Baked Beef & Green Chili Tacos
If taco night is already a favorite in your house (same here!), these baked beef and green chili tacos are about to shake things up.
Instead of standing over the stove flipping tacos one at a time, everything gets assembled on a sheet pan and baked until crispy and golden. Seasoned ground beef is simmered with green chiles, tucked into softened corn tortillas with plenty of cheese, then folded and brushed with oil so the edges get perfectly crisp in the oven.
They come out crunchy on the outside, melty in the middle, and ready to load up with all your favorite toppings. These are perfect for family dinners any night of the week, and you’ll have clean plates all round.
For more taco inspiration, be sure to also check out my buffalo chicken tacos, chicken birria tacos, street corn chicken tacos, and garlic butter honey BBQ tacos!
Ingredients
If you prefer a printable recipe card, you’ll find one at the bottom of this post! I recommend that you don’t skip the coming sections, where I’m sharing more about the ingredients, method, and extra hints and tips to help you create the best results.
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Ground beef: Classic taco filling and cooks up quickly for weeknight dinners. You can use lean ground beef to reduce excess grease if you prefer.
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Canned green chiles: Add mild heat and a subtle smoky flavor without making the tacos too spicy for kids.
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Vegetable oil: Used for sautéing and brushing the tortillas so they crisp up beautifully in the oven.
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White onion: Adds flavor and a little sweetness as it cooks down into the beef.
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Taco seasoning: Keeps things simple and gives that familiar, family-friendly taco flavor.
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Water: Helps the seasoning distribute evenly and creates a saucy mixture that coats the beef.
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Corn tortillas: Crisp up perfectly in the oven while still staying tender inside. Warming them first helps prevent cracking.
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Shredded taco blend cheese: Melts easily and gives that gooey, cheesy taco finish.
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Fresh lime juice: Brightens everything up right at the end and balances the richness.
Optional Toppings:
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Fresh cilantro: Adds freshness and color.
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Shredded lettuce: Brings crunch and contrast to the crispy shells.
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Sour cream: Cools everything down and adds creaminess.
How To Make Baked Beef & Green Chili Tacos
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Heat 1 tablespoon of oil in a large skillet over medium heat. Add the chopped onion and cook for 2–3 minutes, just until softened.
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Add the ground beef and cook, breaking it up as it browns, until fully cooked through, about 7–10 minutes. Drain off any excess grease if needed.
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Stir in the green chiles, taco seasoning, and water. Let it simmer for a few minutes, until thickened and nicely coating the beef. Remove from heat.
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Preheat the oven to 375°F and line a baking sheet with parchment paper.
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Wrap the corn tortillas in a damp paper towel and microwave for about 30 seconds to soften them so they don’t crack when folded.
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Lay the tortillas flat on the baking sheet. Spoon the beef mixture onto one half of each tortilla, sprinkle with shredded cheese, then fold them over.
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Lightly brush the tops with the remaining oil.
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Bake for about 15 minutes, until the tortillas are golden and crispy and the cheese is melted.
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Remove from the oven and squeeze fresh lime juice over the top right away.
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Add your favorite toppings and serve while they’re still warm and crispy.
Recipe Notes
Warm tortillas are key to preventing them from cracking when you fold them, so don’t skip that step.
These tacos are best enjoyed fresh while the shells are crispy, but leftovers can be reheated in the oven or air fryer to bring the crunch back. Avoid the microwave if you can, as it softens the shells.
Don’t overfill the tortillas or they’ll be harder to fold and may split while baking.
If your tortillas still crack a little, that’s okay. Just press them gently closed once the cheese melts. It acts like glue and helps hold everything together.
For extra crispiness, make sure the tops are lightly brushed with oil before baking.
Variations
There are plenty of ways to customize this recipe! Swap the ground beef for ground turkey or shredded rotisserie chicken for a different protein option.
If you like more heat, add diced jalapeños or a pinch of cayenne to the beef mixture. Pepper Jack cheese is a great swap if you want a little spice, or use sharp cheddar for a bolder flavor.
You can also add a spoonful of refried beans to each tortilla before the beef for a heartier version.
Serving Ideas
These baked beef and green chili tacos are perfect for family taco night when you want something a little different but still familiar! Set them out with bowls of toppings so everyone can customize their own. Kids love being in charge of the extras.
You can pair them with simple sides like Mexican rice, black beans, or corn on the cob to round out the meal, if you like, though they’re pretty hearty and satisfying just on their own. A big bowl of tortilla chips and salsa never hurts either. If you’re hosting friends, serve them with guacamole and a fresh side salad and let everyone grab a couple straight from the tray while they’re still crispy. So fun!
Baked Beef & Green Chili Tacos
Ingredients
- 1 lb ground beef
- 4 oz canned green chiles
- 3 tbsp vegetable oil divided
- ½ white onion finely chopped
- 1 1 oz packet taco seasoning
- ¼ cup water
- 10 corn tortillas
- 1 cup shredded taco blend cheese
- Juice from 1 lime
- Optional Toppings:
- Chopped fresh cilantro
- Shredded lettuce
- Sour cream
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add the chopped onion and cook for 2–3 minutes, just until softened.
- Add the ground beef and cook, breaking it up as it browns, until fully cooked through, about 7–10 minutes. Drain off any excess grease if needed.
- Stir in the green chiles, taco seasoning, and water. Let it simmer for a few minutes, until thickened and nicely coating the beef. Remove from heat.
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Wrap the corn tortillas in a damp paper towel and microwave for about 30 seconds to soften them so they don’t crack when folded.
- Lay the tortillas flat on the baking sheet. Spoon the beef mixture onto one half of each tortilla, sprinkle with shredded cheese, then fold them over.
- Lightly brush the tops with the remaining oil.
- Bake for about 15 minutes, until the tortillas are golden and crispy and the cheese is melted.
- Remove from the oven and squeeze fresh lime juice over the top right away.
- Add your favorite toppings and serve while they’re still warm and crispy.
I hope these prove to be a big hit in your home for your next taco night! I’d love to hear your thoughts and feedback, and how you served them. It makes my day to hear from you, and your comments also play a big role in how I decide which recipes to create next. Don’t forget to tag me on Instagram @slimmingviolet and #slimmingviolet!
