Oven-Baked Cheesy Beef Tacos

The beef is browned and cooked to 160°F first, then simmered for a couple of minutes with chili powder, cumin, garlic powder, salt and a splash of water until the liquid is gone.

Twelve hard shells stand in a baking dish, get a spoonful of beef and a handful of cheddar each, and bake for eight to ten minutes. The cold toppings go on when they come out.

How to Make It

1. Oven on

   Heat oven to 400°F.

2. Beef cooked to 160°F

   Cook the ground beef in olive oil over medium-high heat, breaking it up, until no pink remains and it reaches 160°F.

3. Seasoned

   Add the chili powder, cumin, garlic powder, salt and water; simmer 2 to 3 minutes until the liquid reduces.

4. Shells filled

   Stand the taco shells upright in a baking dish. Divide the beef among the shells and top with cheddar.

5. Baked

   Bake 8 to 10 minutes until the shells are crisp and the cheese melts.

6. Topped

   Top with the tomato, red onion and cilantro and serve immediately.

Ingredient Notes

Hard taco shells

Twelve, stood upright; soft tortillas will not hold this shape.

Shredded cheddar

Two cups, divided over all twelve tacos.

Red onion

Half a cup, finely diced, for a sharp crunch on top.

Success Tips

• Pack the shells snugly in the dish so they lean on each other.
• Let the beef simmer until it looks almost dry before filling.
• Serve as soon as they are topped; the shells soften as they sit.

Why This Recipe Works

• Reducing the water leaves the spices clinging to the meat instead of pooling in the shells.
• Standing the shells in a dish keeps them upright and filled evenly.
• The oven crisps the shells while melting the cheese.
• Fresh toppings added last keep their crunch.

Serving Ideas

Bring the dish to the table and let everyone take tacos straight from it.

Storage and Reheating