Description
How to make Crispy Shredded Beef Tacos, with crunchy taco shells that are baked not fried! This recipe is made using leftover Mexican Shredded Beef, and takes about 30 minutes to have ready on the table. They are a healthier and tastier alternative to the fried take-out version!
Ingredients
Scale
- 1 lb Mexican Shredded Beef (about 2 cups packed)
- 12 corn tortillas
- 1 large roma tomato (cut in half lengthwise, then sliced)
- Shredded lettuce
- Shredded mild cheddar cheese
- Oil cooking spray
Instructions
- Step: Preheat oven to 400ºF.
- Step: Spray an extra large sheet pan (or 2 regular) with cooking spray.
- Step: Place corn tortillas onto the sheet pan in one layer and spray the top of each one with a good amount of cooking spray.
- Step: Bake for 4 minutes until the tortillas are pliable.
- Step: Remove tray from oven, flip each tortilla over, and fold in half with the sprayed side on the outside.
- Step: Bake for about 12-15 minutes, flipping halfway through, until crisp and lightly browned.
- Step: Immediately fill each tortilla with a couple heaping tablespoons of shredded beef.
- Step: Top with shredded lettuce, 2 pieces of tomato, and shredded cheese.
Notes
You can use any type of oil cooking spray for a lower calorie or fat taco shell. If you don’t have any, you can brush a small amount of regular oil onto each tortilla instead. For optimal results and to prevent cracking, fill the shells immediately after baking.
- Prep Time: PT10M
- Cook Time: PT20M
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 114 kcal
- Sugar: 0.6 g
- Sodium: 120.7 mg
- Fat: 5.7 g
- Saturated Fat: 2.7 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 5.7 g
- Fiber: 0.6 g
- Protein: 6.8 g
- Cholesterol: 18 mg
Keywords: 30-minute meal, beef, gluten-free, mexican, tacos