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Forget what day it is—this baked taco magic deserves to be on the menu any night of the week.
Sure, Taco Tuesday gets all the hype, but honestly, these oven-baked beauties are so effortless and packed with flavor, they turn any random evening into a celebration. (We actually whipped them up on a Monday, and no one complained.)
Picture this: seasoned beef and beans tucked into crispy shells, blanketed in gooey melted cheese, then baked until everything melds into pure comfort-food bliss. The result? That perfect harmony of textures—crunchy shells giving way to warm, savory filling, finished with cool, fresh toppings like juicy diced tomatoes, a swirl of creamy sour cream (or crème fraîche), and bright cilantro.
It's taco night elevated: easy enough for busy weeknights, cozy enough to feel like a treat, and delicious enough to make everyone ask for seconds.
Give these baked tacos a spot on your table this week—you won't regret it!
Ingredients:
1 pound ground beef
1 package taco seasoning
1 onion
1 can of Rotel tomatoes
1/4 cup water
Re-fried beans
10-12 taco shells (flat bottom work best)
2 1/2 cups cheddar or jack cheese divided
Toppings:
Tomatoes
Mexican Creme or Sour Cream
Cilantro (or lettuce if you don't care for cilantro)
Directions:
Preheat oven to 400 degrees.
Cook ground beef and onion until no pink remains. Drain fat. Add in taco seasoning, undrained tomatoes and 1/4 cup water. Cook until no liquid remains (about 5 minutes).
While the beef is cooking, warm the beans slightly to make them easier to spread.
Place your taco shells in a 9×13 pan.
If not using flat bottom shells, use small balls of foil between every second shell to help them stand up if needed.
To the bottom of each shell, add a lay of cheese, then use a butter knife to add a layer of re-fried beans, then top with meat mixture and finally top with cheese (don't skimp on the cheese).
Bake 15 minutes or until cheese melts. Top with desired toppings and serve immediately.
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