Sheet Pan Crispy Tacos
Crunchy, cheesey and delicious Baked Tacos- super easy and perfect for Taco Tuesday!
Ingredients
- 1 lb ground beef
- 1 tbsp my Homemade taco Seasoning (link bellow) or any other low sodium taco seasoning
- 12 hard taco shells Always buy the 18 pack because there will always be a few broken tacos in the package.
- 1 -16 oz can of refried beans
- 1/3 cup can of red enchilada sauce
- 1 1/2 cups shredded cheddar cheese
Let's Make It
- Brown the meat in a pan- Once the meat is almost done add the seasoning and continue cooking. Drain the fat and then add in 1/3 cup of enchillada sauce. Cook for 2-3 more minutes.
- Take your taco shells out of the package and stand them up straight in two rows of six in a 9 x 13 baking dish.
- Preheat the oven to 400 degrees and warm up the refried beans- I usually just pop them in the microwave for about 90 seconds.
- Using a spatula, stuff the shells with the beans. This something you will have to eyeball- I usually just use enough to cover the bottom of the taco shell. If you have any leftover at the end, just stuff them some more. Use it all!
- Next add the ground beef. Again, you will have to eyeball this. Stuff them pretty full and use all of the meat.
- Fill the tacos up with cheese.
- Pop them in to the oven to bake for 12-15 minutes. The crispier, the better, but don't let them burn.
- Let them cool for at least 5 minutes. They need time to cool down or they will fall apart.
Notes
Try this recipe using my homemade taco seasoning!!