We always reserve at least one day a week for “taco night” and these Baked Tacos make a regular appearance (along with fajitas, carne asada tacos, shrimp tacos and carnitas!) They’re also great for feeding a large group because you can prepare a whole bunch in a pan a few hours ahead of time and bake them just before you’re ready to eat. The taco meat mixture is made up of ground beef, beans, tomato sauce and pantry spices you already have, giving it a crave-worthy flavor that can’t be beat!
How to Make Baked Tacos:
Cook the ground beef in a large skillet over medium heat, breaking it into very small pieces until browned. Remove grease. Add onion and saute for a few minutes. Stir in the dry spices.
Add the tomato sauce and pinto beans and stir to combine. Turn the heat to low and simmer for 5-10 minutes, stirring occasionally.
Preheat oven to 375 degrees F. Line two 9×13” pans with the taco shells. Spoon taco mixture into tacos. Top with cheese. Bake for 10 minutes.
Top with a little bit of lettuce, tomatoes, and sour cream and salsa, if desired.
Make Ahead and Freezing Instructions:
To Make Ahead: The taco meat filling can be made 2-3 days in advance (depending on the freshness of your ingredients), stored in the fridge. When ready to use, fill tacos and bake as instructed. Assembled tacos, in the shells, will keep for a few hours stored in covered in the refrigerator (the taco shells will start to soften too much if assembled for longer than a few hours before baking). To Freeze: You can freeze taco meat filling in a freezer safe container for up to 3 months. Thaw overnight in the refrigerator, fill tacos and bake as directed.
Consider trying these popular dinner recipes:
Slow Cooker Pot Roast Sheet Pan Chicken Fajitas Honey-Lime Chicken Enchiladas Italian Grilled Cheese Gourmet Baked Mac N Cheese with Bacon Crispy BBQ Chicken Wraps
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RATE and COMMENT below! I would love to hear your experience. I originally shared this recipe February 2016. Updated January 2021.
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