Baked Tacos (Easy Taco Bake)

Two rows of a dozen loaded yellow corn hard shell tacos, standing upright in a large baking dish.

5 stars (1 review)

This baked tacos recipe is perfect for a party! Load pans of crispy tacos with cheese, ground beef and toppings, and serve with your favorite Mexican side dishes for a meal that's sure to please.

Prep Time10

Cook Time20

Total Time30

Course: Main, Main Course

Cuisine: Mexican, Tex-Mex

Servings: - 16 tacos

Calories: 225kcal

Author: Sommer Collier

Ingredients

14-16 hard taco shells
1 pound ground beef
¾ cup diced onion
1 packet taco seasoning
14.5 ounce Rotel tomatoes and chiles
¼ cup Mexican hot sauce like Cholula
2 cups shredded Mexican cheese blend
2 cups pico de gallo

US Customary - Metric

Instructions

Preheat the oven to 400°F. Set out a 9 x 13-inch baking dish. Spray the dish with nonstick cooking spray. Stand as many hard taco shells up in the baking dish as will fit. (Some of my baking dishes will hold 14 and some will hold 16, based on the angle of the sides.)
Set a large sauté pan over medium heat. Add the ground beef to the pan. Use a wooden spoon to break the meat up into small pieces. Then add in the diced onion and taco seasoning packet. Stir and cook the meat and onions until the taco meat is fully cooked and broken into small pieces.
Then stir in the Rotel and hot sauce. Simmer and stir for another 2-3 minutes to tighten the sauce.
Sprinkle 2-3 teaspoons of shredded cheese in the bottom of each taco shell, about 1 cup total. Then spoon the meat evenly into the taco shells. Sprinkle the remaining cheese over the meat in each taco shell.
Bake the tacos for 8-10 minutes, until the cheese has melted and the taco shells are extra crunchy.
When ready to serve, sprinkle the top of each taco with 1- 2 tablespoons of pico de Gallo, or any other additional topping you desire. Serve warm.

Nutrition