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–+ servings

Crispy Oven Baked Beef Tacos for a Crowd

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These crispy oven baked beef tacos are golden, cheesy, and loaded with flavor. The ultimate easy weeknight meal for the whole family!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 1
Course: Dinner
Cuisine: Tex Mex
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon (15 ml) Napa Valley olive oil
  • 1 small onion diced
  • 1 bell pepper diced
  • 1 tablespoon (15 ml) garlic minced
  • 1 lb (450 g) lean ground beef
  • 2 teaspoons (10 ml) chili powder
  • 1 teaspoon (5 ml) each: cumin, garlic powder, onion powder, and paprika 1 teaspoon of each spice
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon dried oregano
  • 1/2 tablespoon (7.5 ml) Better Than Bouillon beef base
  • 1 can fire roasted tomato sauce 15 oz
  • 3 oz baby arugula
  • 1 cup (240 ml) Mexican cheese blend divided
  • 10-12 6-inch corn tortillas

Method
 

  1. Preheat the oven to 425°F.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, then add 1 diced onion and 1 diced bell pepper and cook for approximately 5 minutes until softened.
  3. Stir in 1 tablespoon of minced garlic and cook for 1 minute until fragrant, then add 1 pound of ground beef and break it apart using a wooden spoon or meat chopper.
  4. Incorporate 2 teaspoons of chili powder, 1 teaspoon each of cumin, garlic powder, onion powder, and paprika, ¾ teaspoon of kosher salt, and ½ teaspoon of oregano, then continue cooking and breaking up the beef until fully browned.
  5. Mix in ½ tablespoon of beef base and 1 can of fire-roasted tomato sauce, then simmer for 1 to 2 minutes until the mixture thickens slightly.
  6. Fold in 3 ounces of baby arugula and ½ cup of the Mexican cheese blend, cooking until the arugula is wilted and the cheese is melted, then remove the skillet from the heat.
  7. Arrange 10 to 12 corn tortillas on a baking sheet and bake for 5 minutes until they are warm and pliable.
  8. Distribute 2 to 3 tablespoons of filling onto one half of each tortilla, then gently fold them over and press down to seal.
  9. Brush or spray the exterior of each taco with oil, top with half of the remaining cheese blend, and bake at 425°F for 10 minutes.
  10. Flip the tacos carefully, brush the other side with oil, sprinkle with the rest of the cheese, and bake for another 5 minutes until golden and crispy.
  11. Allow the tacos to cool for a few minutes, then serve warm with salsa or queso for dipping.

Notes

Tortilla Prep: I learned the hard way that skipping the initial five-minute bake makes the tortillas snap when you fold them, so please make sure they are warm and pliable before you start