The amount of times that we eat tacos each week is out of control, but we can’t be stopped. This week I decided to change up our heavy-rotation taco bowls for these unbelievably delicious and melty baked tacos – my life is forever changed.

This recipe is so simple and comes together in under 20 minutes. You’ll pack your grain-free tortillas full of all the standard taco fillings – ground meat of your choice, sautéed peppers and onions, and the garnishes of your choice (I think that dairy-free sour cream, cilantro, and jalapeño put these over the top). The tortillas crisp up around the edges and stay soft in the center, which is an unbeatable combination.

QUICK & EASY MEALS

I think we can all agree that having a delicious dinner that is super quick and easy is all you can ask for at the end of the day. The key to a quick dinner is bringing the ingredient list back to basics, which in this case, we will! I find that all I really need are a few high-quality ingredients to make some of my most favorite meals. Some of my other quick & easy favorites include this Spicy Southwest Chicken Skillet, Mongolian Beef, and the ultra speedy Grilled Veggies & Sausage Bowl.

You can skip baking the tacos if you’re crunched for time, but the there is something magical that happens in the few minutes that these tacos are baking. The flavors all come together and get super melty and hot, which is a winning combo. I love making this recipe for a group of people because you can make lots of tacos and they’ll all come out steamy hot and delicious. This is also a great meal to prep for yourself early in the day or the week – prepare all the ingredients separately, and then when it’s time to eat you can assemble and pop them in the oven. We love that kind of convenience.

HOW DO YOU CRISP TORTILLA SHELLS?

The absolute best way to crisp up tortillas is over an open flame – you just can’t beat the crispy char of heating the tortilla right over your burner. But, you can also warm them slowly in a pan until they’re heated through, or until they reach your desired level of crispy.

In this recipe, we’ll warm the tortillas (or char slightly, if you’re like me) before we assemble to make them more pliable and durable. Then after we fill them, they’ll crisp up even more while they bake. The edges will get crispy but the middle will stay soft. If you prefer a hard taco shell, you can totally swap the tortillas out for a taco shell no problem.

ARE TACOS HEALTHY?

Tacos are a superior food group for so many reasons, but one reason that we can’t ignore is the ability to make them super healthy without compromising any of the flavor. Whether you prefer ground beef, or a leaner meat like chicken or turkey, these baked tacos are a high-protein meal and only get better with each garnish – all of which are veggies! Adding cilantro, lettuce, peppers, onions, even a squeeze of lime, all are great sources of necessary micro-nutrients and also fiber. So if you’re looking for a healthy dinner, know that tacos fit the bill.

INGREDIENTS YOU’LL NEED:

• Avocado Oil
• Grass-Fed Organic Ground Beef (or protein of your choice)
• Taco Seasoning (I used Siete Mild Taco Seasoning)
• Red Bell Pepper
• Onion
• Tortillas
• Cheese

Optional toppings:

• Avocado
• Sour Cream
• Pickled Onions
• Cilantro
• Jalapeño
• Lime

As always, you get to choose exactly how you want to assemble your tacos. But I guarantee you will love these baked tacos no matter how you top them!

HOW TO MAKE BAKED TACOS

Before getting started, get prepped by thinly slicing the peppers and onions and grate enough cheese for each taco. Then get started by heating a medium skillet over medium heat, and add about two tablespoons of avocado oil. Once hot, brown the grass-fed beef and season with the taco seasoning of your choice. In a separate skillet, sauté the peppers and onions until fragrant and slightly softened.

Heat your tortillas over an open flame, or in a pan on low heat. While the tortillas are heating, prep a sheet pan with parchment paper and heat the oven to 350 degrees F. Once the tortillas are warmed, lay them out on the sheet pan with space between each. Add taco meat, veggies, and cheese to each tortilla, then fold in half and press them flat. Bake for about 10 minutes, or until hot and slightly crispy.

Add the toppings of your choice, I love dairy-free sour cream, avocado, cilantro, more cheese and jalapeño.

RECIPE SUBSITUTIONS & QUESTIONS

This recipe is easily modifiable to your preferences! I use Siete grain-free tortillas, but you can use any tortillas or even hard taco shells. Fee free to swap out ground beef with ground turkey or chicken, or even a plant-based alternative. I love Kite Hill sour cream for topping, but you can use the sour cream of your preference or even greek yogurt.

What I used to make this recipe:

Click Here for the Reel I made of this recipe 🙂