Cheesy Baked Tacos

Never sit to cold tacos again—bake a crispy, melty batch all at once in just 20 minutes!

By
Laurel Randolph
Laurel Randolph
Laurel Randolph
Laurel has over 10 years of experience developing recipes and writing about food. She is the author of 4 cookbooks, including the bestselling "The Instant Pot Electric Cookbook."
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Updated February 22, 2024
Laurel Randolph
Plateful of cheesy baked taco at a table setting with a bowl of lime wedges, glass of water, a bunch of cilantro on the counter, bowl of refried beans, bowl of guacamole, and shredded lettuce on a wooden board

Simply Recipes / Ciara Kehoe

Tacos and quesadillas are a popular meal at my house thanks to their versatility and sheer tastiness. My only complaint is that I frequently end up standing over the stove, babysitting one after another as they get melty and crispy. No one gets their serving at the same time, and I end up manning the skillet.

This fueled my quest to perfect a baked taco recipe. After about a dozen taco nights (my husband did not complain), I’ve landed on an easy recipe that produces warm, melty, cheesy, crispy tacos in less than 20 minutes. Make six or 12, it's up to you—the cooking time remains the same.

Gone are the days of standing over a measly skillet and making one, maybe two little tacos at a time, as your dinner companions bicker over who gets the first batch. Making oven tacos means you, the cook, can eat at the same time as everyone else! Imagine that.

Why Crispy Tacos in the Oven

While oven-baked tacos will never be quite as crispy as fried ones, they have a lot of things going for them that make them my preferred choice. For one, cleaning up after frying at home is a bit of a pain. I’m just not willing to do it any old night of the week. Also, baking is typically lighter on the oil and less greasy overall.

My top reasons for baking tacos are ease and crispy cheese. It’s flat-out easier to toss a bunch of tacos in the oven instead of flipping them in a skillet, and they all cook at once. And while the tortillas come out lightly crisp thanks to a high-heat oven and a bit of cooking spray, the real treasure here is the cheese that seeps out of the sides of the tacos and onto the hot baking sheet. So delicious.

Bowl of cheesy baked tacos on a plate topped with sour cream and cilantro at a table setting with a bowl of lime wedges and shredded lettuce, bowl of sour cream, bowl of salsa, bowl of salsa, and a bunch of cilantro

Simply Recipes / Ciara Kehoe

How To Feed a Crowd

This recipe makes six small tacos, perfect for a meal for two or three with sides. If you need more, it’s easy to make two pans at once so you have 12 tacos, feeding four to six people. Just swap the pans on the oven racks once or twice so they all brown evenly. 

Make It a Taco Party

If you’re prepping for a party, these make a fun snack/appetizer. They have a short bake time and they stay hot for longer than your average taco, so you can make a batch, prep another, and stick the second batch in the oven as the first comes out, making up to 24 tacos in a flash.

Endless Recipe Variations

The basic recipe below includes the classic combo of refried beans and Mexican-style cheese. You can switch up the cheese (just make sure whatever you choose is super melty!) and even use vegan cheese shreds.

Here are some of my favorite fillings other than refried beans. Instead of adding the filling before the cheese as I do with the refried beans, sprinkle on half the cheese, add one of these toppings, and then top with the remaining cheese.

Cheesy baked tacos on a parchment paper lined baking sheet with lime wedges

Simply Recipes / Ciara Kehoe

Tacos, Tacos, Tacos

Cheesy Baked Tacos

Prep Time 10 mins
Cook Time 11 mins
Total Time 21 mins
Servings 2 to 3 servings
Yield 6 small tacos

This recipe is easy to double for 12 tacos. Spread the tortilla over two baking sheets. Swap the baking sheets in the oven when you flip the tacos so that they crisp evenly.

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Ingredients

  • 6 (5 to 6-inch wide) thin corn tortillas

  • Cooking spray

  • 1/2 cup refried beans

  • 1/2 teaspoon chili powder, optional

  • 1 1/2 cups Mexican-style blend shredded cheese

  • 1/2 cup salsa, sour cream, and/or guacamole for serving

Method

  1. Preheat the oven to 450°F.

    Arrange a rack in the center of the oven. Measure a piece of parchment paper big enough to line the bottom of a big, heavy baking sheet and set it aside.

    Place the unlined baking sheet in the oven to heat up as the oven preheats.

  2. Make the tacos:

    Spread refried beans on one side of each tortilla, about 1 heaping tablespoon per tortilla, and arrange in a single layer on a platter or another baking sheet. Dust each one with chili powder, if using. Put the cheese in a convenient location so that you’re ready to go.

    Once the pan has preheated for 10 minutes or so, remove it from the oven. Carefully line with the piece of parchment and spray generously with cooking spray. Arrange the tortillas on the baking sheet in a single layer, bean side up.

    Top each tortilla with cheese, about 1/4 cup per taco mounded in the center.

    Corn tortillas with refried beans smeared on one side, all on a baking pan for cheesy baked taco recipe

    Simply Recipes / Ciara Kehoe
    Toasted seasoned tacos on a baking sheet for cheesy baked taco recipe

    Simply Recipes / Ciara Kehoe
    Shredded cheese added to toasted tacos on a baking sheet for cheesy baked taco recipe

    Simply Recipes / Ciara Kehoe
  3. Bake:

    Place the baking sheet in the oven and bake until the cheese has melted and the tortilla is soft, just 1 to 2 minutes.

    Remove from the oven and immediately fold each tortilla over using a spatula to make little tacos. Use the back of the spatula to lightly press each one down to adhere.

    Place back in the oven and bake until lightly crisp on the bottom, 5 to 7 minutes. Flip and cook until gooey with crispy cheese bits, 5 to 7 more minutes.

    Baked cheesy tacos (not folded yet) for cheesy baked taco recipe

    Simply Recipes / Ciara Kehoe
    Cheesy baked tacos on a baking sheet for cheesy baked taco recipe

    Simply Recipes / Ciara Kehoe
    Cheesy baked tacos on a baking sheet after third bake for cheesy baked taco recipe

    Simply Recipes / Ciara Kehoe
  4. Serve:

    Let cool for a few minutes. Serve with salsa, sour cream, and/or guacamole for dipping or topping.

    Cheesy baked tacos are best served fresh, but you can reheat leftovers in a 350°F oven or in the air fryer.

    Love the recipe? Leave us stars and a review below!

    Plateful of cheesy tacos topped with sour cream and cilantro

    Simply Recipes / Ciara Kehoe
Nutrition Facts (per serving)
339 Calories
18g Fat
27g Carbs
18g Protein
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Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 339
% Daily Value*
Total Fat 18g 23%
Saturated Fat 10g 50%
Cholesterol 53mg 18%
Sodium 357mg 16%
Total Carbohydrate 27g 10%
Dietary Fiber 4g 16%
Total Sugars 1g
Protein 18g
Vitamin C 2mg 12%
Calcium 419mg 32%
Iron 1mg 8%
Potassium 262mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.