Cheesy Oven Baked Tacos

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This is literally the easiest way to make and serve tacos!  I can’t believe I haven’t been doing this all my life!

Simply stand the tacos up in a pan, fill with cheese & meat and bake!  Once they come out of the oven, I put the toppings on all of them at once; so fast and easy!  The best thing about these tacos is the shells don’t snap and break open which means your taco doesn’t end up a broken mess!

Pin Cheesy Oven Baked Tacos


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Be sure to put a thin layer of cheese under the meat and to assemble right before baking to avoid the shells getting soft.  Mine always turn out perfectly!

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5 from 1 vote
Review Recipe


Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 6 servings
Author Holly
Course Dinner
Cuisine Mexican
This is literally the easiest way to make and serve tacos! I can’t believe I haven’t been doing this all my life!


  • 1 pound ground lean beef
  • 1 package taco seasoning
  • 1 onion
  • 1 can of Rotel tomatoes
  • 12-14 taco shells
  • 2 1/2 cups cheddar or jack cheese divided
  • Lettuce
  • Tomatoes
  • Sour Cream
  • Salsa

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  1. Preheat oven to 400 degrees.
  2. Cook ground beef and onion until no pink remains. Drain fat. Add in taco seasoning, undrained tomatoes and 1/4 cup water. Cook until no liquid remains (about 5 minutes).
  3. Place your taco shells in a 9×13 pan. Use small balls of foil between every second shell to help them stand up.
  4. Divide 1 1/2 cups of cheese between the shells. Top with meat mixture divided between shells and finally top with remaining cheese.
  5. Bake 15-18 minutes or until cheese melts. Top with desired toppings and serve immediately.
Nutrition Information
Calories: 414, Fat: 24g, Saturated Fat: 13g, Cholesterol: 96mg, Sodium: 414mg, Potassium: 390mg, Carbohydrates: 17g, Fiber: 1g, Sugar: 1g, Protein: 29g, Vitamin A: 9.7%, Vitamin C: 1.6%, Calcium: 37.4%, Iron: 14.4%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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  1. These were sooooo yummy! This will be how I make tacos going forward. Thanks so much for this recipe. Do you think it would work with plain diced tomatoes from the can? I want To make a less spicy version for the kiddies. Thanks so much!!! 

    1. I havne’t tried it, but think it would work. You may need to leave a bit of the juice out. Let us know how it works for you Stacey!

  2. I added these to our New Years Eve appetizer buffet, I cut them in thirds and let everyone add their own desired toppings. They were a hit, I will absolutely make them again. I made some with the Nacho cheese shells and those were probably the favorites. Thanks for the recipe

  3. OMG is all I gotta say!! We are a taco crazy family and we are now a BAKED taco family!! These are the BEST tacos hands down!!!! I have passed this recipe on to many friends in the last week and you are getting RAVE REVIEWS!!!! Thank you thank you thank you!!

  4. Can you just buy corn tortillas from the store and use them in this recipe? Or do you have to buy the shells already hard and cooked?

  5. Was wondering….since I don’t like the hard shell tacos that are used here would soft shells work as well? These look great though and plan on trying! :)

    1. I haven’t tried it with soft shells but I think it would work! They may crisp up a little while baking. Please let us know how it works out for you if you do try it!

  6. This was awesome! Doubled with ground turkey and filled our 4 bottomleas pits! Husband just LOVED ‘am and that’s saying a lot. Thanks!