If you want to take your Taco Tuesday to the next level, try baking your tacos! Yes, I said baking them. These Baked Beef and Black Bean Tacos are one of my favorite fast and easy weeknight meals. Their crunchy, toasty shells, melted cheese, and liberally seasoned beef and black bean filling always have me coming back for more. …And more. 😅
Originally posted 6-6-2016, updated 5-11-2019
Why Should I Bake my Tacos?
Baking your tacos toasts the corn shells, makes sure the filling is nice and hot, and the cheese perfectly melted. Toasting hard taco shells is an often overlooked step in the taco making process, but makes a huge difference in the flavor of the taco shell.
I have to admit, I was well into my 20’s before I realized that you’re supposed to bake hard taco shells for a few minutes to toast the corn before filling and eating them. I guess I just never bothered to read the package before then, but I’m glad I finally did. So don’t feel bad if you’ve never done this before!
But baking the whole taco really takes these beef and black bean tacos to the next level.
Do the Baked Beef and Black Bean Tacos Stay Crunchy?
Yes, the taco shells stay crunchy! That is, if you use a lean ground beef, or make sure to drain the fat well when using a higher fat content beef. If the beef and bean mixture has too much oil, the oil will saturate the shells and make them soften. Also make sure to drain the beans well.
Can I Use Store Bought Taco Seasoning?
Yes. I used my own homemade taco seasoning for these baked beef and black bean tacos, but if you don’t have a well stocked spice cabinet you can just pick up one packet of store bought taco seasoning.
Can I Make These Baked Tacos Vegetarian?
See This Recipe in Action:
Baked Beef and Black Bean Tacos
- 1 Tbsp chili powder ($0.30)
- 1 tsp smoked paprika ($0.10)
- 1 tsp cumin ($0.10)
- 1/2 tsp oregano ($0.05)
- 1/4 tsp cayenne ($0.03)
- 1/2 tsp salt ($0.02)
- Freshly cracked pepper ($0.03)
- 1 Tbsp cooking oil ($0.04)
- 1 yellow onion ($0.37)
- 2 cloves garlic ($0.16)
- 1/2 lb lean ground beef (93% lean or higher)* ($3.90)
- 15 oz can black beans ($0.79)
- 1 box 10 hard taco shells ($1.00)
- 1 cup shredded cheddar (4oz.) ($1.20)
- 1 tomato ($0.49)
- 1 jalapeño ($0.06)
- Handful fresh cilantro ($0.13)
- 1/4 cup sour cream ($0.11)
- In a small bowl, combine the ingredients for the taco seasoning, then set the seasoning aside (or use one envelope of store-bought taco seasoning). Preheat the oven to 400ºF.
- Dice the onion and mince the garlic. Add the onion, garlic, and cooking oil to a large skillet. Sauté the onion and garlic over medium heat until the onion is soft and translucent (about 5 minutes). Add the ground beef and prepared taco seasoning and continue to sauté until the beef is cooked through (another 5 minutes).
- Arrange the taco shells in a casserole dish so they are all standing upright. If you do not have a dish that fits them snuggly enough to hold them up, use balled up aluminum foil to act as "book ends" to help hold the line of tacos upright.
- Drain the can of black beans well, but do not rinse them. A little sauciness helps keep the beef mixture moist.Stir the beans into the seasoned beef and allow them to heat through.
- Fill the tacos with the beef and bean mixture. Sprinkle the shredded cheese over top. Bake the tacos in the preheated oven for 7-10 minutes, or until the cheese is melted and the taco shells are golden brown on the edges.
- While the tacos are baking, dice the tomato, slice the jalapeño, and roughly chop the cilantro leaves. Sprinkle the diced tomato, jalapeño, and cilantro over the tacos, and add a dollop of sour cream just before serving.
“I’ll just take one of those tacos, k thx.”
Step by Step Photos
Start by mixing up your homemade taco seasoning (or use a store bought blend instead). Stir together 1 Tbsp chili powder, 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp oregano, 1/4 tsp cayenne, 1/2 tsp salt, and some freshly cracked pepper. Set the taco seasoning aside. Begin to preheat your oven to 400ºF.
Dice one onion and mince two cloves of garlic. Add them to a large skillet along with 1 Tbsp cooking oil. Sauté the onion and garlic over medium heat until the onions are soft and translucent.
Add a 1/2 lb. lean ground beef and the prepared taco seasoning to the skillet. Continue to sauté until the beef is cooked through (about 5 minutes). If you are using a higher fat content beef, add the beef alone first and cook until browned, then drain the excess fat. Add the taco seasoning after draining and cook for one minute more.
Drain a 15oz. can of black beans well, then stir them into the skillet. I did not rinse the beans because the little bit of starchy coating they had helps keep the beef mixture moist.
Line up the taco shells in a baking dish so that they are all standing upright. My box of taco shells had 10 shells, but I think I had enough filling for 12. I used a smallish 8×12″ glass baking dish, which allowed them to sit in the dish snuggly enough to hold them upright. If you don’t have a dish that this works well with, you can use balls of aluminum foil to act as book ends and help hold the shells up.
Divide the beef and bean mixture between the taco shells, then top the tacos with 1 cup (or 4oz.) shredded cheddar cheese.
Bake the tacos in the preheated oven for 7-10 minutes, or until the cheese is melted and the edges of the tacos become slightly golden brown. See those browned edges? That’s the FLAVOR. The total cooking time will depend on the type of shell you have, your oven, and other factors, so just keep an eye on them. The important part is that after baking they are all hot and toasty with melted cheese allll over ’em.
Finally, add your favorite cold toppings to your baked beef and black bean tacos. I used one diced tomato, one sliced jalapeño, a handful of chopped cilantro, and a little sour cream. Avocados, taco sauce, pineapple, and pico de gallo, would also be awesome!
Seriously, though. Tacos should not be confined to just Tuesdays. Tacos EVERY DAY. #teamtaco