If you’re looking for a fun, flavor-packed twist for taco Tuesday that’s as easy to make as it is to eat, these Mini Baked Ground Beef Tacos are a guaranteed crowd-pleaser. Made with tender ground beef, sautéed onions + red peppers, and plenty of melty Colby Jack cheese, all tucked into soft mini street corn tortillas, they’re perfect for weeknight dinners, game day spreads, or party appetizers. Baking the tacos gives them a crispy-on-the-edges, cheesy-in-the-middle finish that’s simply irresistible—and you can have them on the table in under 35 minutes.
Kelly’s Kitchen Tip’s
For the Best Mini Baked Ground Beef Tacos:
Serve with fresh toppings – Salsa, guacamole, and a squeeze of lime take these baked tacos to the next level.
Warm the tortillas first – Briefly heating the mini street corn tortillas makes them pliable and less likely to tear when you fold them.
Drain the beef well – Removing excess grease after browning the meat keeps the tacos from getting soggy.
Don’t overfill – A tablespoon or two of filling is plenty to keep them neat and easy to handle.
Add cheese inside and out – A sprinkle of cheese on top before baking helps “seal” the taco and adds extra golden crispiness.
Meal Prep & Storage Tips:
- Make ahead – Assemble the tacos up to 24 hours in advance, cover, and refrigerate until ready to bake.
- Freeze for later – Arrange unbaked tacos on a sheet pan, freeze until solid, then store in a freezer bag. Bake from frozen, adding 5–7 extra minutes.
- Reheat like new – Pop leftover baked tacos in a 375°F oven for 5–8 minutes to restore that crispy texture—skip the microwave to avoid sogginess.
Mini Baked Ground Beef Tacos
Equipment
- brush spatula
- Parchment Paper
Ingredients
- 1 lb ground beef
- 1 tbsp taco seasoning, add more as needed
- 1/2 tsp creole seasoning
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- 1/4 tsp crushed red pepper
- salt + pepper, to taste
- 1/2 onion, diced
- 1/2 red pepper, diced
- 8 oz. shredded colby jack cheese
- 20-24 street taco corn tortillas
- olive oil or cooking spray
Instructions
- Preheat the oven to 425°F.
- While the oven preheats, dice 1⁄2 onion and 1⁄2 red pepper, set aside.
- Heat a drizzle of oil in a skillet over med-high heat. Season your beef (1 tbsp taco seasoning, 1⁄2 tsp creole, 1⁄4 tsp garlic powder, 1⁄4 tsp cumin, 1⁄4 tsp crushed red pepper, salt + pepper to taste), cook for few minutes and add in your diced onion + red pepper. Continue to cook until beef is browned and vegetables are softened, about 5-8 minutes. Drain any excess oil and set to the side.
- Place tortillas on a parchment lined baking sheet and brush both sides of your tortillas with a light dollop of oil until fully coated. *You may need a second baking sheet depending on the size of yours.
- Generously sprinkle your shredded cheese over your oiled tortillas until fully covered. Bake tacos for 2 minutes or until the cheese melts.
- Remove from oven and carefully spoon your cooked beef onto half of the tacos and fold over. Bake for another 12-14 minutes or until the corn tortillas are crispy on the outside.
- Serve with sour cream, fresh salsa or pico de gallo, and cilantro. Enjoy!
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