CRISPY BAKED GROUND BEEF TACOS (GRAIN-FREE, DAIRY-FREE)

Crispy Baked Ground Beef Tacos - Olivia Adriance

5 from 5 votes

CRISPY BAKED GROUND BEEF TACOS (GRAIN-FREE, DAIRY-FREE)

A quick and easy dinner that serves a crowd, these Crispy Baked Ground Beef Tacos are a repeat offender for the Adriance household. And I know they’ll become a Taco Tuesday staple for your family too!

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: Mexican, Southwest

Keyword: Beef tacos, Crispy, Crispy beef tacos, Ground beef, Ground beef recipes, Tacos

Servings:

Author: Olivia Adriance

Ingredients

Tacos:

1 pound ground beef
1 small white onion, small diced
3 cloves garlic, minced
2 tablespoons taco seasoning (I used Siete taco seasoning)
3 tablespoons tomato paste
1 4-ounce can diced green chiles
1 teaspoon salt
1 can refried beans (I used Siete)
Grain-free tortillas (I used Siete cassava flour tortillas)
Avocado or olive oil spray

Garnishes:

Iceberg lettuce
Diced tomatoes
Cilantro
Jalapeño crema (see Notes below for recipe)

Instructions

Preheat the oven to 400°F.
Heat a large saute pan over medium heat.
Add the ground beef and diced onion to the pan, breaking up the beef into small pieces using a wooden spoon. Cook for 5 to 7 minutes until the beef is browned.
Drain off all but 1 to 2 tablespoons of accumulated juices. I do this by sopping it up with a dry paper towel.
Add the garlic, taco seasoning, and salt. Cook for another minute, stirring the seasonings into the meat.
Make a well in the center of the meat and add the tomato paste, stirring for a minute before incorporating it into the rest of the mixture.
Add the diced green chiles and stir to combine. Cook for 5 to 7 more minutes.
While the meat mixture finishes cooking, warm the refried beans in a separate pan so they are easily spreadable. Heat your tortillas so they are pliable, either in the microwave or on the stovetop.
When the meat finishes cooking, assemble the tacos on a parchment-lined sheet pan by adding a generous smear of refried beans and about ¼ cup of ground beef mixture to one-half of the tortilla. Fold the tortilla in half.
Repeat for the remainder of your tacos. Spray the tops of the tacos lightly with avocado or olive oil spray.
Place a sheet pan on top of the tacos and bake for 13 to 15 minutes. This ensures the tops stay closed while cooking.
Remove the sheet pan off the top of your tacos and set the oven to broil. Broil for 2 minutes so the tacos get nice and crispy, watching closely so they don’t char too much.
Remove from the oven and serve with toppings/dips of your choice. I used iceberg lettuce, cilantro, tomatoes, and homemade jalapeño crema. ENJOY!

Notes

Jalapeno Crema Recipe: To make the jalapeño crema, in a food processor, pulse together 2 jalapeños (seeds removed for less heat), 2 small avocados, juice of 1 lime, and 1 teaspoon of salt. Add about 1 tablespoon of water at a time to thin to the desired consistency. Put in a squeeze bottle or mason jar and enjoy with tacos and other Mexican-inspired meals.

I wouldn’t recommend baking the tacos until you’re ready to eat them. That said, you can make the beef taco mixture ahead of time and refrigerate it until ready to use. Then, just quickly warm up the refried beans, add the beef to the taco shells, and bake. For any leftover tacos, I’d recommend warming them back up in the oven or on a skillet to get them crispy again.

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