Tomato Tomatoe

crunchy baked beef tacos

I always see crunchy baked beef tacos all over social media. I’ve always wanted to try them and I’m so glad I did because these have become my new quick and easy weeknight dinner. I’m always looking for effortless and easy weeknight dinners and this one checks all of the boxes. It’s an easy and satisfying dinner that comes together in about 30 minutes. The tacos are packed with protein from the grass-fed beef and yogurt adobo sauce. They also contain healthy fats from the guacamole and can be made using gluten free tortilla shells. They’re cheesy, crunchy and protein packed! These easy baked tacos have been added to my weekly meal rotation and I guarantee you will love these!

 

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homemade ginger ale with blood orange

Ingredients – Taco Filling

• 12 corn tortilla shells
• 1 1/5 pounds grass fed ground beef
• 1 white onion, diced
• 3 tbsp Fajita seasoning (you can use homemade, I use Siete if I don’t have any homemade seasoning on hand)
• Avocado oil for brushing the tortillas with

Ingredients – Adobo Sauce

• 2 tbsp chipotle in adobo
• 1 garlic clove, minced
• 1 cup full fat grass fed yogurt
• Juice from 1/2 a lime
• Handful cilantro
• Salt and pepper to taste

Ingredients – Guacamole

• 2 ripe avocados, mashed
• 2 tbsp red onion, finely chopped
• 1 garlic clove, minced
• 2 tbsp cilantro, finely chopped
• Juice from 1/2 a lime
• Salt and pepper to taste

Additional Ingredients

• 1 cup shredded cheddar cheese
• Shredded lettuce
• Salsa

Directions

1. Heat a large cast iron pan to medium heat. Add a drizzle of avocado oil. Once the pan is hot, add the ground beef. Let this cook until it starts to brown. Once it begins to brown add the white onion, salt and pepper. Cook until the onion is translucent and the beef has browned. Add in the fajita seasoning and a few tbsp of water (this will make the sauce thicken). Let this cook for a few minutes. Turn the heat off and set the beef aside.
2. Slightly dampen the tortilla shells with water (if you’re using corn this will make them more pliable. If you are using white or whole wheat tortilla shells skip this step). Add the tortilla shells to a wire rack on top of a baking sheet. Add spoonful’s of the beef mixture to half of each tortilla. Sprinkle cheese on top of the beef. Carefully fold each tortilla in half. Brush with avocado oil or olive oil. If they are not staying closed, carefully place another baking sheet on top to weigh the tops down.
3. Bake in the oven at 375 degrees F for 10-15 minutes or until they are crispy and golden.
4. To make the adobo sauce, add all of the ingredients to a food processor and blend until smooth.
5. To make the guacamole, mash the avocado and add the remaining ingredients.
6. Top the baked tacos with guacamole, salsa, adobo sauce and shredded lettuce.