The first time I pulled a tray of these baked tacos out of my oven, the smell that filled my kitchen was pure, unadulterated joy. It was the savory scent of seasoned beef and melty cheese, mingled with the warm, toasty aroma of the crisping taco shells. I had been looking for a dinner that was both a guaranteed crowd-pleaser and easy enough for a busy weeknight, and this recipe was the perfect discovery. It’s become my secret weapon for making everyone at the table happy—from adults at a casual party to the littlest hands in my family. I love how it turns the sometimes-messy act of taco assembly into a cohesive, shareable, and utterly delicious masterpiece.
Ingredients
- 10 hard taco shells
- 1 tbsp olive oil
- 1.5 lbs ground beef
- ¾ cup yellow onion, finely diced
- ½ tsp salt
- ¼ tsp black pepper
- ¾ cup tomato sauce
- 1 oz taco seasoning (1 standard packet)
- 1.5 cups cheddar-jack cheese, shredded
- 1 tbsp fresh cilantro, chopped
Now, let’s talk ingredients. I’ve learned a few things through trial and error here. First, don’t skip the fresh cilantro for garnish; it adds a vital burst of freshness that cuts through the richness and makes a huge difference. For the beef, I’ve used everything from lean 93/7 to an 80/20 blend, and while leaner is healthier, a little more fat means more flavor for your filling—just drain it well. That pre-packeted taco seasoning is a total lifesaver for consistency, but if you’re out, a mix of chili powder, cumin, garlic powder, and a pinch of paprika works in a pinch. Trust me, the tomato sauce is the unsung hero; it creates the perfect saucy, cohesive filling that holds everything together and keeps the shells from getting too dry.
Equipment Needed
- A large skillet
- A 9×13 inch baking dish
- Wooden spoon or spatula
- Measuring cups and spoons
- Oven mitts
- Cutting board and knife
The equipment list is beautifully simple, which is part of why I adore this recipe. Your most important tool is the large skillet—it needs to be big enough to comfortably brown all that beef and onion without overcrowding. I’ve tried using a smaller pan and ended up steaming the meat; not ideal. The 9×13 baking dish is perfect for standing the tacos up snugly, which is key to them supporting each other and cooking evenly. If you don’t have one, two smaller dishes work, but the tacos might not stand as straight. A good wooden spoon for breaking up the beef and reliable oven mitts are your best friends here.
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