Craving Crispy Tacos but don’t want the hassle of frying? These oven-baked crispy beef tacos are crunchy, flavourful, and ridiculously easy to make!
Tacos definitely have to go down as one of my all-time favourite foods. And I’m talkin’ any kind, really. Big Mac smash tacos, chicken tacos, brisket tacos, steak tacos, shrimp tacos, and most definitely these cheesy, beefy, and downright delicious no-frying-required crispy tacos.
They’re crunchy, loaded, and totally customizable to suit your liking. Want ’em spicy? Add some cayenne or a splash of hot sauce to the meat. Want ’em fresh? Serve ’em up with loads of fresh chopped veggies—jalapeños, shredded lettuce, chopped red onions… Or keep ’em plain and devour as is, maybe dipped in a little guac or some salsa. You don’t need much to make these bad boys delicious!
Aren’t you glad we live in an era where you can firmly and confidently call something crispy or CRUNCHY AF without having used a deep fryer to get there?! Yeah. These crispy tacos are oven-baked (to perfection, might I add!!!) and prove that not all crispy tacos need to come from a vat of hot oil to give you that perfect crunch.
They’re easy to assemble, perfect for busy weeknights, and will have the whole family begging for Taco Tuesday every night of the week! Crispy, cheesy, and packed with flavour, they check all the boxes for a dinner everyone will love! I promise, these crispy tacos are everything you want a taco to be (and MORE!)
WHAT YOU’LL NEED TO MAKE CRISPY TACOS (WITH BEEF)
These crispy beef tacos are loaded with flavour and are super easy to make! With simple, everyday ingredients, you can assemble these oven-baked tacos in no time. Whether you prefer them spicy, fresh, or just classic, you can easily customize them to suit your taste. Here’s what you’ll need to make these mouthwatering tacos in a little bit more detail:
- Ground Beef: The main protein for these tacos, ground beef is rich and flavourful, providing the perfect base for your taco filling. Feel free to use my perfectly seasoned taco ground beef filling for this recipe. However, you can also substitute with ground turkey or chicken for a leaner option, but beef gives the tacos that classic hearty flavour and texture.
- White Onion: A must-have for any taco filling! White onion has a slightly sharper, more pungent flavour than yellow onion, which adds a zesty kick to the beef. It softens as it cooks, adding depth and sweetness to balance out the savory flavours.
- Red Onion: Brings a milder, slightly sweet flavour compared to white onion. It also adds a pop of colour to the final dish as I like to keep them raw and add them as a garnish. Using both onions adds a nice contrast in flavour, but you can omit the red onion if you prefer a milder taste.
- Jalapeño: For a spicy kick! Jalapeños provide a moderate level of heat and a fresh, tangy flavour. You can remove the seeds if you want to reduce the heat, or leave them in for a more intense spiciness. Feel free to adjust based on your spice preference!
- Olive Oil: Used to cook the ground beef and vegetables, olive oil adds a light richness to the filling. It also helps prevent the beef from sticking to the pan and ensures the onions and jalapeños soften nicely.
- Garlic Powder: Adds a warm, savory depth to the filling without the pungency of fresh garlic. It complements the beef perfectly and enhances the overall flavour of the tacos.
- Chili Powder: A blend of spices, chili powder adds a smoky, slightly sweet heat that is a classic flavour for taco fillings. It brings depth and a slight earthy taste to the beef mixture.
- Cumin: An essential spice in many taco recipes. It has a warm, earthy, and slightly nutty flavour that pairs perfectly with the ground beef, adding a slightly smoky undertone to the filling.
- Smoked Paprika: Adds a subtle smoky flavour without any heat. It complements the cumin and chili powder, rounding out the taco filling and giving it a rich, savory flavour.
- Salt/Pepper: Basic but essential for seasoning. Salt enhances all the flavours in the filling, while pepper adds a mild, sharp heat. Season to taste for the best taco experience!
RECIPE NOTE: Feel free to omit the spices and use my homemade taco seasoning instead.
