Make your own crispy shell tacos in minutes without any frying! These beef tacos are flavored with chipotle peppers for a smokey twist then baked to perfection in the oven.
8taco-sized tortillasI liked low carb whole wheat flour for this recipe
1lb. lean ground beef organic if possible
1small yellow oniondiced
2clovesgarlicminced
1canchipotle peppers in adobe saucechipotle peppers chopped finely
1packettaco seasoning gluten free if desired
1cupMexican blend shredded cheese
optional toppings
shredded lettuce, sliced jalapeño, quick pickled red onions (recipe in notes below)
Instructions
Preheat oven to 400 degrees.
Spray tortillas one side with cooking spray.
Drape tortillas sprayed-side down over 1 oven grate for skinnier tacos, 2 grates for wider tacos that self-stand and bake for 10 minutes. Remove carefully from oven with tongs.
Meanwhile, heat 1 tbsp. olive oil in a skillet with deeper sides then add in diced onion. Cook for 2-3 minutes then add minced garlic and ground beef, breaking up with spoon.
Cook ground beef until almost no longer pink. Take pan off heat and carefully drain fat, then add in chopped chipotle peppers and the adobo sauce.
Back on medium heat, sprinkle in packet of taco seasoning with 1/2 cup water. Stir to combine and bring to a boil, then lower heat to simmer.
Spray or line a baking dish with aluminum foil. Take one baked taco shell and stuff generously with chipotle beef. Place into dish then continue with the rest of the shells. Top with about 2 tbsp. shredded cheese for each taco.
Bake tacos for 10 minutes or until cheese is melted and gooey! Top with desired toppings and serve warm!
Notes
for quick picked red onions: take sliced red onions and place into a bowl, seasoning with salt and pepper. Pour in red wine vinegar or apple cider vinegar until slices are covered. Let sit until ready to serve!
Keyword baked, bell peppers, chipotle, crunchy, ground beef, oven, tacos