Baked Street Tacos
Baked Street Tacos
Ingredients
For the Flavorful Filling
- 2 pounds ground beef, 80/20 lean
- 1 onion, finely chopped
- 1 ounce taco seasoning, store-bought or homemade
- 1/4 cup water
- 1/4 cup refried beans
- 1 1/2 cups Colby Jack cheese, shredded, divided
For the Tacos
- 4 low-carb flatbreads, such as Cut Da Carb brand
- as needed cooking spray
For the Fresh Toppings
- 2 cups shredded lettuce
- 1 Roma tomato, finely chopped
Instructions
- 1
In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a spatula as it cooks.
⏱️ 10 min
- 2
While the beef is browning, finely chop the onion. Add the chopped onion to the skillet with the beef and continue cooking until the beef is fully browned and the onion is softened and translucent.
⏱️ 5 min
- 3
Finely chop the Roma tomato and set aside for later use as a topping.
⏱️ 2 min
- 4
Drain any excess grease from the beef and onion mixture. Stir in the taco seasoning and water, mixing well to combine and coat the meat.
⏱️ 3 min
- 5
Add the refried beans to the meat mixture and stir until fully incorporated. This will add a creamy consistency to the filling.
⏱️ 2 min
- 6
Add 1 cup of the shredded Colby Jack cheese to the hot meat mixture and stir until the cheese is melted and well combined. Set aside the remaining 1/2 cup of shredded cheese for topping the assembled tacos.
⏱️ 3 min
- 7
Preheat your oven to 375°F. Prepare the low-carb flatbreads by folding each in half and using kitchen shears to cut out two semi-circles from each half, effectively creating four small, round street taco-sized tortillas from each original flatbread. You should have 16 mini tortillas.
⏱️ 10 min•🌡️ 375
- 8
Lightly spray a 9x13 inch baking dish with cooking spray. Fill each small tortilla with a spoonful of the beef and cheese filling, then sprinkle with a bit of the reserved shredded Colby Jack cheese.
⏱️ 10 min
- 9
Arrange the filled tacos in the prepared baking dish. To help them hold their shape, you can place a glass jar filled with water in the center of the dish and arrange the tacos around it, standing upright.
⏱️ 2 min
- 10
Bake the tacos in the preheated oven for approximately 20 minutes, or until the cheese is melted and bubbly and the tortillas are slightly crispy.
⏱️ 20 min•🌡️ 375
- 11
Once baked, carefully remove the tacos from the oven. Top generously with the shredded lettuce and the previously chopped Roma tomatoes. Serve immediately and enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Street Tacos
Ingredients
For the Flavorful Filling
- 2 pounds ground beef, 80/20 lean
- 1 onion, finely chopped
- 1 ounce taco seasoning, store-bought or homemade
- 1/4 cup water
- 1/4 cup refried beans
- 1 1/2 cups Colby Jack cheese, shredded, divided
For the Tacos
- 4 low-carb flatbreads, such as Cut Da Carb brand
- as needed cooking spray
For the Fresh Toppings
- 2 cups shredded lettuce
- 1 Roma tomato, finely chopped
Instructions
- 1
In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a spatula as it cooks.
⏱️ 10 min - 2
While the beef is browning, finely chop the onion. Add the chopped onion to the skillet with the beef and continue cooking until the beef is fully browned and the onion is softened and translucent.
⏱️ 5 min - 3
Finely chop the Roma tomato and set aside for later use as a topping.
⏱️ 2 min - 4
Drain any excess grease from the beef and onion mixture. Stir in the taco seasoning and water, mixing well to combine and coat the meat.
⏱️ 3 min - 5
Add the refried beans to the meat mixture and stir until fully incorporated. This will add a creamy consistency to the filling.
⏱️ 2 min - 6
Add 1 cup of the shredded Colby Jack cheese to the hot meat mixture and stir until the cheese is melted and well combined. Set aside the remaining 1/2 cup of shredded cheese for topping the assembled tacos.
⏱️ 3 min - 7
Preheat your oven to 375°F. Prepare the low-carb flatbreads by folding each in half and using kitchen shears to cut out two semi-circles from each half, effectively creating four small, round street taco-sized tortillas from each original flatbread. You should have 16 mini tortillas.
⏱️ 10 min•🌡️ 375 - 8
Lightly spray a 9x13 inch baking dish with cooking spray. Fill each small tortilla with a spoonful of the beef and cheese filling, then sprinkle with a bit of the reserved shredded Colby Jack cheese.
⏱️ 10 min - 9
Arrange the filled tacos in the prepared baking dish. To help them hold their shape, you can place a glass jar filled with water in the center of the dish and arrange the tacos around it, standing upright.
⏱️ 2 min - 10
Bake the tacos in the preheated oven for approximately 20 minutes, or until the cheese is melted and bubbly and the tortillas are slightly crispy.
⏱️ 20 min•🌡️ 375 - 11
Once baked, carefully remove the tacos from the oven. Top generously with the shredded lettuce and the previously chopped Roma tomatoes. Serve immediately and enjoy!
⏱️ 3 min