Crispy Baked Ground Beef Tacos with Chipotle Ranch Recipe
These Crispy Baked Ground Beef Tacos with Chipotle Ranch offer a flavorful and easy-to-make Mexican-inspired meal. Ground beef is seasoned with taco spices and cooked to juicy perfection, then baked in corn tortillas with melted cheese until crispy and golden. Served with a smoky, creamy chipotle ranch sauce and optional fresh toppings, these tacos strike the perfect balance of zest, texture, and comfort.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 tacos 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
For the Chipotle Ranch
- 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
For the Taco Filling
- 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)
For Assembly
- 8 yellow corn tortillas
- 2 cups shredded cheese of choice (Mexican blend or Oaxaca recommended)
- Avocado oil or olive oil spray for tortillas
Optional Toppings
- Shredded iceberg lettuce
- Pico de gallo
- Lime wedges/cheeks for squeezing
- Sour cream
- Guacamole
Instructions
- Prepare the chipotle ranch: Combine sour cream, mayonnaise, buttermilk, chipotle peppers, garlic paste, Sazon seasoning, dried parsley, kosher salt, and black pepper in a high-speed blender or food processor. Blend until smooth and creamy. Transfer to an airtight container and refrigerate until ready to serve.
- Preheat oven and prep baking sheet: Preheat your oven to 425°F (220°C). Lightly spray a large baking sheet with avocado or olive oil and set aside.
- Cook the taco filling: Heat olive oil in a large skillet over medium heat. Add ground beef and break it apart with a wooden spoon, cooking until browned and no longer pink. Add diced yellow onion and cook 3-4 minutes until translucent and tender. Stir in taco seasoning thoroughly. Pour in beef broth and stir, then remove skillet from heat and allow the mixture to absorb liquid, becoming moist but not wet.
- Assemble tacos on baking sheet: Lay the corn tortillas flat on the greased baking sheet. Lightly spray each tortilla with avocado or olive oil. Evenly distribute the taco filling across one half of each tortilla, then sprinkle shredded cheese on top. Do not fold the tortillas yet.
- Bake tacos initially: Place the baking sheet in the preheated oven and bake for 5-6 minutes to warm the tortillas and start melting the cheese.
- Fold and finish baking: Remove from oven. Carefully fold the empty half of each tortilla over the taco filling creating a taco shape. Gently press tacos with a spatula to seal. Return tacos to oven and bake for an additional 8-10 minutes until the tortillas are crispy and golden brown.
- Serve and enjoy: Remove the crispy baked ground beef tacos from the oven and serve immediately with the chipotle ranch sauce for dipping or drizzling. Add desired optional toppings like shredded lettuce, pico de gallo, lime wedges, sour cream, or guacamole for extra freshness and flavor.
Notes
- You can substitute plain Greek yogurt for sour cream in the chipotle ranch to reduce fat content.
- If you do not have chipotle peppers in adobo, use chipotle powder with a little extra buttermilk for the ranch.
- Use corn tortillas for a traditional taco flavor; flour tortillas can be substituted but may bake slightly differently.
- Be careful not to overfill the tacos to avoid breaking during folding.
- Leftover chipotle ranch keeps well in the fridge for up to 5 days.
- This recipe is easily doubled or halved depending on serving size.
Keywords: baked ground beef tacos, crispy tacos, chipotle ranch, easy Mexican tacos, baked tacos recipe
