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Cheesy Baked Tacos

15 INGREDIENTS • 11 STEPS • 1HR

Cheesy Baked Tacos

Recipe

5.0

1 rating
These are so warm and good: full of beef, rice, and cheese! And topped with more cheese! You will wonder why you have never made Cheesy Baked Tacos before.
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These are so warm and good: full of beef, rice, and cheese! And topped with more cheese! You will wonder why you have never made Cheesy Baked Tacos before.
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Buy This Cook That
Buy This Cook That shares recipes, products, and ideas with busy families. Our favorites are Southern classics with a twist.

1HR

Total Time

$2.44

Cost Per Serving

Ingredients

Servings
10
us / metric
Lean Ground Beef
905 g
Lean Ground Beef
Monterey Jack Cheese
450 g
Monterey Jack Cheese, shredded
6-Inch Flour Tortilla
10
6-Inch Flour Tortillas
Mexican Rice
1 pckg
Mexican Rice, cooked
Salsa
130 g
Salsa
Taco Seasoning
1/2 pckg
Taco Seasoning
Chipotle Pepper
2 Tbsp
Chipotle Peppers
Shredded Cheddar Cheese
225 g
Shredded Cheddar Cheese, freshly shredded
Evaporated Milk
355 mL
Evaporated Milk
Corn Starch
1 Tbsp
Corn Starch
Hot Sauce
2 tsp
Hot Sauce
Lettuce
to taste
Lettuce, shredded
Tomato
to taste
Tomatoes, chopped
Scallion
to taste
Scallions, chopped
Sour Cream
to taste
Sour Cream

Nutrition Per Serving

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Calories
455
Fat
30.3 g
Protein
37.8 g
Carbs
6.2 g
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author_avatar
Buy This Cook That
Buy This Cook That shares recipes, products, and ideas with busy families. Our favorites are Southern classics with a twist.

Author's Notes

To keep the bottom of our Cheesy Baked Tacos from getting soggy, we sprinkled a layer of shredded Monterrey Jack cheese in the bottom of each shell.

If you don’t have Mexican rice, super easy to make your own by stirring a little salsa or canned green chiles into leftover white or brown rice.

Cooking Instructions

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step 1
Preheat oven to 350 degrees F (180 degrees C). Spray a 9x13-inch baking dish with non-stick spray and set aside. You may not have room for all 10, so if not, use an additional 9x9-inch dish.
step 2
Once oven is warm, lightly spray one side of each of the 6-Inch Flour Tortillas (10) and drape carefully over the oven rack. Gently press them down into a taco shape. Bake for about 7 minutes, until the shells are golden brown and crispy. Do not over-bake, since they will get more firm as they cool.
step 2 Once oven is warm, lightly spray one side of each of the 6-Inch Flour Tortillas (10) and drape carefully over the oven rack. Gently press them down into a taco shape. Bake for about 7 minutes, until the shells are golden brown and crispy. Do not over-bake, since they will get more firm as they cool.
step 3
Carefully remove the shells with tongs and let cool on the counter.
step 3 Carefully remove the shells with tongs and let cool on the counter.
step 4
In a large skillet, brown Lean Ground Beef (905 g) over medium-high heat. Halfway through cooking, stir in the Taco Seasoning (1/2 pckg). Continue cooking until meat is browned and no longer pink.
step 5
Reduce heat to low, stir in Salsa (130 g) and Monterey Jack Cheese (150 g). Stir and simmer until cheese is melted through. Remove from heat.
step 5 Reduce heat to low, stir in Salsa (130 g) and Monterey Jack Cheese (150 g). Stir and simmer until cheese is melted through. Remove from heat.
step 6
Place the prepared shells in the bottom of the baking dish. Sprinkle a little Monterey Jack Cheese (300 g) into the bottom of each shell. Then evenly layer each shell with the Mexican Rice (1 pckg). Top evenly with the cheese and meat mixture. Finish by topping each taco with the remaining cheese.
step 6 Place the prepared shells in the bottom of the baking dish. Sprinkle a little Monterey Jack Cheese (300 g) into the bottom of each shell. Then evenly layer each shell with the Mexican Rice (1 pckg). Top evenly with the cheese and meat mixture. Finish by topping each taco with the remaining cheese.
step 7
Return to the oven and bake for 15 minutes, until the tacos are heated through and the cheese is melted and bubbly.
step 8
Now, make the cheesy sauce. In a medium sized bowl, toss Shredded Cheddar Cheese (225 g) with Corn Starch (1 Tbsp). Toss until well coated. Transfer cheese mixture to medium sauce pan. Add Evaporated Milk (235 mL) and Hot Sauce (2 tsp). Cook over low heat, stirring constantly.
step 8 Now, make the cheesy sauce. In a medium sized bowl, toss Shredded Cheddar Cheese (225 g) with Corn Starch (1 Tbsp). Toss until well coated. Transfer cheese mixture to medium sauce pan. Add Evaporated Milk (235 mL) and Hot Sauce (2 tsp). Cook over low heat, stirring constantly.
step 9
Continue to cook and stir until cheese is melted. Add the remaining Evaporated Milk (120 mL) slowly, stirring until well blended and heated through.
step 9 Continue to cook and stir until cheese is melted. Add the remaining Evaporated Milk (120 mL) slowly, stirring until well blended and heated through.
step 10
Stir in Chipotle Peppers (2 Tbsp).
step 11
Serve the tacos warm with the Chipotle Cheesy Sauce, Lettuce (to taste), Tomatoes (to taste), Scallions (to taste), and Sour Cream (to taste). Enjoy!
step 11 Serve the tacos warm with the Chipotle Cheesy Sauce, Lettuce (to taste), Tomatoes (to taste), Scallions (to taste), and Sour Cream (to taste). Enjoy!
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