OVEN BAKED TACOS
Make and share this Oven Baked Tacos recipe from Food.com.
Provided by 55tbird
Categories < 60 Mins
Time 45m
Yield 12 tacos, 12 serving(s)
Number Of Ingredients 11
Steps:
- Brown ground beef and drain.
- Add taco seasoning, refried beans and tomato sauce.
- Heat until blended.
- Preheat oven to 375 degrees.
- Spray a glass 9x13 pan with oil.
- Spoon taco filling into taco shells and stack them side by side in pan.
- When shells are filled, top each with shredded cheese.
- Bake for approximately 15 minutes, watching so they do not brown too much.
- Top with remaining ingredients, if desired.
Nutrition Facts : Calories 304.9, Fat 14.3, SaturatedFat 5.2, Cholesterol 51.4, Sodium 586.5, Carbohydrate 23.9, Fiber 3.7, Sugar 1.5, Protein 19.4
BAKED TACOS
Takes a little prep but these are very filling! I always make a double batch and freeze one for a busy night!
Provided by skssandy
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- brown beef in pan with onion, peppers, and kidney beans.
- Add taco seasoning and follow instructions to make taco filling.
- in a seperate bowl mix soup, sour cream and salsa together.
- spread 1/2 cup of soup mixture in a 13X9 baking dish.
- to make tacos spread a small amount of the soup mixture on tortilla, fill with meat mixture and top with cheese, roll and place seam side down baking dish top with remaining soup mixture and cheese.
- cover with foil.
- bake in 375 degree oven for 15-20 minutes.
- serve with additional salsa, sour cream, tomatos and shredded lettuce.
- *note*these freeze well.
Nutrition Facts : Calories 846.1, Fat 52.2, SaturatedFat 25.5, Cholesterol 166.3, Sodium 1866.9, Carbohydrate 50.3, Fiber 4.2, Sugar 12.2, Protein 44.4
BAKED TACOS
I love tacos. I love tacos. I love tacos. I love tacos. I love tacos. I love tacos. I love tacos. I love tacos. I love tacos. I love tacos. I love tacos. I love tacos. SERIOUSLY. I LOVE TACOS!!!!!! -Jami Geittmann, Taste of Home Senior Art Director
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 22
Steps:
- In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Add the next 11 ingredients to meat mixture. Simmer, uncovered, until liquid is almost completely reduced, stirring occasionally, 10-15 minutes. , Place taco shells open end up in a 13x9-in. baking dish; place a scoop of meat mixture into each shell; top with cheese. Bake at 400° until meat is hot and cheese is melted, 10-15 minutes. , In a small bowl, combine dressing ingredients; drizzle over tacos and serve with desired toppings.
Nutrition Facts : Calories 420 calories, Fat 26g fat (9g saturated fat), Cholesterol 69mg cholesterol, Sodium 1025mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 2g fiber), Protein 20g protein.
FISH TACOS
Provided by Anne Burrell
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Combine the cabbage, scallion, and jalapeno, if using, in a medium bowl.
- Cut the fish into strips. Combine the fish with the lime zest and juice, pimenton, garlic, oil and salt, to taste, in a medium bowl. This can be done a day ahead, covered and refrigerated.
- In a small bowl, combine the vinegar, honey and oil. Add to the cabbage mixture and toss until well dressed. Season with salt, to taste. If using within a couple of hours let it sit at room temperature, if making this ahead, refrigerate until ready to use.
- To cook and assemble:
- Preheat the oven to 350 degrees F. Wrap the tortillas in foil.
- Put the fish strips on a parchment-lined baking sheet. Put the fish and tortillas in the preheated oven for 8 to 10 minutes.
- While the fish is in the oven, taste the cabbage for seasoning and adjust, if needed.
- Remove the fish and tortillas from the oven. Put some fish in the center of a tortilla, top with a couple of avocado slices and finish with some of the cabbage slaw. Repeat with remaining ingredients and serve.
OVEN BAKED BEEF TACOS RECIPE
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- In a large skillet brown you hamburger along with the chopped onion and garlic. Cook until meat is brown, drain grease well.
- Add black beans, taco seasoning, and salsa. Mix well and let cook for a couple of minutes so that the flavors can meld and the mixture can thicken.
- In a large 9 x 13 inch baking dish, line up all the taco shells. Fill each one with a couple of scoops of the beef mixture and pack down into the shell. Repeat until all the shells are filled. Top each taco with shredded cheese.
- Bake for 8-10 minutes (or until all the cheese is melted).
- Serve with your favorite taco toppings (tomatoes, lettuce, olives, sour cream, guacamole, hot sauce, or whatever you like).
Nutrition Facts : Servingsize 1 serving, Calories 2740 kcal, Fat 46 g, SaturatedFat 22 g, Cholesterol 108 mg, Sodium 2433 mg, Carbohydrate 447 g, Sugar 14 g, Protein 120 mg
BAKED PUFFY FISH TACOS
I'm showing you how to make amazing, puffy tacos baked in the oven. These are very easy, and I think, the best way to make fish tacos, as you get crispiness in every bite.
Provided by Chef John
Categories Mexican Fish Tacos
Time 40m
Yield 4
Number Of Ingredients 22
Steps:
- Whisk sour cream, mayonnaise, chipotle powder, salt, hot sauce, and lime juice for sauce in a bowl until smooth. Taste and adjust as needed. Refrigerate until needed.
- Cut fish into eight 1 ½-inch pieces.
- Transfer fish to a bowl; add olive oil, salt, cumin, chipotle pepper, and chili powder. Toss with tongs, thoroughly but gently, until coated.
- Let fish marinate in the refrigerator for 15 minutes.
- Meanwhile, preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper.
- Toss cabbage, salt, lime juice, and dried oregano together in a bowl with your hands until coated.
- Place 2 tortillas on the prepared baking sheet and coat lightly on both sides with some olive oil. Place 3 ounces of sliced fish on each tortilla, on only one side so that you can fold the tacos after baking.
- Bake in the center of the preheated oven until fish flakes easily with a fork and tortillas are browned and puffy, 7 to 8 minutes.
- Fold tacos in the center of each tortilla to crease. Top with cabbage, followed by jalapenos, radishes, and sauce. Sprinkle with cilantro and serve with lime wedges to squeeze over. Repeat for remaining 2 tacos.
Nutrition Facts : Calories 370.8 calories, Carbohydrate 22.7 g, Cholesterol 41.3 mg, Fat 22.6 g, Fiber 2.8 g, Protein 20 g, SaturatedFat 5.1 g, Sodium 757.7 mg
BAKED BEEF TACOS
This taco recipe takes classic taco ingredients and gives them a fresh approach by baking the shells upright in refried beans and tomatoes. The bottom gets soft, and the top stays crisp and crunchy. -Patricia Stagich, Elizabeth, New Jersey
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and 1 can of undrained tomatoes; heat through., Meanwhile, in a bowl, mix beans, 1/2 cup cheese, cilantro, remaining can of undrained tomatoes and, if desired, pepper sauce. Spread onto bottom of a greased 13x9-in. baking dish., Stand taco shells upright over bean mixture. Fill each with 1 tablespoon cheese and about 1/3 cup beef mixture. Bake, covered, 15 minutes., Uncover; sprinkle with remaining cheese. Bake, uncovered, 5-7 minutes or until cheese is melted and shells are lightly browned. Sprinkle with green onions.
Nutrition Facts : Calories 277 calories, Fat 15g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 836mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 3g fiber), Protein 17g protein.
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