Baked Creamy Tacos (Ground Beef)
Crispy taco shells are stuffed with seasoned ground beef made creamy with a bit of cream cheese and topped with tomatoes, onions, jalapeños, shredded cheddar and baked until hot and delicious!
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Servings: 6 people
Ingredients
- 2 pounds lean ground beef
- 2 (1 ounce) packets taco seasoning
- 1 ½ cups salsa
- 8 ounces cream cheese, cut into cubes
- 20 stand and stuff crispy taco shells
- 2 cups diced grape tomatoes
- ⅓ cup diced red onion
- 1 large diced jalapeno, deveined & deseeded (optional)
- 4 cups shredded cheddar cheese
- chopped cilantro or shredded lettuce
Instructions
- Preheat oven to 350℉.
- In a large skillet, brown ground beef until no pink is left. Turn down heat to low and stir in taco seasoning until all of the meat is coated. Mix in salsa. Add cream cheese cubes. Fold until melted and thoroughly combined. Remove from heat.
- Line taco shells standing up in (2) 9x13 casserole dishes. Sprinkle a little shredded cheese into the bottom of each shell (this helps the shells stay crispy while the meat bakes in them). Fill each shell ½-1/3 of the way full with creamy taco meat.
- Top equally with diced tomatoes, red onion, jalapeno and remaining cheddar cheese. Bake in preheated oven until cheese is melted. Remove from oven and top with cilantro and or shredded lettuce. Serve immediately with sour cream.
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Notes
Tips for Making The Best Baked Tacos:
- Grate your own cheese.
- Line your 9x13 pan with a baking rack. This keeps your taco shells from sitting on the bottom of the pan where liquid may from the taco may run off and gather. It also allows the hot air underneath the shells to crisp them.
- Don't skip adding a little cheese to the taco shells first. The cheese creates a barrier between the shell and taco meat.
- Serve your tacos hot from the oven! Your tacos will soften the longer they sit.