If you love ground beef taco recipes but want something a little different, these Baked Tacos with Beef Picadillo are a game-changer. The crispy shells hold up perfectly to the hearty, savory filling, and baking them together makes the flavors even better. It’s an easy way to serve up a batch of tacos without the mess of frying or assembling each one individually. Perfect for a quick weeknight meal or feeding a crowd—just set them out with your favorite toppings and watch them disappear!
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Best Baked Tacos De Picadillo
Oh my goodness, where do I even start?!
These tacos are aaahmazing!!!
Here is one of those sneaky recipes that is actually many recipes in one. I had some leftover Picadillo and thought, why not turn it into crispy tacos? So I got to work—whipped up my Salsa Mexicana, some fresh Pico de Gallo, my Pickled Onions, and this drool-worthy Habanero Mayonnaise.
For the tacos, I lightly fried the tortillas just enough to keep them pliable (no cracking here!), filled them with the meat, sprinkled shredded cheese, and popped them in the oven – you can also use the air fryer. Let me tell you, these turned out sooo good!
The hubby took one bite and said, “You gotta make these for friends!” And honestly, I agree, I know you’ll love them too. They’re easy, delicious, and a total winner!
🩷 xoxo, Ana
So what is Picadillo you may ask? Basically, Picadillo is a Mexican dish with ground beef and potatoes. A simple but delicious dish. Making it with lean beef guarantees that it will be low in calories and loaded with protein!
How To Make It
Ingredients notes:
**A full ingredient list with exact amounts can be found in the recipe card below.**
Step by step guide
- Preheat your oven to 375°F (190° C).
- Heat a small or medium skillet over medium-high heat.
- Lightly brush the tortillas on both sides with the oil. Fry the tortillas very lightly on both sides making sure they stay pliable.
- Then add ¼ cup of the beef picadillo to one side of the tortilla. Sprinkle some cheese on top of the meat then fold them gently
- Place them in a baking tray or dish, side by side.
- ⏰ Bake for 12-15 minutes, until the tacos are golden and crispy. You may need flip the tacos half way through to ensure both sides are crispy.
Garnish & Serve – Drizzle with Habanero Mayonnaise, top with Mexican Pickled Onions, and spoon on some Salsa Mexicana and fresh Pico de Gallo Salsa.
These tacos hit the sweet spot between comfort food and a balanced meal. Lean ground beef gives you plenty of protein without the extra fat, and baking instead of frying keeps things on the lighter side. Plus, the fresh garnishes add layers of texture and flavor without weighing it down.
Tips and Notes
- Feel free to swap in ground turkey for an even leaner option or load them up with extra veggies like bell peppers or zucchini.
- Use lean ground beef (96% or 98%) to keep it high in protein while minimizing excess grease. Drain any extra fat after browning.
- Place the tacos in a single layer on a baking sheet to ensure even crisping.
More Tacos Recipes
Print Recipe
Baked Tacos with Beef Picadillo
Ingredients
- 3 cups prepared beef picadillo
- 12 corn tortillas
- 2 Tablespoons olive oil
- 1 cup shredded cheese
- ½ cup Habanero mayonnaise
- 1 ½ cups prepared salsa Mexicana and/or Pico De Gallo salsa
- 1 cup Mexican pickled onions
Instructions
- Preheat your oven to 375°F (190° C). Heat a small or medium skillet over medium-high heat.
- Lightly brush the tortillas on both sides with the oil. Fry the tortillas very lightly on both sides making sure they stay pliable. Then add ¼ cup of the beef picadillo to one side of the tortilla. Sprinkle some cheese on top of the meat then fold them gently and place them in a baking tray or dish, side by side.
- Bake for 12-15 minutes, until the tacos are golden and crispy. You may need flip the tacos half way through to ensure both sides are crispy.
- Garnish & Serve – Drizzle with Habanero Mayonnaise, top with Mexican Pickled Onions, and spoon on some Salsa Mexicana and fresh Pico de Gallo Salsa.
Easy and delicious to make!!! I loved them!
Picadillo in a baked taco?!?!?! Why not! I’m not big on leftovers but thought I’d try this after using the original picadillo recipe. Glad I did! Makes it an entirely different meal. Not really a “leftover.” Delicious! THANK YOU.
Can you make these in the airfryer?
Hi Lucie! Yes you can! I actually make them there too for smaller quantities. I fry them at 350 for about 10 minutes but keep checking your as all air fryers are different. You’ll love them!
I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below. ⭐️
Gracias!!!! xx, Ana