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Hearty Baked Chili Cheese Beef Tacos

A comforting and flavorful blend of chili and tacos in a single baked meal, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 lb 1 lb (450 g) lean ground beef 85% lean recommended for flavor
  • 1 small 1 small yellow onion, finely diced (about 1 cup)
  • 2 cloves 2 cloves garlic, minced
  • 1 can 1 can (15 oz / 425 g) diced tomatoes, drained slightly
  • 1 can 1 can (8 oz / 227 g) tomato sauce
  • 1 can 1 can (15 oz / 425 g) red kidney beans, drained and rinsed optional for heartiness
  • 2 tbsp 2 tbsp chili powder
  • 1 tsp 1 tsp ground cumin
  • 1/2 tsp 1/2 tsp smoked paprika
  • 1/2 tsp 1/2 tsp dried oregano
  • 1 tsp 1 tsp kosher salt, plus more to taste
  • 1/2 tsp 1/2 tsp freshly ground black pepper
For Assembling & Baking
  • 8–10 pieces 8–10 small flour tortillas (6-inch), warmed so they are pliable
  • 2 cups 2 cups shredded sharp cheddar cheese, divided
  • 1/4 cup 1/4 cup chopped fresh cilantro for garnish (optional)
  • 2 tbsp 2 tbsp vegetable oil for skillet
Toppings & Serving
  • Sour cream or Greek yogurt
  • Sliced green onions
  • Lime wedges
  • Pickled jalapeños or fresh diced avocado

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or lightly grease a shallow baking dish.
Cooking the Beef
  1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the diced onion and cook 3–4 minutes until translucent and slightly soft.
  2. Add the minced garlic and cook 30 seconds until fragrant.
  3. Add the ground beef, breaking it up with a spatula. Cook 6–8 minutes until no longer pink and starting to brown.
Building the Chili Flavor
  1. Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook 1 minute to bloom the spices.
  2. Add the diced tomatoes, tomato sauce, and beans (if using). Reduce heat to medium-low and simmer 8–10 minutes until slightly thickened. The mixture should be saucy but not watery. Adjust seasoning to taste.
Filling the Tortillas
  1. Spoon 2–3 tablespoons of the beef chili into the center of each warmed tortilla.
  2. Sprinkle about 2 tablespoons of shredded cheddar on top of the meat.
  3. Fold or roll the tortillas snugly and place seam-side down on the prepared baking sheet.
Baking
  1. Sprinkle the remaining shredded cheddar evenly over the assembled tacos.
  2. Bake in the preheated oven for 10–12 minutes until the cheese is melted and edges of the tortillas are turning golden and slightly crisp.
Serving
  1. Remove from oven and let rest 2 minutes.
  2. Garnish with chopped cilantro, sliced green onions, a dollop of sour cream, and a squeeze of lime.
  3. Serve immediately while cheese is warm and gooey.

Notes

Use fresh spices for best flavor. For gluten-free, substitute corn tortillas that are flexible or gluten-free flour tortillas. Canned beans add texture and fiber; omit for classic beef-only tacos. Consider a sweet contrast like baked fruits for dessert.