Ingredients
For the beef filling:
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1 pound ground beef
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1 small onion, diced
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2 cloves garlic, minced
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1 tablespoon chili powder
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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½ teaspoon salt
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¼ teaspoon black pepper
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¼ cup water
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1 cup black beans (optional, helps stretch the meat further)
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1 cup frozen corn (no need to thaw)
For the tacos:
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8–10 small flour or corn tortillas
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1 ½ cups shredded cheese (cheddar, Colby Jack, or whatever you’ve got on hand)
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Toppings (lettuce, tomatoes, sour cream, avocado, etc)
Instructions
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Preheat your oven to 425°F.
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In a large skillet over medium heat, brown the ground beef with diced onion until the meat is no longer pink and the onions are soft. Add garlic and cook for 1 minute more.
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Stir in the chili powder, cumin, paprika, salt, and pepper. Add the water and let the mixture simmer for 2-3 minutes. If you’re using beans and corn, stir them in now and cook just until heated through.
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Lightly grease a large sheet pan. Lay the tortillas flat on the pan, slightly overlapping if needed. Spoon the beef mixture evenly over one half of each tortilla. Sprinkle with cheese and fold the other half of the tortilla over the filling.
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Bake for 10-12 minutes, flipping once halfway through, until the tortillas are golden and crisp.
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Serve warm with your favorite taco toppings. These reheat beautifully and even freeze well if you want to make a double batch for later.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
