Crispy Beef Tacos
Make crispy beef tacos at home with this easy baked recipe. High in protein, full of flavor, and ready in under 30 minutes—no chopping required.
Ingredients
Tacos
- 1 lb lean ground beef
- 2 Tbsp taco seasoning
- ½ cup medium salsa
- 1 cup shredded Tex-Mex cheese
- ¾ cup canned black beans, drained and rinsed
- 8-10 small corn tortillas
Avocado Lime Crema
- ½ cup whole milk Greek yogurt
- 1 large avocado, ripe
- 1 lime, juiced
- 1 clove garlic
- ½ tsp salt
- 2-4 Tbsp water, to thin (as needed)
Equipment
- baking sheet
- large non-stick pan
- small blender with blender cup or food processor
Instructions
Cook the filling
- Pre-heat your oven to 425 F. Line a baking sheet with parchment paper and set aside.
- Move to the stove and heat a pan to medium. Add beef. Cook and crumble with a spatula, stirring occasionally. When minimal pink remains, drain excess fat from the pan.
- Stir in taco seasoning and salsa. Cook for another 1-2 minutes uncovered, or until meat is fully cooked and no longer pink.
- Turn off the heat. Stir in cheese and black beans until evenly distributed. Don't worry if the cheese is fully melted.
Assemble and bake tacos
- Add 8 tortillas to your sheet pan, minimizing overlap. Place in the oven for 2 minutes or until just warmed through. You'll know your tortillas are ready when they're flexible, soft, and easy to fold. Don't skip this step, or the tortillas will tear when you fold them and won't stay closed while cooking.
- Remove warmed tortillas from the oven. To one half of each tortilla, add about 1/3 cup of the beef filling. Use the back of your spoon to flatten and spread it to the edges. Fold the taco in half, and gently press down to close. Repeat until all tacos are filled and folded, and all the filling has been used up.
- Bake for 20-25 minutes, or until the edges are golden and crisp. Let the tacos rest for 10-minutes before serving. This is super important to let them crisp up (and to avoid burning your fingers!).
Make avocado lime crema
- While your tacos are cooling, make your crema. Add all ingredients to the blender or food processor. Blend until completely smooth, scraping down the sides as needed. If needed, add water, 2 Tbsp at a time, to blend or thin.
Serve
- Serve 2 tacos per person with a generous scoop of avocado lime crema for dipping. Enjoy!
Notes
-
- Ground beef: Feel free to substitute with ground chicken or turkey.
- Greek yogurt: You can use non-fat or low-fat Greek yogurt if preferred.
- Be sure to warm your tortillas before assembling or they'll break when folded.
- Let your tacos cool before serving for at least 10-minutes.
- Storage: Let tacos cool to room temperature and store in the fridge for up to four days. To re-heat, pop them in the air fryer or toaster oven for 3-5 minutes at 400 F. You could also microwave them for up to 90-seconds, but they make lose their crisp.
Serving: 2tacos, Calories: 593kcal, Carbohydrates: 31g, Protein: 41g, Fat: 34g, Saturated Fat: 14g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 122mg, Sodium: 1132mg, Potassium: 745mg, Fiber: 6g, Sugar: 3g, Vitamin A: 717IU, Vitamin C: 7mg, Calcium: 371mg, Iron: 4mg