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.
Summer has been fabulous, but it’s time for the kids to return to school. It’s always hard for a vacation to end, but it will be good to return to 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,d I know what to make. This Baked Tacos Recipe is the perfect 30-minute Mexican meal for a busy school night.
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
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.
Rinse and drain a head of romaine lettuce. Then ,cut it into thin strips. Or to save time you can buy already shredded lettuce in a bag.
Line the Ortega Good Grains Yellow Corn & Spinach Taco Shells up in a 9×13 pan.
Spread Ortega Refried Beans in the bottom of each taco shell.
Sprinkle shredded Mexican cheese over the refried beans.
Top with a couple of tablespoons of the taco meat and rice mixture. Bake the tacos at 400° for 7-10 minutes.
Remove from oven and sprinkle with additional shredded Mexican cheese. Top with shredded lettuce and Ortega Homestyle Mild Salsa.
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!
Recipe Tips
1. Ground Chicken: You can 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. Toppings: Try black beans, cilantro, diced tomatoes, diced onions, black olives, chopped cilantro, and corn.
3. Rice: 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.
4. Salsa: If you want plain taco meat, only add the taco seasoning and 3/4 cup of water. Or, if you want tomato based taco meat without the chunks, add the taco seasoning, 1/2 cup of tomato sauce, and 1/4 cup of water.
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!
Love Tacos? Try making Mini Chicken Taco Pizzas for your next party!
Oven Baked Tacos
Ingredients
- 1 lb ground beef
- ¼ cup water
- 1 packet Ortega Original Taco Seasoning
- ½ cup Ortega Homestyle Mild Salsa
- ½ cup cooked rice
- 10 Ortega Good Grains Yellow Corn & Spinach Taco Shells (one package)
- 10 tablespoon Ortega Refried Beans
- 1 ¼ 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
This is a sponsored conversation written by me on behalf of Ortega. The opinions and text are all mine.
Amber Kester says
I can’t wait to try these! Doesn’t the bottom get soggy when you bake them?
Tonia says
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.