Crispy Ground Beef Tacos (Print Version)

# Ingredients:

→ For the Taco Filling

01 - 1 pound lean ground beef (90% lean)
02 - 1 packet taco seasoning (about 2 tablespoons)
03 - 3/4 cup red enchilada sauce

→ For Assembly

04 - 10 corn tortillas
05 - 2 1/2 cups Oaxaca cheese, shredded (or Mexican cheese blend or Monterey Jack)
06 - 1 tablespoon olive oil, for brushing

→ Optional Toppings and Sides

07 - Salsa (for dipping)
08 - Queso dip (for dipping)
09 - Guacamole (for dipping)
10 - Sour cream
11 - Shredded lettuce
12 - Diced tomatoes
13 - Sliced jalapeños

# Instructions:

01 - Set your oven to 450°F (230°C) and allow it to fully preheat. This high temperature is key to achieving the perfect crispy exterior on your tacos while maintaining a melty interior.
02 - Heat a large skillet over medium-high heat. Add the ground beef to the hot skillet and cook, breaking it up with a wooden spoon or spatula as it browns. Continue cooking until the beef is fully browned and no pink remains, about 5-7 minutes. If using beef with a higher fat content, you may want to drain excess grease before continuing.
03 - Once the beef is browned, sprinkle the taco seasoning evenly over the meat and stir to combine. Pour in the red enchilada sauce and mix well. Bring the mixture to a simmer, then reduce the heat to low and cook for an additional 2-3 minutes to allow the flavors to meld together. Remove the skillet from the heat and set aside.
04 - Stack the corn tortillas and wrap them in a clean, damp paper towel. Place them in the microwave and heat for 30-60 seconds until they are warm and pliable. This step is crucial for preventing the tortillas from cracking when you fold them. Work with one tortilla at a time, keeping the rest wrapped to stay warm and flexible.
05 - Choose a nonstick or ceramic baking sheet for best results. Avoid using aluminum foil as the tortillas may stick to it, making it difficult to remove the tacos after baking. If you don't have a nonstick baking sheet, lightly coat a regular baking sheet with cooking spray.
06 - Take one warmed tortilla and brush one side lightly with olive oil. Place the tortilla on the baking sheet with the oiled side down. On one half of the tortilla, sprinkle about 2 tablespoons of the shredded cheese. Top the cheese with approximately 1/4 cup of the seasoned beef mixture. Add another 2 tablespoons of cheese on top of the beef. The cheese on both the bottom and top will melt and help hold the taco together.
07 - Carefully fold the empty half of the tortilla over the filling to create a half-moon shape. Gently press down to help it stay closed. If the tortilla cracks or doesn't stay folded, you can secure it with a toothpick. Just remember to remove the toothpicks before serving. Repeat this process with the remaining tortillas, arranging the assembled tacos in a single layer on your baking sheet with a small space between each one.
08 - Place the baking sheet with the assembled tacos in the preheated oven. Bake for 16 minutes, or until the tortillas turn golden brown and crispy around the edges, and the cheese inside is completely melted. Keep an eye on them during the last few minutes to prevent over-browning.
09 - Once baked, remove the tacos from the oven and let them cool on the baking sheet for about 3 minutes. This brief cooling period allows the cheese to set slightly, making the tacos easier to handle and less likely to fall apart when picked up. It also prevents burning your mouth on the very hot filling.
10 - Transfer the crispy tacos to a serving plate and serve with small bowls of salsa, queso dip, guacamole, and/or sour cream for dipping. These tacos are best enjoyed immediately while still warm and crispy, but they're also delicious at room temperature for a party spread.

# Notes:

01 - For extra flavor, add diced onions and bell peppers when browning the ground beef.
02 - These tacos can be made with ground turkey, chicken, or a plant-based meat substitute for different dietary preferences.
03 - The key to crispy tacos is ensuring your oven is fully preheated to 450°F before baking and using the right baking surface.

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