat and cheese before baking.

Storage, Reheating & Freezing

To stay warm while serving: Transfer to a baking dish, cover with foil.

Fridge: Once they cool completely, store in an airtight container for up to 4 days. Reheat in the oven, toaster oven, or air fryer at around 250 °F until warmed through (~15 minutes)

Freezing: Wrap individually in foil, place in a freezer-safe bag, and freeze for up to 3 months.