Crispy Baked Tacos
Baked tacos, black beans and rice, avocado crema
I’ve been into baking my tacos recently. It’s a fun twist on the traditional build-your-own taco at the table, which we do a lot in our house. One of the reasons I love these baked tacos is you can batch-cook them and then freeze them. And, you can make these tacos your own, using what you enjoy and have on hand in your home. Our normal rotation is chicken, beef, or bean.
I use the Siete Foods Almond Flour tortillas. I buy the 20-pack from Costco at a fraction of what you’ll pay in a grocery store for 8 of them. And, I grab a Costco Rotisserie Chicken or two for $4.99 (you can buy the already-picked chicken, but it’s $15) and use that in these tacos. Love beans? Use refried or black.
Crispy Baked Tacos
Ingredients
20 - 6” tortillas of your choice
3 C shredded chicken
1 block cream cheese, room temperature
1 lb ground beef
2 C shredded cheddar
Taco Seasoning- 4 tbsp, divided
Enchilada sauce, optional
Method
Pre-heat your oven to 400
Chicken Tacos
Lay out tortillas on a sheet pan, slightly overlapping
In a large bowl add chicken, cream cheese, and taco seasoning
Mix well until thoroughly combined
Place mixture on one side of each tortilla, fold over gently
Once all tacos have been folded, lightly spray with avocado oil
Pop into the oven for approximately 15 minutes
Ground Beef Tacos
Lay out tortillas on a sheet pan, slightly overlapping
Brown meat over medium-high heat
Once browned, add two tbsp taco seasoning & 2/3 C water, mix well
Cook until most of the water has evaporated
Add cooked meat to a large bowl. If you want to use enchilada sauce this is the time to do it! Start with 1/2 C then see how it feels, you may need more.
Lay out tortillas on a sheet pan, slightly overlapping
Add the beef mixture on one half of each tortilla, then top with cheese, fold over gently
Once all tacos have been folded, lightly spray with avocado oil
Pop into the oven for approximately 15 minutes
Bean Tacos
Lay out tortillas on a sheet pan, slightly overlapping
Add one can of refried beans to a medium bowl
Add 1/2 C enchilada sauce & two tbsp of taco seasoning
Mix well to combine
Add mixture to one side of the tortillas
Sprinkle with shredded cheddar, fold over gently
Once all tacos have been folded, lightly spray with avocado oil
Pop into the oven for approximately 15 minutes
I serve these tacos with avocado crema for dipping and rice on the side! You can choose between Mexican restaurant-style rice and black beans and rice for a little more protein.