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Crispy Baked Beef Tacos with Chipotle Crema Recipe

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4.2 from 8 reviews

These Crispy Beef Tacos are baked to perfection, offering a healthier twist on traditional fried tacos. Ground beef is seasoned and combined with melted cheese, then wrapped in pliable corn tortillas and baked until golden and crispy. Served with a smoky chipotle crema and your favorite fresh toppings, these tacos are quick, delicious, and perfect for a crowd.

Ingredients

For the Beef Tacos

  • 1 lb. ground beef (85% lean/15% fat or 90/10)
  • 2 Tbsp. taco seasoning (packet or homemade)
  • 1/2 cup water
  • 3 cloves garlic, minced
  • 1 lime, juiced
  • 1 (4 oz.) can diced green chiles
  • Salt and pepper, to taste
  • 1 Tbsp. oil (canola, vegetable, or olive oil)
  • 8-10, 6-inch white or yellow corn tortillas
  • 8 oz. Colby Jack cheese, shredded, divided

For the Chipotle Crema

  • 1/2 cup - 3/4 cup Mexican crema or sour cream
  • 2 chipotle peppers in adobo sauce
  • 1 tsp. honey or sugar
  • 1/2 lime, juiced
  • 1 clove garlic
  • Salt, to taste

Optional Toppings

  • Sour cream
  • Shredded lettuce
  • Fresh cilantro, finely chopped
  • Pico de gallo
  • Guacamole
  • Pickled red onions

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat your oven to 425°F (220°C). Lightly oil or spray two baking sheets with nonstick spray and set aside to use for baking the tacos.
  2. Cook the Ground Beef: Heat 1 tablespoon of oil in a medium-sized skillet over medium heat. Add the ground beef and cook until it is no longer pink, breaking it up as it cooks. Drain any excess fat carefully.
  3. Season the Beef: Return the skillet to the burner and add the taco seasoning, water, minced garlic, lime juice, diced green chiles, salt, and pepper to the beef. Stir to combine well.
  4. Simmer: Continue cooking the beef mixture, stirring occasionally, until most of the moisture evaporates, about 5 minutes. This step concentrates the flavors and thickens the mixture.
  5. Add Cheese: Stir in 1 cup of shredded Colby Jack cheese until melted and fully incorporated. Turn off the heat and remove the skillet from the burner.
  6. Warm the Tortillas: Wrap the tortillas in a slightly damp paper towel and microwave for 45-60 seconds, flipping halfway through. This softens the tortillas and makes them pliable to fold without breaking. Reheat for an additional 10 seconds if needed.
  7. Assemble the Tacos: Spread about 1/4 cup of the beef mixture onto one half of each tortilla. Top with a little shredded cheese, then fold the tortilla over to seal the filling inside.
  8. Prepare for Baking: Lightly brush the tops of each folded taco with a little oil to help them crisp up in the oven. Arrange 6 tacos per baking sheet, careful not to overfill the tacos to avoid filling spillage.
  9. Bake: Bake the tacos in the preheated oven for 15-20 minutes until the tacos are hot and crispy. No need to flip during baking.
  10. Make Chipotle Crema: While the tacos bake, combine Mexican crema or sour cream, chipotle peppers in adobo, honey or sugar, lime juice, garlic, and salt in a food processor. Blend until smooth and adjust seasoning to taste.
  11. Serve: Remove tacos from the oven and serve immediately with chipotle crema and your choice of toppings such as shredded lettuce, cilantro, pico de gallo, guacamole, sour cream, or pickled red onions.

Notes

  • Use a slightly damp paper towel to warm tortillas to prevent cracking when folding.
  • Do not overfill tacos as the filling may ooze out during baking.
  • Adjust the number of chipotle peppers in the crema according to your spice preference.
  • Colby Jack cheese melts well and adds a creamy texture—feel free to substitute with mild cheddar or Monterey Jack if preferred.
  • If you want a crispier taco shell, brush the outside lightly with oil before baking.
  • These tacos reheat well in the oven to regain crispiness.

Find it online: https://dishcooks.com/crispy-baked-beef-tacos-with-chipotle-crema-recipe/