Crispy Shredded Beef Tacos, with crunchy taco shells that are baked not fried! This recipe is made using leftover Mexican Shredded Beef, and takes about 30 minutes to have ready on the table!
If you have followed some of my recipes, by now you may have noticed I try to make "most" of my recipes slightly healthier!
So, we baked the taco shells using cooking spray, or a bit of oil brushed on. Either way, they are a healthier and tastier alternative to the greasy fried take-out version! Also, less messy (no oil-splatters), and a time-saver!
How to Make Crispy Shredded Beef Tacos {with Baked Tacos Shells}
The process for making the baked crunchy taco shells is similar to the method used for the Crispy Baked Black Bean Tacos recipe. Except, here the taco shells are baked without the filling inside.
Why? Because it's a wetter filling that can make the shells soggy while baking! So, it's best to heat the Mexican Shredded Beef separately.
To Make Crispy Shredded Beef Tacos:
- Preheat oven to 400ºF. Spray an Extra Large Sheet Pan (or use 2 regular) with cooking spray.
- Place corn tortillas onto the sheet pan in one layer, and spray the top of each one with a good amount of cooking spray.
- Bake for 4 minutes (this will make the tortillas pliable). Then, remove tray from oven, flip each tortilla over, then fold in half (you want the sprayed side of the tortilla on the outside).
- Bake for about 12-15 minutes (flipping halfway), or until crisp and lightly browned.
- Immediately fill each tortilla with a couple heaping tablespoons of shredded beef. (If you wait too long, they will be harder to open and may crack when filling!)
- Top with shredded lettuce, 2 pieces of tomato, and shredded cheese.
Additional Toppings
Try out some of these other toppings:
Recipe Notes:
I used my Extra Large Sheet Pan, which I absolutely LOVE and have use on so many of my recipes!
For this recipe, I was able to fit all 12 tortillas on the pan in one layer (with just a slight overlap).
If you don't already have one you can purchase here:
Otherwise, you can use two sheet pans, and just rotate the pans on the racks about halfway through cooking.
Warming the Tortillas:
- My preferred method for warming tortillas (to make them pliable) is in the oven, sprayed with oil (as described in instructions).
- You can warm the tortillas in the microwave wrapped in paper towels, but I have had less "breakage" with the oven method.
- I have also had great results using Missions Super Soft Corn Tortillas (Yellow or White)!
Cooking Oil:
- You can use any type of oil cooking spray, for a lower calorie/fat taco shell.
- If you don't have any (or just prefer not to use cooking sprays), you can brush regular oil onto each tortilla.
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Crispy Shredded Beef Tacos {with Baked Taco Shells}
Equipment
Ingredients
- 1 lb Mexican Shredded Beef (about 2 cups packed)
- 12 corn tortillas (I used Mission soft corn tortillas)
- 1 large roma tomato (cut in half lengthwise, then sliced)
- shredded lettuce
- shredded cheese (I used finely shredded mild cheddar)
- oil cooking spray (I used canola oil cooking spray)
Instructions
- Preheat oven to 400ºF.
- Spray an Extra Large Sheet Pan (or use 2 regular) with cooking spray.
- Place corn tortillas onto the sheet pan in one layer, and spray the top fo each one with a good amount of cooking spray.
- Bake for 4 minutes (this will make the tortillas pliable).
- Remove tray from oven, flip each tortilla over, then fold in half (you want the sprayed side on the outside).
- Bake for about 12-15 minutes (flipping halfway), or until crisp and lightly browned.
- Immediately fill each tortilla with a couple heaping tablespoons of shredded beef. (If you wait too long, they will be harder to open and may crack when filling!)
- Top with shredded lettuce, 2 pieces of tomato, and shredded cheese.
Video
Notes
- You can use any type of oil cooking spray, for a lower calorie/fat taco shell.
- If you don't have any (or just prefer not to use cooking sprays), you can brush regular oil onto each tortilla.
Nutrition Facts
Watch the VIDEO on how to make Crispy Shredded Beef Tacos {with Baked Taco Shells}
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