Name: Zesty Baked Tacos with Ground Beef
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 lb ground beef; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 packet taco seasoning (or homemade blend of chili powder, cumin, paprika, salt, and pepper); 1 can (15 oz) black beans, rinsed and drained; 1 cup corn (fresh or frozen); 1 can (10 oz) diced tomatoes with green chiles; 1 cup shredded sharp cheddar cheese; 1 cup shredded lettuce; 1 cup diced tomatoes; 1/2 cup diced jalapeños (optional); 12 taco shells (soft or hard); 1/2 cup sour cream; Fresh cilantro for garnish

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These zesty baked tacos are my go-to when I want a satisfying dinner that’s full of flavor and ready in just about half an hour. The seasoned ground beef is combined with beans, corn, and tomatoes, tucked into taco shells, topped with melted cheddar, and baked until bubbly. I love how the baking step makes the shells slightly crisp while keeping everything warm inside.

Zesty Baked Tacos with Ground Beef

Why You’ll Love This Recipe

I like how these baked tacos strike the perfect balance between convenience and flavor. I don’t have to stand at the stove assembling tacos for everyone because they all bake together in one dish. The combination of seasoned beef, beans, and vegetables gives me a hearty filling, and the toppings add fresh, crunchy contrast. Plus, I can easily switch up the ingredients depending on what I have on hand.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
1 packet taco seasoning (or homemade: chili powder, cumin, paprika, salt, and pepper)
1 can (15 oz) black beans, rinsed and drained
1 cup corn (fresh or frozen)
1 can (10 oz) diced tomatoes with green chiles
1 cup shredded sharp cheddar cheese
1 cup shredded lettuce
1 cup diced tomatoes
1/2 cup diced jalapeños (optional)
12 taco shells (soft or hard)
1/2 cup sour cream
Fresh cilantro for garnish

directions

I preheat the oven to 375°F (190°C).
In a large skillet over medium heat, I cook the ground beef until browned, breaking it apart as it cooks (about 5–7 minutes). I drain any excess fat.
I add the chopped onions and minced garlic, sautéing for 3–4 minutes until the onions turn translucent.
I stir in the taco seasoning, cooking for another minute, then add the black beans, corn, and diced tomatoes with green chiles. I mix until everything is heated through and remove from heat.
I place the taco shells in a baking dish and spoon the beef mixture evenly into each shell, topping them with shredded cheddar cheese.
I bake for 10–12 minutes until the cheese is melted and bubbly.
While the tacos bake, I prepare the toppings—shredded lettuce, diced tomatoes, and sliced jalapeños if using.
Once baked, I top each taco with lettuce, tomatoes, jalapeños, and a dollop of sour cream. A sprinkle of cilantro finishes them perfectly.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

I sometimes swap the ground beef for ground turkey or shredded chicken.
For a vegetarian version, I skip the meat and use extra beans and sautéed vegetables.
Pepper jack or Monterey Jack cheese gives a spicier twist.
I like to add sautéed mushrooms or bell peppers for more texture and flavor.
Flour tortillas work instead of taco shells if I prefer a softer bite.

storage/reheating

I store any leftover tacos in an airtight container in the fridge for up to 2 days. To reheat, I place them on a baking sheet in a 350°F (175°C) oven for about 10 minutes until warmed through. If I want to keep the shells from getting soggy, I store the filling and shells separately and assemble before reheating.

FAQs

Can I make these tacos ahead of time?

Yes, I prepare the filling up to a day in advance and refrigerate it. When ready to serve, I assemble, bake, and add toppings.

Can I freeze baked tacos?

I prefer freezing just the cooked filling rather than the assembled tacos. It stays fresher and reheats better.

How do I keep the taco shells from getting soggy?

I make sure the filling is not too watery before spooning it into the shells, and baking helps crisp them up.

Can I use homemade taco seasoning?

Absolutely. I mix chili powder, cumin, paprika, salt, and pepper to taste.

What can I serve with baked tacos?

I like pairing them with Mexican rice, guacamole, or a fresh side salad.

Conclusion

These zesty baked tacos with ground beef are one of my favorite quick dinners. I love how the baking process melts the cheese into the filling and makes the shells warm and crisp. With plenty of fresh toppings, they’re satisfying, customizable, and always a hit at the table.