I love making these Oven-Baked Cheesy Tacos when I want something crunchy, cheesy, and comforting without standing over the stove. Baking them in the oven makes everything easy and hands-off, and I enjoy how the shells get perfectly crisp while the cheese melts into the filling.
Why You’ll Love This Recipe
I like this recipe because it’s simple, family-friendly, and great for weeknights. I enjoy how the oven does all the work and how every taco comes out evenly cooked. It’s also a fun way for me to switch up regular taco night with minimal effort.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 pound ground beef or ground chicken
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 packet taco seasoning
½ cup water
12 small corn or flour taco shells
1½ cups shredded cheddar cheese
1 cup shredded mozzarella or Monterey Jack cheese
Directions
I start by preheating the oven to 400°F (200°C). I heat olive oil in a skillet over medium heat, then cook the onion until soft. I add the garlic and cook for about 30 seconds.
Next, I add the ground meat and cook until browned, breaking it up as it cooks. I stir in the taco seasoning and water and let it simmer for a few minutes until the mixture thickens. I remove it from the heat.
I arrange the taco shells standing upright in a baking dish. I spoon the meat mixture evenly into each shell, then top generously with the shredded cheeses.
I bake the tacos for 12–15 minutes, until the cheese is fully melted and the shells are crispy. I let them cool slightly before serving.
Servings And Timing
This recipe makes about 12 tacos.
Prep time: 15 minutes
Cooking time: 20 minutes
Total time: about 35 minutes
Variations
I sometimes add black beans or corn to the filling for extra texture. When I want more heat, I mix in diced jalapeños or use spicy taco seasoning. I also enjoy swapping the cheese blend for pepper jack or a Mexican-style mix.
Storage/Reheating
I store leftover tacos in an airtight container in the refrigerator for up to 3 days. When reheating, I use the oven or air fryer so the shells stay crispy.
FAQs
Can I make these tacos ahead of time?
I prepare the filling ahead of time and assemble and bake the tacos just before serving.
Do corn or flour shells work better?
I use both, but I find corn shells get crispier in the oven.
Can I make these vegetarian?
I replace the meat with seasoned beans or lentils when I want a vegetarian version.
How do I keep the tacos from tipping over?
I pack them tightly in a baking dish so they support each other while baking.
Can I freeze the filling?
I freeze the cooked filling and thaw it before assembling the tacos.
Conclusion
I enjoy making Oven-Baked Cheesy Tacos because they’re easy, comforting, and always a crowd-pleaser. They’re a reliable go-to when I want a no-fuss meal that delivers big flavor and plenty of melted cheese.
