Crispy Shredded Beef Tacos {with Baked Taco Shells}
How to make 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. They are a healthier and tastier alternative to the fried take-out version!
Servings: 12 tacos
Calories: 114kcal
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
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.
Nutrition
Serving: 1taco | Calories: 114kcal | Carbohydrates: 5.7g | Protein: 6.8g | Fat: 5.7g | Saturated Fat: 2.7g | Cholesterol: 18mg | Sodium: 120.7mg | Fiber: 0.6g | Sugar: 0.6g