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    Home » Recipes » Beef » Oven Baked Tacos

    Oven Baked Tacos

    Published: Sep 6, 2018 · Modified: Apr 25, 2023 by Tonia Larson

    This post may contain affiliate links. Please read my disclosure policy.

    ↓ JUMP TO RECIPE ↓ JUMP TO VIDEO

    Oven Baked Tacos are the perfect family dinner for busy weeknights. All of the tacos are baked at once in a 9×13 pan!

    This is a sponsored conversation written by me on behalf of Ortega. The opinions and text are all mine.

    oven baked tacos from top

    Summer has been fabulous but it’s time for the kids to go back to school. It’s always hard for a vacation to end but it will be good to get back on a routine.

    It is really helpful when I plan our weekly meals ahead of time so that when I go grocery shopping I know exactly what I need. Then, when dinner time rolls around I know what to make.

    This Baked Tacos Recipe is the perfect 30-minute Mexican meal for a busy school night.

     

    ortega products

    I received this fun package filled with so many great Ortega products that will make “taco night” surprisingly simple! Plus, these Ortega items will work for other Mexican meals as well as for parties.

    Can you spot some of the new Ortega products in there? I can’t wait to make our own taco bowls, just like the ones you get from restaurants, using the Ortega Bakeable Tortilla Bowl Kit!

    How To Make Oven Baked Tacos

    taco meat for oven baked tacos

    Step One: Make the Taco Meat

    Brown the ground beef and drain the fat.

    Add water, Ortega Original Taco Seasoning, Ortega Homestyle Mild Salsa, and cooked rice.

    Heat until thickened, stirring often.

    shredded lettuc

    Step Two: Prep the Lettuce

    Rinse and drain a head of romaine lettuce.

    Cut it into thin strips.

    Or to save time you can buy already shredded lettuce in a bag.

    spinach tacos

    Step Three: Taco Shells

    Line the Ortega Good Grains Yellow Corn & Spinach Taco Shells up in a 9×13 pan.

     refried beans in taco shell

    Step Four: Refried Beans Layer

    Spread Ortega Refried Beans in the bottom of each taco shell.

    oven baked tacos in pan

    Step Five: Cheese Layer

    Sprinkle shredded Mexican cheese over the refried beans.

    taco meat in shells

    Step Six: Taco Meat Layer

    Top with a couple of tablespoons of the taco meat and rice mixture.

    Step Seven: Bake the Tacos

    Bake the tacos at 400° for 7-10 minutes.

    oven baked tacos in pan

    Step Eight: Toppings for Oven Baked Tacos

    Remove from oven and sprinkle with additional shredded Mexican cheese.

    Top with shredded lettuce and Ortega Homestyle Mild Salsa.

    taco sauce on top

    Step Nine: Taco Sauce

    Drizzle with Ortega Flavor Craver Taco Ranch Sauce before serving.

    We are so excited that America’s #1 Taco Sauce is now available in a bold, creamy ranch flavor! It is perfect not only for these oven baked tacos, but also for taco salads, dips, burgers, and more!

    view inside taco

    Oven Baked Tacos Recipe FAQS

    1. Can chicken be used instead of ground beef?

    Yes, that would be delicious. Put one pound of cooked, shredded or diced chicken in a large skillet over medium heat. Add the water, Ortega Original Taco Seasoning, Ortega Homestyle Mild Salsa, and cooked rice. Cook until thickened.

    2. Do I have to use Ortega Good Grains Yellow Corn & Spinach Taco Shells? Ortega has a full line of taco shells available in Yellow Corn, White Corn, Whole Grain Corn, and the new Good Grains varieties that include the Ortega Good Grains Yellow Corn & Spinach Taco Shells I used as well as Blue Corn Taco Shells and Ortega Good Grains Yellow Corn & Red Bell Pepper Taco Shells. Any of the Ortega Taco Shells would work in this recipe.

    3. What other toppings would go well with these oven baked tacos? Try black beans, cilantro, diced tomatoes, diced onions, black olives, chopped cilantro, and corn.

    4. Will this recipe work without the rice added to the taco meat? Yes, you can leave the rice out of the recipe if you prefer. I add it because my kids always request that I do and it helps stretch the taco meat a bit further.

    5. How can I make the taco meat without the salsa? If you want plain taco meat, only add the taco seasoning and 3/4 cup of water. Or if you want a tomato taco meat without the chunks, add the taco seasoning, 1/2 cup of tomato sauce, and 1/4 cup of water.

    oven baked taco with beef in pan

    These oven baked tacos were so easy to make and are bursting with flavor. Customize the tacos with your favorite toppings and call it a 30-minute Mexican dinner success!

    oven baked tacos recipe

    Oven Baked Tacos

    Oven Baked Tacos are the perfect family dinner for busy weeknights. All of the tacos are baked at once in a 9x13 pan!
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    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 5
    Prevent your screen from going dark

    Equipment

    T-Fal Fry Pan
    Stir Fry Spatula
    Glass Dessert Bowls
    Glass Baking Dish

    Ingredients

    • 1 lb ground beef
    • 1/4 cup water
    • 1 packet Ortega Original Taco Seasoning
    • 1/2 cup Ortega Homestyle Mild Salsa
    • 1/2 cup cooked rice
    • 10 Ortega Good Grains Yellow Corn & Spinach Taco Shells (one package)
    • 10 tablespoon Ortega Refried Beans
    • 1 1/4 cups shredded Mexican cheese
    • 5 tablespoon Ortega Homestyle Mild Salsa
    • 10 teaspoon Ortega Flavor Craver Taco Ranch Sauce

    Instructions

    • Brown the ground beef and drain the fat. Add water, taco seasoning mix, salsa, and cooked rice. Heat until thickened, stirring often.
    • Rinse and drain a head of romaine lettuce. Cut it into thin strips.
    • Line the taco shells up in a 9×13 pan. Spread one tablespoon of refried beans in the bottom of each taco shell. Sprinkle one tablespoon of shredded Mexican cheese over the refried beans. Top with two tablespoons of the taco meat and rice mixture.
    • Bake the tacos at 400˚F for 7-10 minutes.
    • Remove from oven and sprinkle with an additional tablespoon of shredded Mexican cheese. Top with shredded lettuce, salsa, and taco sauce.

    Video

    Nutrition

    Serving: 1grams | Calories: 540kcal | Carbohydrates: 32g | Protein: 26g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 91mg | Sodium: 1433mg | Fiber: 5g | Sugar: 4g
    Course: Dinner
    Cuisine: Mexican
    Author: Tonia Larson

    mini chicken taco pizzas closeup

    Love these Oven Baked Tacos? Try making Mini Chicken Taco Pizzas for your next party!

    This is a sponsored conversation written by me on behalf of Ortega. The opinions and text are all mine.

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    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 12+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

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    Comments

    1. Amber Kester says

      February 16, 2021 at 8:52 pm

      I can’t wait to try these! Doesn’t the bottom get soggy when you bake them?

      Reply
      • Tonia says

        February 18, 2021 at 12:14 pm

        The refried beans help to keep the moisture from the meat getting onto the bottom of the taco shell. I would suggest serving them right after baking.

        Reply

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    Tonia Larson and Brian LarsonHi, We are Brian and Tonia Larson! We hope you enjoy our family-friendly meals, easy side dishes, and tasty desserts!
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