Easy Oven-Baked Beef Tacos

Ingredients

• 1 box (133 g; 4.7 oz), 10 shellsOld El Paso Stand 'n Stuff taco shells
• 454 g (1 lb)Minced beef
• 1 medium, chopped (about 120 g; 1/2 cup)Onion
• 1 packet (28 g; 1 oz)Old El Paso Original Taco Seasoning Mix
• 80 ml (1/3 cup)Water
• 1 can (454 g; 16 oz)Old El Paso Traditional Refried Beans
• 142 g (5 oz; 1 1/4 cups)Grated Cheddar cheese
• To tasteShredded lettuce
• To tasteChopped tomato
• To tasteSliced jalapeño chillies
• To tasteChopped red onion
• To tasteLime wedges
• To tasteCoriander leaves
• To tasteSalsa
• To tasteGuacamole
• To tasteSoured cream

Instructions

1. 1

   Prepare the shells

   Heat the oven to 200°C (400°F). Coat the bottom of a 33 x 23 cm (13 x 9-inch; 3-quart) baking dish with cooking spray. Stand the taco shells upright and close together in the dish; set aside.

2. 2

   Cook the beef

   In a 25 cm (10-inch) non-stick frying pan over medium-high heat, cook the beef and onion for 5 to 7 minutes, stirring often, until the beef is thoroughly cooked. Drain off the fat. Stir in the taco seasoning and water, then bring to the boil. Lower the heat and simmer uncovered for 2 to 3 minutes, stirring often, until thickened. Remove from the heat.

3. 3

   Fill and bake

   Spread about 2 tablespoons of refried beans in the bottom of each shell. Add a heaped 1/4 cup of the beef mixture to each, followed by 2 tablespoons of grated cheese. Bake for 5 to 7 minutes, or until the cheese has melted. Add the remaining ingredients as desired.

What are oven-baked beef tacos?

Tacos are a Mexican dish traditionally built around a tortilla filled with savoury ingredients and toppings. This version uses crisp, stand-up shells and bakes them in a dish after filling, making it easy to prepare several at once.

Refried beans line the shells, seasoned beef provides the main savoury filling, and Cheddar melts over the top. Fresh toppings go on after baking, so they retain their cool, crisp contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 17g protein, 18g carbs, 16g fat.

The taco shells, beans and seasoning contribute most of the carbohydrates, while the beef and Cheddar provide much of the protein and fat. Add a generous amount of lettuce and tomato, or serve with a simple salad, to balance the plate with fresh vegetables.

The filling and its layers

Beef and onion: Cooking them together gives the filling its savoury base. Drain the pan before adding the seasoning and water so the mixture can thicken rather than become greasy.

Refried beans: A layer in the bottom of each shell adds a creamy texture and helps make each taco feel substantial. Spread it gently to avoid cracking the shells.

Cheddar: The cheese goes on before baking, where it melts over the filling. Grate it evenly so it melts within the short oven time.

Getting the beef mixture right

Cook the beef until thoroughly cooked, stirring frequently to break it up and cook it evenly. After draining, let the seasoning and water simmer uncovered for 2 to 3 minutes.

Look for a thickened mixture that clings to the beef rather than pooling at the bottom of the pan. This helps keep the shells from getting soggy before they reach the oven.

Filling the shells neatly

Stand the shells close together in the baking dish so they support one another. Apply the beans carefully, then divide the beef and cheese evenly among them.

The shells are brittle, so avoid pressing down hard as you fill them. A spoon works well for the beans, while a small scoop or measuring cup helps portion the beef.

Baking and topping

The oven is there to melt the cheese and warm the filled shells, not to cook the beef from raw. Begin checking at 5 minutes; the tacos are ready when the cheese has melted.

Add lettuce, tomato, red onion, jalapeño, coriander, lime and any salsa, guacamole or soured cream after baking. Keeping these toppings out of the oven preserves their fresh texture.

Serving them for a group

Serve the tacos soon after baking while the shells are still crisp. Put the toppings on the table so everyone can choose their own combination.

A simple salad or extra vegetables make a fresh accompaniment. Lime wedges offer a bright finish, while salsa and guacamole add extra flavour and texture.

Recipe notes & tips

• Arrange the shells snugly so they remain upright as you fill them.
• Drain the cooked beef before adding the seasoning and water.
• Simmer the beef mixture uncovered until it thickens and no longer looks watery.
• Divide the beans, beef and cheese evenly to make ten similarly filled tacos.
• Check the cheese after 5 minutes, as it may melt before the full baking time.
• Keep fresh toppings separate until just before serving.

Variations

• Adjust the heat: Use fewer jalapeño slices for a milder finish or add more at the table.
• Add extra crunch: Scatter more shredded lettuce over the tacos just before serving.
• Use another cheese: Substitute a similar melting cheese for the Cheddar.
• Make them tangier: Add extra lime wedges for squeezing at the table.
• Change the toppings: Offer salsa, guacamole and soured cream separately so everyone can choose.

Common mistakes to avoid

• Loose shells: Stand them close together in the baking dish so they support one another.
• Greasy filling: Drain the beef before stirring in the seasoning and water.
• Watery beef: Simmer the mixture uncovered until it has thickened before filling the shells.
• Cracked shells: Spread the beans gently instead of pressing hard against the shell.
• Soggy toppings: Add lettuce, tomato and the other fresh ingredients after baking.
• Overbaking: Check from 5 minutes and take the tacos out once the cheese has melted.

How to store

For the best texture, serve the filled tacos straight from the oven. Refrigerate leftover filling and toppings separately in covered containers for up to 3 days; reheat the filling until hot and assemble fresh shells just before serving.

Frequently asked questions