Crunchy Oven Baked Taco
Prep time
Cook time
Total time
Serves: 10 tacos
  • 1½ pounds lean ground beef (or turkey)
  • 1 (1oz) taco season packet or 2 tablespoons homemade taco seasoning
  • 1 can (10 oz) Rotel (diced tomatoes and green chilies)
  • 10 hard taco shells
  • 1½ cups Mexican shredded cheese
  • Optional toppings
  • 1 cup shredded lettuce
  • 1 diced tomato
  • ¼ cup freshly chopped cilantro
  • ½ cup guacamole
  • ½ cup taco sauce
  • 1 avocado peeled and sliced
  • ¼ cup chopped green onion
  • ¼ cup sliced red onion
  1. Preheat oven to 400 degrees.
  2. Cook ground beef in a large skillet over medium heat breaking up until crumbly and cooked through.
  3. Stir in taco seasoning and undrained Rotel and cook until most of the liquid is absorbed.
  4. Place taco shells in a 9x13 casserole dish. Use small ball of foil if needed to keep the shells standing up.
  5. Sprinkle the bottom of each shell with about tablespoon of cheese.
  6. Divide meat mixture evenly between taco shells
  7. Top with remaining cheese.
  8. Bake for 10-12 minutes until cheese is melted and bubbly.
  9. Serve with some of your favorite suggested toppings.
Recipe by The 29 Minute Mom at