Oven Baked Beef Tacos Recipe

oven baked tacos

My cute little boy just turned 4 years old. He really is such a sweet boy, except for an occasional tantrum here and there.
A couple of weeks ago, we had tacos for dinner and he threw a crazy tantrum after biting into his hard-shell taco and having it break into a million pieces and then having all the filling fall out! It was ugly.
However, he loved the first few bites . . . and if my kids like a food, you better believe that we will be having it again and again.
So, I had to get smart and figure out a way to keep that filling inside the taco . . .

I had seen Oven Baked Tacos floating around the internet and decided to take my own spin on them. I had heard that baking the tacos softens the shell just a little bit and helps solidify the filling, so I put it to the test and it passed with flying colors! The filling stayed in place, the shells didn’t break into a million pieces, and we were able to eat dinner without one single tear . . . which makes these Oven Baked Tacos a perfect 10 in my book! :)

Oven Baked Beef Tacos
1 lb lean ground beef
1 (15 oz) can black beans, drained and rinsed
1 medium onion, diced
1 (1 oz) packet taco seasoning (or 2-3 tablespoons of Homemade Taco Seasoning)
2 cloves garlic, minced
1 cup chunky salsa
12 hard taco shells
1 1/2 cups shredded cheddar cheese

Preheat oven to 400 degrees.
In a large skillet, heat oil and add onion and garlic – saute for about 5 minutes until soft.  Add beef and taco seasoning, cooking until meat is browned. Add beans and salsa.  Mix well and let cook for a couple of minutes so that the flavors can meld and the mixture can thicken.
In a large 9×13″ baking pan, line up all the taco shells. Fill each one with a couple of scoops of the beef mixture and pack down into the shell. Repeat until all the shells are filled. Top each taco with shredded cheese.
Bake for 8-10 minutes (or until all the cheese is melted).
Serve with your favorite taco toppings (tomatoes, lettuce, olives, sour cream, guacamole, pico de gallo , hot sauce, or whatever you like!).

Makes 4-6 servings (depending on how many tacos each person wants!).

Here are some yummy side dish ideas for these tacos:
Easy Mexican Style Rice
Slow Cooker Refried Beans (so easy!)
Mexican Horchata
Black Bean and Corn Salsa
Nacho Roasted Potatoes

Camille Sig

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  1. Sandy says

    We have made these for years. We put a layer of cheese in the bottom of the shells and heat to melt the cheese. This helps to keep the meat mixture from soaking through the shell and the shells falling apart. Such an easy way to serve tacos.

  2. Gloria Kersh says

    These look delicious and I’m gonna have to try them. My 6 yr old granddaughter likes tacos (and she is the pickiest eater I know) but she doesn’t like that they break and fall apart. Thanks for this great idea.

  3. Karen says

    These look great!!! Oven baked tacos are so versatile, you can do so many things with them. I really like the idea of adding the black beans. Now if I can only convince my daughter to eat them :)…she has a pickier palate!!

  4. Michelle says

    This is just a fancier version of the other baked tacos floating around the internet. Those are just the meat, refried beans and salsa mixed together, stuffed and topped with cheese. My kids love them! They aren’t bad with soft taco shells either!!

  5. Sarah says

    We made these last night with ground turkey (and about 3.5 – 4 tablespoons of homemade taco seasoning) and they were delicious!! I couldn’t believe how much flavor they had and it was so easy – we will definitely make these again and again. Thanks for sharing!

  6. Allison says

    The verdict is in–they love them! :) My boys inhaled them and there is not a crumb left. My 7-year old said after the first, I think that these are as good as Taco Bells. Then after the second, these are better AND they don’t break! :) Hooray! From a hard taco loving mom (daddy prefers soft) thank you…since they always complained when I fixed hard tacos because they always break! YUM! These were delicious AND worth using my oven on a hot summer day (well, I do have AC so I guess that I cheated!) But…delicious!!!

  7. Bob says

    About to serve this to a house with 3 Bachelors! Primo! I have 1.2 lbs of ground beef and 10 taco shells. All will be eaten! Your photo is awesome! I have only one sister and then my mother was done. That’s just the way it is.

  8. Sarah says

    I just wanted ti say we love this idea and recipe! We’ve had several times over the past few months and even for company. Everyone loves it. One tip that I’ve used recently is lining the pan with tinfoil and using the tin foil to prop up the tacos in between each taco – they sometimes tended to fall and make a mess. This makes clean-up even easier and the tacos stand up perfectly! Just wanted to share! :)

  9. Lori in NC says

    These are always a hit at our house. There are only three of us, so we eat half a batch at a time. The filling freezes wonderfully, pressed flat in a ziploc bag, and it makes for an even easier dinner the second night!

  10. Heather says

    I was wondering if these can be assembled and then frozen (before or after baking) and reheated later? I’d love to hear if anyone has tried it how their results turned out!!
    Thank you!

  11. Intisar says

    Made these last night, used ground chicken. Hubby and I really enjoyed them, they were a little to spicy for the kids. Used the homemade taco seasoning. I’ll not use as much pepper/red pepper flakes next time.

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