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Ground Beef Baked Tacos

Ground beef baked tacos with crispy taco shells standing upright in a baking dish. Seasoned crumbled beef and cheddar melt on top, then fresh toppings finish each bite for an easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef filling
  • 2 lb ground beef
  • 2 tbsp taco seasoning
  • 0.25 cup water
Tacos and toppings
  • 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
  • 0.25 cup salsa for serving

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Brown and season the beef
  1. Preheat oven to 350°F. Set out a baking dish for standing taco shells.
  2. Brown ground beef in a skillet over medium-high heat, breaking it into crumbles as it cooks. Drain excess fat.
  3. Add taco seasoning and water to the beef, stirring to combine. Simmer for 2-3 minutes, stirring once or twice, until thickened.
Bake the tacos
  1. Arrange taco shells in a baking dish, standing them upright. Divide seasoned beef among the shells so they’re filled but not overflowing.
  2. Sprinkle shredded cheddar cheese over each taco. Bake for 10-12 minutes at 350°F until shells are crispy and cheese is melted, with a light golden top.
Finish and serve
  1. Top each taco with diced tomatoes. Add shredded lettuce, a dollop of sour cream, and diced jalapeño for a layered finish.
  2. Serve with salsa on the side. Keep it optional so the tacos stay crisp.

Notes

For the crispiest upright shells, use a baking dish that holds them snugly so they don’t tip. Refrigerate leftovers in a sealed container up to 3 days; reheat in a 350°F oven until warmed through. Freezing isn’t recommended because the shells can soften and the toppings may weep. For a lighter option, choose reduced-fat cheddar and use low-fat sour cream.