Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Arrange the hard taco shells in a single layer on a large baking sheet. If your taco shells tend to fall over, you can use a muffin tin to help them stand upright.12 hard taco shells
- Heat the olive oil in a large skillet over medium-high heat. Add the finely diced yellow onion and cook until softened and translucent, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 small yellow onion, 2 cloves garlic
- Add the lean ground beef to the skillet. Break it up with a spoon and cook until it's evenly browned. Drain off any excess grease.1 pound lean ground beef
- Return the skillet to medium heat. Sprinkle the taco seasoning over the ground beef and stir to combine.1 packet taco seasoning, 1 pound lean ground beef
- Pour in the 2/3 cup of water. Stir well, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce has slightly thickened and coats the ground beef.2/3 cup water, 1 pound lean ground beef
- Remove the baking sheet with taco shells from the oven (they don't need to be fully baked yet, just warmed). Spoon the seasoned ground beef mixture evenly into each taco shell, filling them generously.12 hard taco shells, 1 pound lean ground beef
- Sprinkle the shredded Mexican blend cheese over the top of the ground beef in each taco shell.1 cup shredded Mexican blend cheese, 1 pound lean ground beef
- Place the baking sheet back into the preheated oven. Bake for 8-10 minutes, or until the taco shells are golden brown and crispy, and the cheese is melted and bubbly. Keep a close eye on them to prevent burning, as shell crispiness can vary.1 cup shredded Mexican blend cheese, 12 hard taco shells
- Carefully remove the baking sheet from the oven. Let the Crispy Baked Ground Beef Tacos cool for a minute or two before serving. Serve immediately with your favorite toppings like shredded lettuce, diced tomatoes, sour cream, salsa, and fresh cilantro.Shredded lettuce, Diced tomatoes, Sour cream, Salsa, Chopped cilantro
Notes
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Best to store shells and filling separately to prevent sogginess. Reheat in the oven at 350°F for best crispiness.
