Baked Chipotle Beef Tacos Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Chop the onion, mince the garlic, dice the bell pepper, and chop the chipotle peppers. Shred the cheese if not pre-shredded. Measure out the tomato paste and adobo sauce.

Have the taco shells ready on a baking sheet. Preheat the oven to 400°F (200°C) when you begin browning the beef. The entire process moves quickly, so having everything within reach makes it smooth.

Instructions

Brown and Glaze

1. 1Brown the Beef
   Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and no longer pink. Add the diced onion and minced garlic and cook for 2 minutes until fragrant. Stir in the tomato paste, chopped chipotle peppers, and diced bell pepper. Cook for 3 minutes, stirring constantly, until the beef is coated in a glossy dark-red glaze. The beef should be fully cooked and reach 160°F (71°C).
   Look for The beef is sizzling and the tomato paste darkens to a rich brick-red.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Chop the chipotle peppers finely so they distribute evenly.
2. 2Fill the Shells
   Spoon the beef mixture evenly into the taco shells, about 2 tablespoons per shell. Place the filled shells on a baking sheet, standing upright. Sprinkle the shredded cheddar cheese over the beef, dividing it evenly among the shells.
   Look for Each shell is filled to the top with beef and cheese.
   Tip Use a small spoon to pack the filling gently without breaking the shells.

The ground beef is browned and crumbly, with onions softened and garlic fragrant. The tomato paste has turned a deep brick-red and coats the beef in a glossy, dark-red glaze.

The chipotle peppers and bell pepper are evenly distributed. The mixture smells smoky and savory. The beef is fully cooked and has reached 160°F (71°C). The skillet should have a slight glaze on the bottom, not burnt bits.

Bake Until Crispy

3. 3Bake the Tacos
   Preheat the oven to 400°F (200°C). Bake the tacos for 18 minutes, until the cheese is melted and bubbly and the edges of the shells are golden brown. Remove from the oven and let cool for 2 minutes.
   Look for The cheese is bubbling and the shells are crisp and golden.
   Tip If the shells are browning too fast, cover loosely with foil.

The tacos are in the oven, and the cheese is slowly melting and starting to bubble. The shells are turning golden brown at the edges. The kitchen smells of toasted corn and melted cheese. After 18 minutes, the cheese is fully melted and lightly browned in spots, and the shells are crisp to the touch. The filling is hot and the shells are sturdy enough to hold without cracking.

Finish and Serve

4. 4Make the Crema
   In a small bowl, stir together the sour cream and adobo sauce until smooth. Drizzle the chipotle crema over the hot tacos and scatter fresh cilantro leaves on top. Serve immediately.
   Look for The crema is smooth and slightly orange from the adobo.
   Tip Adjust the amount of adobo to control the heat.

The chipotle crema is smooth and slightly orange, with a balanced smoky heat. The tacos are drizzled with crema and topped with fresh cilantro. The shells crackle when bitten, the cheese stretches, and the beef is juicy and flavorful. The crema adds a cool, creamy contrast. Serve immediately while the shells are crisp and the cheese is still warm and stretchy.

Common mistakes

A common mistake is overfilling the taco shells, which can cause them to crack or spill during baking. Use about 2 tablespoons of filling per shell and pack it gently. Another issue is not cooking the tomato paste long enough; it should darken and become fragrant, which deepens the flavor.

Avoid using low-fat sour cream, as it can curdle when mixed with the acidic adobo. If the shells brown too quickly, tent them with foil. Finally, don't skip the crema—it balances the heat.

How to tell it’s done

The beef is fully cooked when it reaches an internal temperature of 160°F (71°C) and is no longer pink. The tacos are done when the cheese is completely melted and bubbly, and the shells are golden brown and crisp.

If you tap a shell, it should sound hollow and feel crunchy. The filling should be hot and glossy, and the crema should be drizzled just before serving. Let the tacos cool for 2 minutes so the cheese sets slightly, making them easier to handle.

• Ground meat: 160°F (71°C) in the thickest part