Crispy Oven Tacos

These Crispy Oven Tacos are a delicious twist on a classic favorite—packed with bold flavor and oven-baked to golden perfection. Seasoned ground beef is mixed with creamy refried beans, creating a hearty, protein-rich filling that’s both satisfying and mess-free. Nestled inside grain-free tortillas, the tacos are folded and baked for that irresistible crunch—no frying required. Ideal for weeknight dinners, game days, or Taco Tuesdays, they’re easy to make, naturally gluten-free, and endlessly customizable with your favorite toppings.

Ingredients:

Tacos:

• 1 lb. grass-fed ground beef

• 1 small white onion, diced

• 3 cloves garlic, minced

• 2 Tbsp. Siete mild taco seasoning

• 3 Tbsp. organic tomato paste

• 1 4 oz. can diced green chiles

• 1 tsp. Himalayan Sea Salt

• 1 can Siete refried beans

• Cassava Flour Tortillas

• Avocado spray

Toppings:

• Organic shredded lettuce

• Salsa

• Guacamole or Avocado

• Organic Cilantro

Instructions:

Preheat the oven to 400°F. In a cast iron skillet, add the ground beef and onion, and cook for 5-7 minutes. Drain any excess liquid. Add the garlic, taco seasoning, and salt until well blended. Add the tomato paste, diced green chiles, and cook for 5 more minutes. Warm up the refried beans in a separate pan and warm the tortillas on the stovetop (or microwave) to make them pliable. Line a baking sheet with parchment paper. When the meat mixture is cooked, assemble the taco by spreading the beans and then the meat mixture, and fold the tortilla in half. I didn’t use cheese, but you could always add cheese at this point, too. Repeat for the remaining tacos and spray the top with avocado oil. Bake for 15 minutes and then broil for 2 minutes to get extra crispy. Enjoy!