Well, I didn’t realize Taco Tuesday could get any better, but apparently I’ve been missing one very simple trick all these years. Baking the tacos AFTER filling them!
I recently made the Baked Beef Tacos from The Cheese Gal’s new cookbook, and y’all, they were SO SO yummy!
Oversharing: Anytime Snacks, Everyday Dinners, and Cooking for Company
Tacos are always an easy dinner win around here, but we typically reach for soft flour tortillas. I don’t know why it never occurred to me that a traditional crunchy corn taco shell, filled with all that delicious beef and cheese and popped into the oven, could be such an improvement. But it absolutely is.
The magic is in that final step. Rather than filling the shells and heading straight to the table, you bake the assembled tacos until everything is hot, the cheese is melted and the shells are wonderfully crispy. It’s such a small change to our usual routine, but it makes the whole meal feel a little more special.
And I have to say, those crispy corn shells have won me over! After years of favoring flour tortillas, I think we’ve discovered a new family favorite.
The recipe I made is from The Cheese Gal’s new cookbook, so I’m not sharing the full beef version here. However, she has a very similar recipe for Baked Chicken Tacos available on her website if you’d like to give the method a try.
The Cheese Gal’s Baked Chicken Tacos Recipe
If you’re looking for a little inspiration to shake up your usual Taco Tuesday, I highly recommend giving baked tacos a try. Sometimes the simplest changes make the biggest difference, and this one is definitely going into our regular dinner rotation!
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