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Cheesy Baked Tacos

Author Buy This Cook That

Buy This

  • 2 lbs lean ground beef
  • 3 cups shredded Monterrey Jack cheese
  • 10 six inch flour tortillas
  • 1 package Mexican rice mix prepared to pkg directions or 2 cups cooked rice
  • Cheesy Sauce see link in the post for our recipe
  • 1/2 cup salsa
  • 1/2 package of taco seasoning mix about 2 TB
  • Jarred chipotle peppers
  • Non-stick cooking spray
  • Taco toppings of choice shredded lettuce, chopped tomatoes, green onions, sour cream

Cook That

  1. Preheat oven to 350 degrees. Spray a 9x13 baking dish with non stick spray and set aside. (You may not have room for all 10, if not, use an additional 9x9 dish.)
  2. Once oven is warm, lightly spray one side of each tortilla 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. Carefully remove the shells with tongs and let cool on the counter. Do not overbake, they will get more firm as they cool.
  3. In a large skillet, brown ground beef over medium high heat. Half way through cooking, stir in the taco seasoning. Continue cooking until meat is browned and no longer pink. Reduce heat to low, stir in salsa and 1 cup of cheese. Stir and simmer until cheese is melted through. Remove from heat.
  4. Place the prepared shells in the bottom of the baking dish. Sprinkle a little shredded cheese into the bottom of each shell. Then evenly layer each shell with the prepared rice. Top evenly with the cheese and meat mixture. Finish by topping each taco with the remaining shredded cheese.
  5. Return to the oven and bake for 15 minutes until the tacos are heated through and the cheese is melted and bubbly.
  6. If you are using our Cheesy Sauce recipe, stir in 1 teaspoon of chipotle peppers per each cup of sauce.
  7. Serve the tacos warm with Chipotle Cheesy Sauce, lettuce, tomatoes and other toppings.