Baked Rolled Tacos
I love this recipe because it’s a healthier, easy-to-make version of a classic favorite, with a satisfying crunch and plenty of dipping options.
Ingredients
- 1 lb ground beef or chicken, or turkey
- 1 small onion finely chopped
- 1 packet taco seasoning or homemade seasoning
- 1/4 cup water
- 12 small corn tortillas
- 1 1/2 cups shredded cheddar cheese or a mix of cheddar and Monterey Jack
- 1/2 cup sour cream for dipping
- Salsa for dipping
- Cooking spray or olive oil
- Optional garnishes: shredded lettuce diced tomatoes, cilantro, jalapeños, or hot sauce
Instructions
- Prepare the Filling: In a large skillet, cook the ground beef (or your choice of protein) over medium heat, breaking it apart with a spatula. Add the chopped onion and cook until softened, about 3–4 minutes. Drain any excess grease.
- Stir in the taco seasoning and water. Let the mixture simmer for 3–4 minutes until thickened and the flavors are well combined. Remove from heat and set aside.
- Warm the Tortillas: Heat the tortillas in a dry skillet for about 30 seconds on each side, just until warm and flexible. Alternatively, you can microwave the tortillas in a damp paper towel for 20-30 seconds.
- Assemble the Tacos: Lay a tortilla flat and spoon 2 tablespoons of the beef mixture onto the center. Sprinkle with about 1–2 tablespoons of shredded cheese. Roll the tortilla tightly around the filling and place it seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling.
- Bake the Tacos: Lightly spray the tops of the rolled tacos with cooking spray or drizzle with a bit of olive oil. Bake for 15-20 minutes, or until the tacos are crispy and golden brown.
- Serve: Remove the tacos from the oven and serve immediately with sour cream, salsa, and any optional garnishes you like.
- Enjoy!
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