Ingredients
Equipment
Method
- Preheat the Oven: Preheat the oven to 400°F (200°C). Lightly grease a baking dish and arrange the taco shells upright in a single layer.
- Cook the Onion and Garlic: Heat the olive oil in a large skillet over medium heat, if needed. Add the diced onion and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds.
- Brown the Beef: Add the ground beef and break it apart with a wooden spoon. Cook for 5–7 minutes, stirring occasionally, until browned and thoroughly cooked. The internal temperature should reach 160°F (71°C). Drain excess grease if necessary.
- Season the Filling: Add the taco seasoning, tomato sauce, and water or beef broth. Stir well and simmer for 2–3 minutes until the mixture thickens slightly. Taste and adjust the salt and pepper as needed.
- Fill the Taco Shells: Spoon the beef mixture evenly into the prepared taco shells, filling each about two-thirds to three-quarters full. Avoid overfilling.
- Add the Cheese: Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the beef in each shell.
- Bake: Place the baking dish in the oven and bake for 8–10 minutes, or until the cheese is melted and the shells are hot and crisp. Watch carefully to prevent the shells from becoming too dark.
- Add the Toppings: Remove the tacos from the oven and let them rest for 1–2 minutes. Top with shredded lettuce, diced tomatoes, fresh cilantro, sour cream, and jalapeños, if desired.
- Serve: Serve immediately with salsa, lime wedges, Mexican rice, or black beans for a satisfying meal.
Notes
Keep the shells crispy: Simmer the beef filling until thickened and drain excess grease before assembling.
Use freshly shredded cheese: Cheese shredded from a block often melts more smoothly than pre-shredded cheese.
Customize the filling: Substitute ground turkey, ground chicken, black beans, or plant-based mince for the beef.
Adjust the heat: Add cayenne pepper or jalapeños for a spicier version, or use mild taco seasoning for a gentler flavor.
Prepare ahead: Cook the beef filling in advance and refrigerate it in an airtight container for 3–4 days. Reheat to 165°F (74°C) before assembling.
Store leftovers safely: Refrigerate cooked leftovers within two hours. For the best texture, store the filling separately from the taco shells and fresh toppings.
Dietary considerations: The standard recipe is not automatically gluten-free, keto, low-carb, vegan, or vegetarian. Check ingredient labels or use suitable substitutions for dietary requirements.
Serving suggestion: Serve hot with salsa, sour cream, guacamole, Mexican rice, black beans, or a fresh green salad.
Best enjoyed fresh: Assemble and bake the tacos shortly before serving to preserve their crispy texture.
Use freshly shredded cheese: Cheese shredded from a block often melts more smoothly than pre-shredded cheese.
Customize the filling: Substitute ground turkey, ground chicken, black beans, or plant-based mince for the beef.
Adjust the heat: Add cayenne pepper or jalapeños for a spicier version, or use mild taco seasoning for a gentler flavor.
Prepare ahead: Cook the beef filling in advance and refrigerate it in an airtight container for 3–4 days. Reheat to 165°F (74°C) before assembling.
Store leftovers safely: Refrigerate cooked leftovers within two hours. For the best texture, store the filling separately from the taco shells and fresh toppings.
Dietary considerations: The standard recipe is not automatically gluten-free, keto, low-carb, vegan, or vegetarian. Check ingredient labels or use suitable substitutions for dietary requirements.
Serving suggestion: Serve hot with salsa, sour cream, guacamole, Mexican rice, black beans, or a fresh green salad.
Best enjoyed fresh: Assemble and bake the tacos shortly before serving to preserve their crispy texture.