These Cheeseburger Baked Tacos are our new FAVORITE tacos! Filled with barbecue ground beef, cheddar cheese, and topped with all your favorite burger toppings! They’re also naturally gluten-free.
Sometimes I get ideas in my head that I want to try, but as I go to make them I start to doubt myself.
I tell myself, “there is nothing special about Cheeseburger Baked Tacos. A taco is a taco is a taco. Get over it Ashley.”
But we have been on a MAJOR taco kick ever since these Baked Hawaiian Chicken Tacos, and then we had a taco bar for my daughter’s birthday party (we’re always on the hunt for easy and naturally gluten-free meals to serve family and friends) and I think we all realized how much we love tacos! My husband gets pumped about taco night
hours days before.
And I don’t know if you know how much crazy a 4 year old and a 19 month old can dish out but when the tacos hit the table, they’re there.
Tacos are such a social food, right? I love how it’s a meal that brings people together and gets everyone involved. Put out a spread of different toppings and everyone gets to do their thing! Plus, handheld food > a knife and fork, am I right?
Up until a few months ago, I was 100% a soft taco girl. I thought that hard tacos were too messy, too difficult for kids to eat, and I typically go for soft/fudgy/gooey over hard and crunchy.. . Unless we’re talking potato chips. Give me all the All Dressed chips.
My husband fell in love with these right from the start, and once we could convince the 4 year old to try them, she did, too. But even as I was watching them devour them while I was finishing up my photos, I was doubtful.
It was the pickles. In a TACO?!?
But you know what? The hard taco shells are the perfect neutral (and hey — naturally gluten-free!) base for a cheeseburger — or any — taco, and it’s not weird at all!
I highly recommend using the Stand ‘n’ Stuff Taco Shells from Old El Paso for this recipe and other baked tacos (the Nacho Cheese or Ranch taco shells would also be amazing!) — they fit so nicely in the pan and are less likely to fall over. And if you line your pan with tin foil you’ll have a mess free meal!
Lastly, I apologize that there is no bacon. I know you love bacon and you know I love bacon, but, well, I was lazy. And I didn’t want to cook bacon. You absolutely feel free to cook up some bacon and add it to yours!
*I’m proud to announce this post is sponsored by Old El Paso as part of my ambassadorship with them! Get ready for all the deliciousness coming your way this year! All opinions are, as always, my own.
See how easy they are to make!
- 1 lb lean ground beef
- ½ medium onion, diced
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup barbecue sauce
- 10 hard taco shells (I recommend Stand 'n' Stuff with the flat bottom)
- 1 cup shredded cheddar cheese
- 1 tomato, chopped
- 1 cup shredded lettuce
- Optional: mayo, pickles or bacon
- In a large skillet, cook ground beef and onion until browned. Season with salt and pepper. Stir in barbecue sauce.
- Preheat oven to 350 degrees F.
- Line taco shells up in a pan -- you will want just enough room so they don't fall over! I used 2 8x8" pans and had 5 in each.
- Divide beef between shells. Top with cheese and bake for 10 minutes until cheese is melted and tacos are heated through.
- Remove from the oven and top as desired with tomato, lettuce, mayo, pickles or cooked bacon as desired.
*Always be sure to check your ingredients to ensure they are certified gluten-free before serving people with allergies or Celiac disease