Description
These Crispy Beef Tacos are filled with seasoned ground beef, melted cheese, and baked until golden and crunchy. Served with shredded lettuce and a creamy avocado yogurt sauce, they’re an easy and satisfying meal for any night of the week.
Ingredients
1 lb ground beef
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/3 cup shredded Mexican cheese
8 small tortillas
Avocado oil, for brushing
Sea salt, to taste
Extra shredded cheese
Shredded lettuce
1/2 avocado, mashed
1/2 cup Greek yogurt
2 tablespoons hot sauce
1 tablespoon minced cilantro
1 tablespoon minced green onion
Garlic powder, to taste
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with foil.
- Heat a skillet over medium heat and cook the ground beef, breaking it apart as it browns.
- Stir in the chili powder, cumin, kosher salt, black pepper, paprika, garlic powder, and cayenne pepper. Cook for 2 to 3 minutes, then remove from the heat and stir in the shredded Mexican cheese.
- Lightly brush the tortillas with avocado oil and warm them briefly in a skillet until flexible.
- Fill each tortilla with the beef mixture and extra shredded cheese, fold in half, and arrange on the prepared baking sheet.
- Brush the tops with more avocado oil, sprinkle with sea salt, and bake for 10 to 15 minutes until golden brown and crispy.
- Meanwhile, combine the mashed avocado, Greek yogurt, hot sauce, cilantro, green onion, and garlic powder until smooth and creamy.
- Serve the crispy tacos hot with shredded lettuce and a generous spoonful of the avocado cream sauce.
Notes
Ground turkey or chicken can be substituted for a lighter option.
Use pepper jack or cheddar cheese for different flavor variations.
Add diced tomatoes, pickled jalapeños, black olives, or chopped onions as toppings.
For a vegetarian version, replace the beef with seasoned black beans or sautéed vegetables.
Store leftover tacos separately from the lettuce and sauce for up to 3 days in the refrigerator.
Reheat in a 375°F oven or air fryer for 5 to 8 minutes to restore crispiness.
Freeze baked tacos without lettuce or sauce and reheat directly from frozen.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 310 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 50 mg
