Crunchy Baked Beef Tacos
Servings: 4
Ingredients
- 4 tablespoons avocado oil, divided, plus more as needed
- 1 pound ground beef
- 1/4 cup finely diced white onion
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 (4-ounce) can diced green chiles
- 1 tablespoon tomato paste
- 8 tortillas
- 1 cup freshly shredded sharp cheddar cheese
For Serving:
- 1/2 cup finely shredded iceberg lettuce (from about 1/4 head of lettuce)
- 1 roma tomato, seeded and diced small
- 2 tablespoons finely chopped cilantro
- hot sauce, to taste
- 1 lime, cut into wedges
Instructions
- Preheat the oven to 400℉ and line a baking sheet with parchment paper.
- Heat a large skillet over medium-high heat with 1 tablespoon avocado oil. Add the ground beef, onions, salt, and pepper. Cook, breaking up the meat into super small pieces with the edge of a spoon, until it is cooked through and no longer pink, about 7 minutes. Drain off all but about 2 tablespoons excess grease in the pan.
- Add the chili powder, garlic powder, onion powder, cumin, and oregano. Cook, stirring until spices are fragrant and incorporated into the meat, 1 to 2 minutes.
- Add the diced green chiles (undrained) and tomato paste and toss until well combined with the meat.
- Remove from the heat and cover to keep warm while you prepare the tortillas.
- In a small nonstick skillet, heat 1/2 teaspoon avocado oil over medium-high heat and quickly fry 1 tortilla (about 30 seconds on each side) until flexible and easy to fold. Place the tortilla on the prepared baking sheet and scoop about 2 tablespoons of beef onto one side of the tortilla. Sprinkle about 2 tablespoon of cheese onto the beef, then gently fold the tortilla in half to form a taco. Continue frying, filling, and folding the tacos (adding more oil to the skillet as needed) until you’ve used all the filling.
- If the tops of your tortillas look dry, brush each one with avocado oil to ensure they will crisp up in the oven. Transfer the baking sheet to the oven and cook for about 10 minutes until the tacos are crispy and browned on the edges.
- Remove from the oven and let cool just until you can handle the tacos. Using your hands, gently open the tacos and fill with sliced lettuce, diced tomatoes, and chopped cilantro.
- Serve with your favorite hot sauce and lime wedges. Enjoy!
Nutrition
Calories: 732kcal | Carbohydrates: 36g | Protein: 32g | Fat: 51g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1324mg | Potassium: 549mg | Fiber: 4g | Sugar: 4g | Vitamin A: 624IU | Vitamin C: 9mg | Calcium: 330mg | Iron: 5mg