- Water: Helps keep the taco filling juicy and tender. It also helps the spices blend together more evenly and prevents the mixture from becoming too dry while it cooks. You can substitute with chicken or beef broth for a different flavour.
- Mini Flour Tortillas: These small tortillas are the perfect size for a crispy taco! Flour tortillas are soft, pliable, and have a slightly sweet flavour that pairs beautifully with the savory filling. They also crisp up nicely in the oven, giving you that perfect crunchy texture without the need for frying.
- Cheese: A taco essential! A generous sprinkle of shredded cheese (cheddar or Mexican blend) adds richness, creaminess, and an extra layer of flavour. It also helps hold the filling together when you fold the tortillas.
- Lettuce: For a bit of crunch and freshness to balance the richness of the beef.
- OPTIONAL TOPPINGS: These crispy tacos are easily customizable! Serve them up as is or with some sour cream, tomato salsa, black bean and corn salsa, guacamole, cilantro lime crema, cottage cheese queso, chopped cilantro, and/or diced tomatoes.
HOW TO MAKE CRISPY BEEF TACOS (KEY TIPS)
You can find full instructions for how to make these oven-baked crispy tacos in the recipe card down below, but here are a few quick tips to keep in mind:
- Sauté the onions first. For a deeper flavour, sauté the diced onions in the pan for a few minutes before adding the ground beef. This step helps release the flavour and adds a nice texture to the filling.
- When cooking the ground beef, make sure not to overcrowd the skillet. If you add too much meat at once, it can steam instead of brown, resulting in a less flavourful filling. Use a big enough skillet or cook the beef in batches if needed to get that perfect sear and rich flavour.
- Add liquid for extra flavour. If you want a juicy, flavorful filling, don’t skip the beef broth (or water). It helps keep the meat moist and allows the spices to bloom, making the filling rich and well-seasoned.
- Season liberally. Don’t be afraid to season generously! Ground beef can sometimes be bland on its own, so make sure you taste as you go. The combination of chili powder, cumin, and smoked paprika is key for that taco flavour, and adding salt and pepper to taste ensures everything is balanced. Or, you can always use my homemade taco seasoning instead, if you prefer.
- Brush or spray the tortillas with olive oil. To achieve that crispy, golden texture in the oven, brush or spray the mini flour tortillas with a light layer of olive oil on both sides. This will help them crisp up and become golden without frying.
- Don’t overfill the tacos. While it’s tempting to load up your tacos with all the fillings, overstuffing can cause the tacos to break or become soggy. Stick to a generous but manageable amount of filling—this will ensure the tacos stay crispy and hold together well. EXTRA TIP: I like baking my crispy tacos with just beef and cheese, then adding any additional fresh toppings on after they come out of the oven.
- Press the tacos firmly before baking. Once you fold the tacos, press them down gently but firmly to help seal them shut. This ensures the filling stays inside while baking and helps the tortillas crisp up evenly. EXTRA TIP: If they start to pop open, you can place a baking sheet or another pan on top for the first few minutes of baking to keep them in place.
- Keep an eye on them while baking. Oven temperatures can vary, and since flour tortillas crisp up quickly, it’s important to keep an eye on them to prevent burning. Check them after about 8-10 minutes and rotate the pan if needed to ensure even crisping. You’re looking for a golden brown colour with just the right amount of crunch!
- Get creative with toppings. Toppings are where you can really make your tacos your own! Fresh cilantro, diced tomatoes, shredded lettuce, chopped red onion, a squeeze of lime, a dollop of guacamole, sour cream, salsa, or a drizzle of cilantro lime crema, will elevate the flavour and add freshness to the crispy tacos.
FREQUENTLY ASKED QUESTIONS
To keep your crispy tacos crispy, start by avoiding overstuffing them—too much filling can lead to excess moisture, making the tortillas soggy. If your beef mixture has too much liquid, be sure to drain it before assembling to prevent sogginess. You can bake them on a wire rack instead of directly on a baking sheet allows air to circulate, ensuring even crispiness. Once they’re out of the oven, let them cool for a minute or two before serving, as this prevents steam from softening the shells. Crispy tacos are best enjoyed fresh, so serve them immediately for the ultimate crunch. Lastly, be mindful of wet toppings like salsa, guacamole, or sour cream—add them just before eating to keep your tacos from softening too soon.
