Ingredients:
- 1 pound ground beef
- 1 cup refried beans
- 1 cup shredded Cheddar cheese (I use a non-dairy version)
- 4 ounces diced green chiles
- 1/4 cup finely chopped onion
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 10 corn tortillas
- topping ideas: cilantro, sour cream, salsa, guacamole, or hot sauce!
Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with aluminum foil or parchment paper for easier cleanup. Lightly drizzle and spread 1 tablespoon of olive oil evenly over the lining.
Prepare the Beef Filling: In a medium bowl, combine the ground beef, finely chopped onion, undrained diced green chiles, chili powder, cumin, garlic powder, and salt. Use your hands or a spoon to mix the ingredients thoroughly until everything is well incorporated.
Soften the Tortillas: Wrap the tortillas in a slightly damp paper towel. Place them on a microwave-safe plate and microwave for about 30 seconds, or just until they become soft and pliable. This will prevent them from cracking when you fold them.
Assemble the Tacos:
Take one softened tortilla and lay it flat on your work surface.
Spread approximately 3 tablespoons of the beef mixture in a thin, even layer over one half of the tortilla, ensuring it reaches close to the edges.
On the other half of the tortilla, spread about 1 tablespoon of refried beans (if using).
Sprinkle approximately 2 tablespoons of shredded cheese evenly over both the beef and bean filling.
Carefully fold the tortilla in half to create a taco shape.
Place the assembled taco onto the prepared baking sheet.
Repeat this process with the remaining tortillas, beef mixture, beans (if using), and cheese, arranging the tacos in a single layer on the baking sheet.
Bake the Tacos: Once all the tacos are assembled, lightly brush the tops of the tacos with the remaining olive oil.
Cook Until Crispy: Place the baking sheet in the preheated oven and bake for 30 to 35 minutes, flipping the tacos halfway through the cooking time (around 15-17 minutes). The tacos are ready when they are lightly browned, toasted, and the edges are crisp.
Serve: Carefully remove the baking sheet from the oven. Serve the crispy baked tacos immediately with your favorite toppings, such as shredded lettuce, diced tomatoes, salsa, sour cream, and guacamole.
Tips and Variations:
- Tortillas: If I don’t have soft corn tortillas on hand, I’ll just use the crispy version. Siete makes a good one!
- Spice Level: Adjust the amount of chili powder or add a pinch of cayenne pepper for a spicier filling.
- Protein Options: You can substitute ground beef with ground turkey, ground chicken, or even shredded chicken or pork.
- Vegetarian Option: For a vegetarian version, use crumbled firm tofu or cooked lentils seasoned with the same spices.
- Cheese Variety: Feel free to experiment with different types of cheese, such as pepper jack for a little heat.
- Make Ahead: You can assemble the tacos ahead of time and store them in the refrigerator for a few hours before baking. Add a couple of extra minutes to the baking time if they are cold.
- Serving Suggestions: Consider serving the tacos with a side of rice and a simple salad for a complete meal.