Crispy Baked Beef + Pepper Tacos

Oven-baked tacos that keep it simple while delivering big, bold flavor with peppers and onions in every bite. Super clean recipe with no unnecessary ingredients—just simple flavors done right.

Recipe Details

Makes: About 10 Tacos (depends on how many tortillas you have and how much filling you like)

Prep Time: 10 Minutes

Cook Time: About 10 Minutes

Bake Time: About 15 Minutes -flipping halfway through

Total Time: About 30 Minutes

You can use store bought flour tortillas or use this from scratch recipe!

https://from-scratch-kitchen.com/2025/12/22/from-scratch-tortillas/: Crispy Baked Beef + Pepper Tacos

Ingredients

• 6–10 flour tortillas
• 1 yellow onion, diced
• 1–1.5 lb ground beef
• 1 jalapeño pepper, finely chopped (adjust to taste)
• 1 poblano pepper, diced
• 1–2 tbsp taco seasoning (store-bought or homemade)
• 1–2 cups Mexican shredded cheese
• Optional toppings: sour cream, avocado, cilantro, lime wedges

Method

1. Preheat your oven to 400°F (200°C).

• Lightly spray a baking sheet with cooking spray or line with parchment paper.

2. Cook the filling

1. Heat a large skillet over medium heat.
2. Add ground beef and cook until browned, breaking it up with a spoon.
3. Drain excess fat if needed.
4. Add diced onion, jalapeño, and poblano peppers. Sauté 3–4 minutes until slightly softened.
5. Stir in taco seasoning and a splash of water (if needed). Simmer 1–2 minutes. Remove from heat.

3. Prepare the tacos

1. Warm the tortillas slightly in the microwave or skillet to make them flexible.
2. Spoon the beef and pepper mixture evenly onto each tortilla.
3. Sprinkle shredded cheese on top.
4. Fold tortillas in half and place them on the prepared baking sheet.

4. Bake

• Bake for 10–12 minutes, flipping halfway through, until the tortillas are crispy and golden and the cheese is melted.

5. Serve

• Remove from the oven and let cool slightly.
• Top with optional sour cream, avocado slices, cilantro, and a squeeze of lime.

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Success Tips + Tricks

Lightly brush the outside of the tortillas with a little oil before baking.

Bake in a single layer without overlapping to ensure even crisping.

Storage Tips

Short-term (1–2 days)

• Let tacos cool completely after baking.
• Place in an airtight container in the fridge.
• To keep them from getting soggy, you can layer with parchment paper between tacos.

Longer-term (up to 2 months)

• Freeze individually: Wrap each folded taco tightly in foil or plastic wrap, then place in a freezer-safe bag.

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