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Ground Beef Baked Tacos

Ground beef baked tacos with crispy upright shells, seasoned crumbles, and melted cheddar. This weeknight dinner method bakes everything together so the cheese melts right on top for easy assembly.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Main
Cuisine: Mexican-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Ground beef taco filling and toppings
  • 2 lb ground beef
  • 2 tbsp taco seasoning
  • 0.25 cup water
  • 16 hard taco shells
  • 2 cup shredded cheddar cheese
  • 1 cup diced tomatoes
  • 1 cup shredded lettuce
  • 0.5 cup sour cream
  • 0.25 cup diced jalapeño
  • 1 salsa for serving

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Cook the seasoned ground beef
  1. Preheat oven to 350°F. Brown ground beef in a skillet over medium-high heat, breaking it into crumbles as it cooks, until no pink remains and the surface starts to brown.
  2. Drain excess fat from the skillet. Add taco seasoning and water, then stir to combine and simmer for 2-3 minutes until thickened and well coated.
Assemble and bake the tacos
  1. Arrange taco shells in a baking dish, standing them upright. Divide seasoned beef among the shells, mounding slightly in the center.
  2. Sprinkle shredded cheddar cheese over each taco so it covers the beef. Bake for 10-12 minutes at 350°F until shells are crispy and cheese is melted with lightly browned edges.
Finish and serve
  1. Top each taco with diced tomatoes and shredded lettuce. Add a dollop of sour cream and top with diced jalapeño for a fresh, layered finish.
  2. Serve the baked tacos with salsa on the side. Serve immediately while shells stay crisp.

Notes

For extra crispy upright shells, keep them tightly packed in the baking dish so they don’t tip during baking. Refrigerate leftovers in an airtight container up to 3 days; reheat at 350°F until warmed (shells soften on reheat). Freezing is not recommended for best texture. If you want a lighter option, use reduced-fat cheddar and light sour cream to cut calories while keeping the cheesy baked finish.