I am absolutely obsessed with these Baked Tacos! After lots of testing, they’re perfect and ready to share with you! There are lots of baked taco recipes on the internet but I wanted mine to be a little different. My recipe packs in hidden veggies, extra fiber, and plenty of protein but don’t worry the crispy cheesy goodness is still there!
Quick & Easy Oven Baked Tacos
Cheesy, savory, and full of veggies!
I am very into these oven baked tacos, ok? I make tacos at least once every other week but I finally decided to give the baking method a try recently and y’all I have been converted. The crunchy, cheesy goodness is just too good to turn back to regular tacos! I worked hard to make this recipe special and perfect the All the Healthy Things community. Here’s why it’s perfect:
- Large Batch or Small Batch? You Choose! – As written, the recipe makes 12 tacos, and they’re all ready to eat at once. Plus, you can easily double or even triple the ingredients if needed. But, if 12 tacos isn’t something you need, you can easily make a half batch or even fewer. That’s one of the things I love about this recipe.
- Hidden Veggies and Fiber – I really wanted this recipe to pack in some extra fiber and veggies so I added in some fresh zucchini and black beans. Everything blends in so well with the ground turkey and tastes delicious! Plus adding the extra zucchini and black beans is an inexpensive way to help things stretch a bit further.
- Easy to Customize – Like most of my recipes, you can easily make this your own. Use a different protein, swap the cheese, or mix and match different toppings to really customize things!
Everything You Need to Know About the Main Ingredients
- Ground Turkey: you can use either regular ground turkey or lean ground turkey breast for this recipe. Both will work well! You could also swap ground chicken or lean ground beef instead. Or, omit the meat completely, and add extra beans to keep your oven baked tacos recipe vegetarian.
- Zucchini: such a simple way to get in some extra veggies! Picky eaters won’t even notice it’s there! You could add to or replace the zucchini with extra veggies like finely diced onion or peppers or even grated carrot.
- Black Beans: you’ll need 1 can of black beans. Make sure to rinse and drain them well before you begin.
- Cheese: I use a combination of shredded Monterey cheese and pepper jack cheese for these but honestly any combination of cheeses you usually use for tacos will work. You just want something that melts well. For the best results, I like to shred the cheese myself instead of using pre-shredded bags.
- Taco Seasoning: I kept things extra easy and just used a packet of my favorite taco seasoning blend. Prefer a little heat? Use a spicy taco seasoning instead of mild.
- Corn Tortillas: I prefer corn tortillas for this recipe! They have the perfect texture and get nice and crispy in the oven.
How to Make Sheet Pan Oven Baked Tacos in Five Simple Steps
- Make the ground turkey mixture. Brown the turkey in oil in a large skillet over medium-high heat. Then, add the garlic, grated zucchini, black beans, and taco seasoning, stirring to combine, and continue to cook until the zucchini is tender.
- Soften the tortillas. Next, wrap the corn tortillas with a damp paper towel, and microwave just until soft.
- Prep the cheese. Shred both types of cheese, and toss them together in a large bowl.
- Assemble tacos. Place the warmed tortillas on a parchment paper-lined baking sheet, and add cheese to one side of each tortilla. Scoop the ground turkey mixture onto the other side of each tortilla.
- Bake. Transfer the tacos to the oven, and bake just until the cheese begins to melt. Then, fold the cheese side over the meat, and spray the tops of the tacos with cooking spray. Continue to bake just until they’re golden brown and crisp.
My Go-To Topping Ideas
The best part of any taco is all the toppings! If you’re looking for inspiration, some of my favorite options include:
- Shredded Romaine Lettuce
- Pico de Gallo
- Pickled Red Onions
- Greek Yogurt or Sour Cream
- Cilantro
- Guacamole or Avocado
- Lime Juice
- Jalapeños
- Diced Tomatoes
How to Store and Reheat
Fridge: Transfer cooled tacos to an airtight container, and store them in the refrigerator for up to 3 days.
Freezer: Wrap leftover tacos in aluminum foil and transfer them to a freezer-safe container or sealable bag. They will keep fresh in the freezer for up to 3 months.
Reheat: Thaw frozen tacos in the fridge overnight. Then, warm them in the oven, toaster oven, or air fryer at 250°F just until they’re warmed through and crisp. You can technically also use the microwave, but your tacos are likely to become a little soggy.
Like This? Then You’ll Love These!
- Salmon Tacos
- Ground Chicken Tacos
- Chipotle Steak Tacos
- Slow Cooker Chicken Tacos
- Easy Ground Beef Tacos
- Slow Cooker Shredded Beef Tacos
Want more ground turkey recipes? I’ve got a ton waiting for you! Get all of our favorite ground turkey recipes!
I hope you give this Oven Baked Tacos Recipe a try! They’re crispy on the outside, melty and delicious in the center, and great for feeding a crowd. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
Print
Baked Tacos with Hidden Veggies
- Prep Time: 25 minutes
- Cook Time: 35
- Total Time: 1 hour
- Yield: 12 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican Inspired
- Diet: Gluten-Free
Description
I am absolutely obsessed with these Baked Tacos! After lots of testing, they’re perfect and ready to share with you! There are lots of baked taco recipes on the internet but I wanted mine to be a little different. My recipe packs in hidden veggies, extra fiber, and plenty of protein but don’t worry the crispy cheesy goodness is still there!
Ingredients
- 1 tablespoon avocado or olive oil
- 1 pound ground turkey
- 2 cloves garlic
- 1 small zucchini, grated
- 1 – 15oz can black beans, rinsed and drained
- 1 packet taco seasoning mix
- 8 oz Monterey cheese, shredded
- 4 oz pepper jack cheese, shredded
- 12 yellow corn tortillas
- avocado or olive oil spray
For Serving
- shredded romaine
- pico de gallo
- pickled onions
- greek yogurt
- cilantro
- guacamole
- lime
Instructions
- Preheat the oven to 425 degrees and a line a large baking sheet with parchment paper. Coat the parchment in 1 tablespoon of olive oil.
- Make the Ground Turkey Mixture: Heat a large skillet over medium-high heat. Once hot, add a generous drizzle of olive oil and then add the ground turkey. Brown the meat, breaking it up as it cooks.
- Once the meat has browned, add the garlic, grated zucchini, black beans, and taco seasoning.
- Continue to cook for 3-4 more minutes until the zucchini is tender. Remove from the heat and set aside.
- Soften the Tortillas: Wrap the tortillas in a damp paper towel and microwave for 15-30 seconds.
- Prep the Cheese: Shred the cheeses and then toss together in a bowl until combined.
- Place the tortillas on the prepared baking sheet and then add around 1/3 cup of cheese to each tortilla.
- Next add around 1/4-1/3 a cup of the ground turkey mixture to one side of the tortilla.
- Place the baking sheet in the oven and bake the tacos for 2-3 minutes until the cheese has started to melt. Remove the tacos from the oven and then fold over the cheese side of the tacos to close them. Spray the tops of the tacos with a generous spray of avocado or olive oil spray.
- Return the tacos to the oven and let them bake for 30-35 minutes until they’re golden brown and crisp, flipping halfway through.
- Serve the tacos hot with all your favorite toppings!
Photography by: Sasha Hooper
