Name: Crispy Baked Ground Beef Tacos with Chipotle Ranch Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: ½ cup sour cream (or plain Greek yogurt); ⅓ cup mayonnaise; ¼ cup buttermilk; 2 chipotle peppers in adobo sauce; 1 teaspoon garlic paste; 2 teaspoons Sazon seasoning; 2 teaspoons dried parsley; Kosher salt & fresh ground black pepper to taste; 1 tablespoon olive oil; 1 lb ground beef (93% lean recommended); ½ medium yellow onion, diced; 3 tablespoons taco seasoning; ⅓ cup beef broth (or water as substitute); 8 yellow corn tortillas; 2 cups shredded cheese of choice (Mexican blend or Oaxaca recommended); Avocado oil or olive oil spray for tortillas; Shredded iceberg lettuce; Pico de gallo; Lime wedges/cheeks for squeezing; Sour cream; Guacamole

Ingredients

½ cup sour cream (or plain Greek yogurt)

⅓ cup mayonnaise

¼ cup buttermilk

2 chipotle peppers in adobo sauce

1 teaspoon garlic paste

2 teaspoons Sazon seasoning

2 teaspoons dried parsley

Kosher salt & fresh ground black pepper, to taste

1 tablespoon olive oil

1 lb ground beef (93% lean recommended)

½ medium yellow onion, diced

3 tablespoons taco seasoning

⅓ cup beef broth (or water as substitute)

8 yellow corn tortillas

2 cups shredded cheese of choice (Mexican blend or Oaxaca recommended)

Optional for serving: shredded iceberg lettuce, pico de gallo, lime wedges, sour cream, and/or guacamole

Instructions

Step 1: Prepare the chipotle ranch by combining sour cream, mayonnaise, buttermilk, chipotle peppers, garlic paste, Sazon seasoning, dried parsley, and salt and pepper to taste in a high-speed blender or food processor. Blend until smooth and well combined. Transfer to an airtight container and refrigerate while you prepare the tacos.

Step 2: Preheat your oven to 425°F. Lightly grease a large baking sheet with avocado or olive oil and set aside.

Step 3: In a large skillet over medium heat, warm the olive oil. Add the ground beef and break it apart with a wooden spoon. Cook until browned.

Step 4: Add the diced onion to the beef and cook for about 3-4 minutes, until the onion is translucent and tender.

Step 5: Stir in the taco seasoning, then pour in the beef broth. Turn off the heat and stir to combine. Let the mixture sit in the residual heat until most of the liquid is absorbed, ensuring the beef stays moist.

Step 6: Arrange the tortillas on the greased baking sheet and lightly spray or brush each one with oil. Evenly distribute the beef mixture onto half of each tortilla, then sprinkle cheese on top. Do not fold the tortillas yet.

Step 7: Bake the open-faced tacos for 5-6 minutes at 425°F until the cheese begins to melt.

Step 8: Remove the baking sheet from the oven. Carefully fold each tortilla over the filling and gently press with a spatula to seal.

Step 9: Return the folded tacos to the oven and bake for another 8-10 minutes, until the tortillas are crispy and golden brown.

Step 10: Serve the crispy baked tacos immediately with your favorite toppings and the chilled chipotle ranch for dipping or drizzling. Enjoy!

Tips & Variations

For a lighter sauce, use plain Greek yogurt instead of sour cream for the chipotle ranch.

Substitute corn tortillas with flour tortillas if preferred, but the crispiness may vary.

Add diced jalapeños or hot sauce to the beef mixture for extra heat.

Try topping with fresh cilantro or avocado slices for added freshness.

FAQs

Can I make the chipotle ranch ahead of time?

Yes, the chipotle ranch can be made up to 3 days in advance and stored in an airtight container in the refrigerator. This allows the flavors to meld nicely.

What can I use if I don’t have chipotle peppers in adobo?

If you don’t have chipotle peppers, you can substitute with smoked paprika and a small amount of cayenne pepper to mimic the smoky heat, though the flavor will be less intense.