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

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.

Cheesy Baked Tacos

PREP TIME10 mins

COOK TIME11 mins

TOTAL TIME21 mins

SERVINGS2 to 3 servings

YIELD6 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.

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
  • 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.
  • 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.
  • 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.
  • 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.
  • 339
    CALORIES
    18g
    FAT
    27g
    CARBS
    18g
    PROTEIN