Cheesy Baked Tacos Recipe 

If you’re craving something cheesy, crispy, and downright satisfying, these Cheesy Baked Tacos are about to become your new favorite dinner. They’re made with seasoned meat, melty cheese, and a simple trick that gives you a golden, lacy cheese crust right on the tortilla. Whether you’re feeding the family or hosting taco Tuesday with friends, this easy recipe delivers big flavor with minimal fuss—especially when you serve it up with that zesty lime crema on the side.

Ingredients for Chees​y Baked Crispy Tacos:

Ingredients for Taco Meat

Ground Meat-  1 pound of ground meat.  

Use your favorite kind of meat.  Ground beef tacos are classic, but try something different to mix it up.  Ground turkey, ground chicken, or plant-based will work here as well.  I’ve also made it with shredded chicken or beef.  Try my shredded beef taco recipe for something new.  

Yellow Onion-  1/2 cup of onion, finely diced.  

I like to use a yellow onion, but a sweet onion, red onion, or white onion will also work.  

Fresh Garlic-  4 cloves of garlic, finely minced.  

I always prefer to use fresh garlic over the kind that comes in a jar.  

Tomato Paste-  2 tablespoons of tomato paste.  

Tomato paste brings a depth of flavor with just a small amount.

Taco Seasoning-  2 tablespoons of taco seasoning.  

Use my homemade recipe found here or your favorite store-bought brand. 

Water or chicken broth-  2/3 cup of water or chicken broth.  

I usually use water, but if I had some broth leftover from another recipe, I’ll use chicken or vegetable broth instead of water.   

Cheese-  1-2 cups of cheese, finely grated.  

I like to use sharp cheddar cheese, Monterey Jack, or a blend of cheeses.  You can also use the packaged shredded cheese.  There is usually a Mexican cheese blend that I like and use.  The measurement is not exact; use more or less depending on your preference.

Tortillas- 12 small tortillas.  

Corn tortillas or flour tortillas work it’s just a matter of preference.  I try and use small corn tortillas or “street taco” sized flour tortillas.  The bigger tortillas work, but they take up more room on the pan so you can’t make as many at the same time.  

Lime Crema-  This is a dipping sauce.  Optional, but I love it.  See below for ingredients and instructions.   

Ingredients for Lime Crema 

• Plain Greek Yogurt-  1 cup of plain Greek yogurt.  Whole, low-fat, or non-fat will work here.  Just be sure it’s plain Greek yogurt, not just plain yogurt.  
• Lime-  1 lime, zested and then juiced.  Zest is the bright green outer layer of a lime.  Use a microplane or box grater to remove only the green part.  Fresh lime juice is a must here.  Be sure to zest the lime first before juicing it.  It’s almost impossible to zest a lime after it’s been juiced.  
• Kosher Salt-  1 teaspoon of salt.

Favorite Taco Toppings

• Salsa or pico de Gallo 
• Sour cream
• Guacamole or  Avocado
• Shredded lettuce

How to Make Cheesy Baked Tacos – Step-by-Step

Step 1: Make the Taco Meat

1. Preheat oven to 450°F (232°C).
2. In a large skillet, heat a little olive oil over medium heat.
3. Add diced onion and cook for about 5 minutes until soft.
4. Stir in the minced garlic and cook for another 30 seconds until fragrant.
5. Add your ground meat and cook for about 5 minutes, breaking it up as it browns. It’s okay if it’s still a little pink.
6. Stir in tomato paste and cook for 2 minutes until it darkens slightly in color.
7. Add taco seasoning, stir well to coat the meat mixture.
8. Pour in 2/3 cup water or broth, bring to a boil, then reduce heat and simmer for 5 minutes until thickened.
9. Remove from heat and set aside.

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Step 2: Bake the Tacos

1. Line a baking sheet (no parchment paper or aluminum foil) and sprinkle 6 small piles of grated cheese, spaced out evenly.

2. Bake in a preheated oven for 1½ minutes, just until the cheese starts to melt.

3. Remove from the oven and press a small tortilla on top of each melted cheese pile.

4. Spoon about ¼ cup of the taco meat onto one half of each tortilla and sprinkle with more cheese on top.

5. Return the tray to the oven and bake for about 3 minutes, until the cheese underneath starts to crisp up and looks golden brown and lacy.

6. Remove from the oven and fold each tortilla in half with a spatula to form tacos.

7. Place the tray back in the oven and bake for 4 more minutes.

8. Flip the tacos and bake for another 2 minutes until crispy and golden on both sides.

9. Serve hot with lime crema and your favorite toppings!

These crispy baked tacos are seriously the best thing to come out of my oven lately. From the melty cheese to that golden, crispy cheese crust—it’s crispy perfection in every bite. They’re one of the easiest ways to get a fun, satisfying dinner on the table that the whole family will love.  Serve with black beans or refried beans and rice for a complete meal.  Got extras? Store the leftover meat in an airtight container and reheat for another cheesy baked taco night—just as good the next day!  

More Recipes to Try!

Bean & Cheese Burrito Packets

Homemade Guacamole

Slow Cooker Shredded Beef Tacos

Easy Black Bean & Rice Enchiladas