PRO TIP: If making a big batch, keep them warm in a 200°F oven on a wire rack to maintain their crisp texture without overcooking.
A great way to add even more crunch to your crispy tacos is with the right toppings. Shredded lettuce is a classic choice, bringing a fresh, crisp bite that complements the warm, cheesy filling. Thinly sliced radishes add a peppery crunch, while diced red onions provide a sharp, satisfying texture. Crushed tortilla chips or crispy fried onions can take things to the next level, adding an extra layer of crunch to every bite. If you want a nutty twist, toasted pumpkin seeds (pepitas) or hemp seeds can bring both texture and flavour. For a cheesy, crispy finish, sprinkle some crumbled cotija cheese or even bake small piles of shredded cheese until golden and crunchy for a homemade cheese crisp topping. The options are endless!
The best cheese for crispy tacos depends on the texture and flavour you’re going for. If you want that classic melty goodness, shredded cheddar, Monterey Jack, or a Mexican cheese blend are excellent choices—they melt beautifully and add a rich, creamy contrast to the crunchy shell. For a more authentic touch, Oaxaca cheese or Chihuahua cheese offer a mild, buttery melt similar to mozzarella. If you’re looking for a bold, salty kick, crumbled cotija or queso fresco are perfect for sprinkling on top after baking. For an extra crispy element, try baking shredded cheese directly onto the tortillas before folding, or make cheese crisps by baking small mounds of cheese until golden and crunchy.
Have leftovers? Let them cool completely before placing them in an airtight container. If possible, store the taco shells separately from the filling to prevent sogginess. If they’re already assembled, arrange them in a single layer on a baking sheet and cover them loosely with foil before refrigerating for up to 3 days.
When it’s time to reheat, the oven or air fryer is your best friend for bringing back that crunch. Preheat your oven to 375°F, place the tacos on a wire rack or baking sheet, and heat for about 8-10 minutes, or until they’re crispy and heated through. In an air fryer, set the temperature to 350°F and heat for 3-5 minutes. Avoid the microwave if you want to keep them crunchy—it will soften the tortillas and make them chewy instead.
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CRISPY TACOS
Ingredients
- 1 pound Ground Beef
- 1 small White Onion diced
- 1 tbsp Extra Virgin Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Chili Powder
- 1 tsp Cumin
- ½ tsp Smoked Paprika
- Salt and Pepper to taste
- ¼ cup Beef Broth or Water
- 10-12 Mini Flour Tortillas
- 1-2 cups Shredded Cheese (Cheddar or Mexican Blend)
OPTIONAL TOPPINGS
- Guacamole
- Sour Cream
- Salsa
- Shredded Lettuce
- Diced Red Onions
- Cilantro Lime Crema
- Diced Tomatoes
- Chopped Cilantro
Instructions
- In a skillet, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- Add the diced white onion to the skillet with the beef. Sauté for 3-4 minutes, until the onions are soft.
- Stir in garlic powder, chili powder, cumin, smoked paprika, salt, and pepper. Add a splash of beef broth or water to keep the mixture moist and cook for another 2-3 minutes until everything is well combined and flavourful.
- Preheat your oven to 375°F (190°C). Lightly brush or spray both sides of the mini flour tortillas with olive oil. This will help them crisp up nicely.
- Spoon the beef mixture into the center of each tortilla, then sprinkle a generous amount of shredded cheese on top.
- Carefully fold each tortilla in half, forming a taco shape.
- Place the folded tortillas on a baking sheet (you can use a wire rack if you have one). Bake for 10-12 minutes, or until the tortillas are golden and crispy and the cheese has melted. Remove from the oven, let cool a few minutes, then serve with desired toppings.
Video
Notes
Nutrition
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