Ground Beef Tacos (Printable Version)
Beef, loads of melty cheese, and rich enchilada sauce in crisp tortillas—easy and delicious for busy nights.
# What You'll Need:
→ Main Components
01 -
2 1/2 cups shredded Oaxaca, Mexican blend, or Monterey Jack cheese
02 -
10 corn tortillas
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1 packet taco seasoning
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3/4 cup red enchilada sauce
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1 pound 90% lean ground beef
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1 tablespoon olive oil
# Step-by-Step Guide:
01 -
Once they’re done, let those tacos sit on the baking sheet for about 3 minutes. This keeps the cheesy filling in place and not all over your hands.
02 -
Set all folded, stuffed tortillas flat on your baking sheet. Pop them in the oven until the outside crisps up and the cheese turns melty, about 16 minutes.
03 -
Spread a tad of olive oil on one side of each tortilla. Lay them oily side down on the pan. Toss about 2 tablespoons of cheese on one half, add a nice scoop of the beef stuff, then sprinkle more cheese. Fold ‘em over and get ready to bake.
04 -
Cover your tortillas using a wet paper towel, then microwave them for half a minute to one minute. They should feel soft enough to fold without breaking.
05 -
Get a skillet hot over medium-high, then toss in your ground beef. Break it apart while it browns up. Time for the taco seasoning and enchilada sauce—dump them in, let it all cook together briefly, then take it off the stove.
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Flip the oven on to 450°F (232°C). This heats things up fast so the tortillas get nice and crispy once you bake.
# Additional Notes:
01 -
If you don’t warm the tortillas enough, they’ll split—so always nuke them with a damp paper towel until super flexible.
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Toss the filled tacos straight onto a ceramic or nonstick baking sheet for best results, and skip the foil since they might stick.
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If those tortillas keep unfolding, poke a toothpick through each one before baking to help them stay put.