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Baked Tacos

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Cinco de Mayo is this Sunday and I have the perfect recipe to make to celebrate.  These baked taco are the perfect way to make crispy shelled tacos.  It can easily be doubled for a crowd too. You fill the shells with the meat and cheese, then bake them. You end up with a pan full of hot tacos ready for everyone to grab and eat. I love that the cheese gets all melty on them. You can also top them with your favorite toppings.

The easiest way to make these baked tacos is with the Old El Paso Stand and Stuff Shells.  If you don’t have those, you may need to roll some foil up to help hold the tacos all upright and not tip.  It was no problem with the Stand and Stuff Shells and I highly recommend you get them for this recipe. If you want even more options for Cinco de Mayo you can check out all of my Mexican recipes.

Baked Tacos | realmomkitchen.com
Baked Tacos | realmomkitchen.com

Here is what you need to make the

Baked Tacos

  • GROUND BEEF
  • DRIED ONION
  • TACO SEASONING MIX
  • TOMATO SAUCE
  • REFRIED BEANS
  • OLD EL PASO STAND N’ STUFF CRISPY TACO SHELLS
  • CHEESE (I USED A CHEDDAR/MONTERREY JACK MIX)
  • LETTUCE, TOMATO AND WHATEVER OTHER TACO TOPPINGS YOU LIKE

Baked Tacos

Real Mom Kitchen

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Ingredients
  

  • 1 lb. ground beef
  • 2 tsp dried onion
  • 1 pkg. taco seasoning mix
  • 1 8 oz can tomato sauce
  • 1 16 oz can refried beans
  • 10 Old El Paso Stand n' Stuff crispy taco shells
  • 2 cups shredded cheese I used a Cheddar/Monterrey Jack mix
  • lettuce tomato and whatever other taco toppings you like

Instructions
 

  • Preheat oven to 400 degrees.
  • Brown ground beef with dried onion until no longer pink; drain off grease.
  • Mix in tomato sauce, taco seasoning, refried beans, and simmer until heated through.
  • Place meat mixture into taco shells and top with cheese. Place tacos upright in a 9x13 inch baking dish.
  • Bake at 400 degrees for 10 minutes.
  • Remove from oven and serve immediately topped with your favorite taco toppings. Serve 10.
Tried this recipe?Let us know how it was!

Recipe adapted from Your Home Based Mom.

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4 Comments

  1. My tacos are waiting, needing that final touch; then whoala! You gave me a fab idea– the result; simply remarkable ; gotta say thank you, and I’ll try this combination, asap.

  2. I figured this out a couple of years back–filling all the tacos, topping the meat with cheese, and then putting them in the oven for 5 minutes resulted in a crispy taco, melted cheese, and easy serving! When they came out with the shells that will stand up, it was even easier.

    We’re a family of eight, so I use a large baking sheet and stand 24 shells in it.