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Ground Beef Baked Tacos

Ground beef baked tacos with crispy upright taco shells and seasoned crumbles topped with melted cheddar. A simple weeknight dinner method: bake to crisp the shells, then finish with fresh tomatoes, lettuce, sour cream, and jalapeño.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Ground beef taco filling
  • 2 lb ground beef
  • 2 tbsp taco seasoning
  • 0.25 cup water
Assembled baked tacos
  • 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
 

Preheat and brown the beef
  1. Preheat oven to 350°F. Brown ground beef in a skillet over medium-high heat, breaking it into crumbles as it cooks, and drain excess fat.
  2. Add taco seasoning and water to the beef, stirring to combine, then simmer for 2-3 minutes.
Bake the taco shells
  1. Arrange taco shells in a baking dish, standing them upright, then divide seasoned beef among the shells.
  2. Sprinkle shredded cheddar cheese over each taco, then bake for 10-12 minutes at 350°F until shells are crispy and cheese is melted with a glossy, melted surface.
Finish and serve
  1. Top each taco with diced tomatoes, shredded lettuce, a dollop of sour cream, and diced jalapeño for a fresh, layered finish.
  2. Serve with salsa on the side, so each taco can be finished at the table.

Notes

For sturdier upright shells, keep them standing close together in the baking dish so they don’t tip while baking. Refrigerate leftovers in an airtight container up to 3 days; bake again or reheat gently, and add lettuce/sour cream fresh when serving. Freezing is not recommended because shells lose crispness after thawing. For a lighter option, use lean ground beef and reduce cheese to 1 cup while keeping the filling the same.