If you’re looking to level up taco night without breaking a sweat, these Chili Cheese Baked Beef Tacos are it. They’re quick, comforting, and packed with that nostalgic chili-cheese goodness we all love. One bite, you’ll immediately understand why they never last very long in my house.
There’s something magical about a dinner that feels playful and nostalgic but still comes together with real, everyday ingredients, and these Chili Cheese Baked Beef Tacos hit that sweet spot perfectly. They remind me of the kind of food we’d devour during late-night study sessions or sleepovers, where someone would show up with a bag of tacos and suddenly the whole night was infinitely better. Not gourmet, not fancy, but ridiculously satisfying.
Now that I’m the one making dinner, I love taking those familiar flavors and giving them a little glow-up. These tacos do exactly that. The filling is hearty and cozy from the beef and chili, the cheese melts into every bite, and the tortillas get that golden, crispy finish in the oven that’s hard to beat. It’s just the kind of meal that you can throw together quickly but still feels fun.
What I love most is how customizable they are. You can keep them simple and classic as written, or load them up with fresh toppings when they come out of the oven. Either way, they deliver that same energy from the good old days, but in a way that feels grown up.
What You Need to Make These Delicious Beef Tacos
- Ground Beef: This is the base of the filling and gives the tacos that hearty, savory flavor. Any ground beef works here, but 85/15 or 90/10 keeps things lighter while still tasting rich.
- Yellow Onion: Finely diced so it softens into the beef and adds a subtle sweetness. It helps build that nostalgic taco flavor with almost no effort.
- Garlic Powder: A simple pantry shortcut that brings depth without chopping fresh garlic. It blends right into the mixture and seasons everything evenly.
- Black Pepper: Just enough to balance the richness of the chili and cheese without overpowering the other flavors.
- Canned Chili: An amazing shortcut for this recipe! Using your favorite canned chili makes the filling thick, saucy, and incredibly flavorful. I love Amy’s Medium Vegetarian chili for convenience and consistency.
- Cheddar Cheese: Finely grated so it melts beautifully into the chili-beef mixture and adds that irresistible cheesy pull. You can use dairy or non-dairy—just use your favorite!
- Flour Tortillas: Soft taco or fajita size tortillas fold perfectly around the filling and bake up crisp and golden. Make sure they’re fresh and pliable so they hold their shape in the oven.
How to Make These Chili Cheese Baked Beef Tacos
To make these tacos, start by preheating your oven to 400F. While the oven heats, place a large skillet on the stove over medium heat. Once the pan is hot, add the ground beef and let it cook for 3-4 minutes, until it begins to brown. Next, add the diced onion, garlic powder, and black pepper. Continue sautéing for another 3-4 minutes, until the onions soften and the beef is fully browned.
Once everything is cooked through, stir in the canned chili and ½ cup of the shredded cheddar cheese. Mix until the filling is well combined, then remove the skillet from the heat. Line a baking sheet with parchment paper. Fill each tortilla with a generous scoop of the chili-beef mixture and top with an additional 1-2 tablespoons of cheddar cheese.
Fold each tortilla closed and arrange them on the prepared sheet pan. Lightly spray the tops of the tortillas with cooking spray of choice. Bake for 12 minutes, then switch the oven to broil and cook for another 2 minutes, just until the tops are golden and brown. Be careful that they don’t burn! Remove from the oven, garnish with chopped parsley, and enjoy!
Frequently Asked Questions
Absolutely. Any canned chili works—vegetarian or not. Just make sure it’s thick and hearty so the tacos don’t get soggy.
You can prep the filling up to two days in advance. When you’re ready to eat, just assemble the tacos and bake.
Cheddar melts perfectly and gives that classic chili-cheese flavor, but Monterey Jack, Colby, or a Mexican blend also work great.
A generous scoop of filling helps weigh them down, and a light spray of cooking oil helps the edges crisp and stay folded.
Sure! Use lean ground beef or swap in ground turkey or chicken. You can also use reduced-fat cheese if you prefer.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
- 1 Pound Ground Beef
- 1 Small Yellow Onion, finely diced
- 1 Teaspoon Garlic Powder
- ½ Teaspoon Ground Black Pepper
- 2 Cans Chili, I used Amy’s Medium Vegetarian chili
- 1 ¼ Cups Cheddar Cheese, finely grated
- 8 Flour Tortillas, taco or fajita size
Instructions
- To make these tacos, start by preheating your oven to 400F. While the oven heats, place a large skillet on the stove over medium heat.
- Once the pan is hot, add the ground beef and let it cook for 3-4 minutes, until it begins to brown.
- Next, add the diced onion, garlic powder, and black pepper. Continue sautéing for another 3-4 minutes, until the onions soften and the beef is fully browned.
- Once everything is cooked through, stir in the canned chili and ½ cup of the shredded cheddar cheese. Mix until the filling is well combined, then remove the skillet from the heat.
- Line a baking sheet with parchment paper. Fill each tortilla with a generous scoop of the chili-beef mixture and top with an additional 1-2 tablespoons of cheddar cheese.
- Fold each tortilla closed and arrange them on the prepared sheet pan. Lightly spray the tops of the tortillas with cooking spray of choice.
- Bake for 12 minutes, then switch the oven to broil and cook for another 2 minutes, just until the tops are golden and brown. Be careful that they don’t burn!
- Remove from the oven, garnish with chopped parsley, and enjoy!
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