This easy ground beef baked taco recipe will quickly become a family favorite for taco night. It puts a healthier spin on tacos that your family is sure to love, and they won’t know that it’s gluten free or grain free depending on your tortilla choice. Don’t you just love it when your family doesn’t even know they are eating gluten-free recipes?! Best of all, these tasty ground beef tacos are so easy to make, you can have an amazing dinner of baked tacos on the table in under 30 minutes. The whole family will surely ask for seconds of these delicious and good-for-you tacos. With just a few simple ingredients, you can reinvent your taco Tuesdays into an easy weeknight meal the whole family will enjoy.

Quick and Easy Ground Beef Tacos

An easy weeknight meal full of flavor, the meat portion of this recipe can easily be doubled or tripled for easy gluten-free dinners, taco salads, and sweet potato nachos. I like to make big batches of this AIP homemade gluten-free taco seasoning so I can quickly whip up these tasty tacos. This homemade taco seasoning is also delicious sprinkled on shredded chicken breasts or shredded beef for a similar but different tasty variation of this easy recipe. If you are wanting to make chicken tacos be sure to check out my shredded chicken method here. I just sprinkle the taco seasoning below over the chicken and stir to combine. Using the same method for shredded beef tacos, you can use brisket and find my brisket recipe here.

Versatile Leftovers

I love to double or triple the meat portion of this gluten-free taco recipe because it makes for the best leftovers and sets me up with easy weeknight dinners. This flavorful taco meat is so versatile. Sometimes I just vary what kind of Tex Mex we are doing and make tacos bowls or crunchy tacos. And sometimes I completely change the flavor profile and sauté broccoli until crispy, then add in the “taco meat” and but completely transform it when I pour in some extra coconut aminos and a splash of fresh lime juice over cauliflower rice or white rice for a tasty Asian bowl. The meat also makes a great taco casserole base using ingredients that fit your dietary needs – I love mixing it with roasted sweet potatoes, black beans, cilantro and dollops of fresh guacamole and dairy-free sour cream. You could even layer in some gluten-free corn tortillas if corn is tolerated. But my favorite way to enjoy this taco meat is still oven-roasted into crunchy tacos. The leftovers make an easy weeknight dinner or can be repurposed into taco bowls or more crunchy tacos again later in the week.

AIP Tacos

I originally designed the meat base for this recipe when I was on the Autoimmune Protocol (AIP) diet which restricts nightshades like tomatoes. I had to come up with a way to make tacos without using traditional tomato sauce or paste. That’s how I came up with this homemade taco seasoning mix that is completely free from nightshades (chili powder or tomatoes) but still full of flavor. Even though I have since been able to safely reintroduce tomatoes to my diet, I still make these tacos all the time because this is seriously the best taco recipe and my whole family loves these! We usually have these two to three times a month. These AIP tacos have become a favorite taco night recipe that we enjoy over and over again.

Gluten-Free Tacos

Tacos have become a great way for those of us who have been diagnosed with celiac disease or even the rarer gluten ataxia (a nervous system disorder caused by gluten) to indulge in this Tex-Mex favorite without worry. Gluten ataxia causes poor coordination and balance problems due to exposure to gluten. The good news is both celiac and gluten ataxia can be treated with a strict lifelong gluten-free diet. Most grocery stores now have dedicated gluten-free sections and all products are clearly labeled “gluten-free” if certified. It’s important for those very sensitive to know that spices are not always guaranteed gluten-free, so I purchase mine from trusted dedicated gluten-free companies. These gluten-free tacos are flavor-filled and family-friendly so we can enjoy safe Tex-Mex with confidence!

What You Need to Make Baked Tacos

Ground beef – I use one pound of grass-fed ground beef for this recipe. You could use a variety of different meats for this recipe like ground turkey, ground bison, ground venison, or ground chicken.

Seasonings for the ground beef – salt, oregano, garlic powder, onion powder, coconut aminos, lime juice.

Grain free tortillas – I used Siete cassava tortillas for this recipe but really any gluten-free flour tortillas or almond flour tortillas will do. Sometimes, my family and I just put the taco mixture in Siete gluten-free taco shells or corn tortilla shells and skip the baking step for another easy dinner. If you prefer to have a soft taco, just put the taco mixture in your favorite gluten-free tortillas and skip the baking part altogether.

Dairy free cheese – My favorite dairy-free cheese brands are Violife and Daiya. If tolerated, cheddar cheese or a Mexican blend are great options for these tacos too.

Avocado Spray – I use avocado oil spray as it is essentially tasteless, but you can use coconut oil for a slightly sweeter taste. Ghee or butter are great options too if tolerated.

Toppings – add your favorite taco toppings: guacamole, dairy-free sour cream, cilantro, avocado crema, jalepenos, pico de gallo, black beans, hot sauce.

How to Make Baked Tacos

Prepare meat – add the ground beef to a large skillet and cook over medium heat. Add salt. Just before the ground meat is fully cooked, add in the remaining seasonings. Add the coconut aminos and lime juice at the end and stir to combine and cook until evaporated.

Make the tacos – The best part about this recipe is that you can skip the time spent watching tortillas cook in a large frying pan, and instead let your oven do all of the work while you get other things done! Line a baking sheet with parchment paper. Spray one side of the tortillas and lay that side down. Line the tray with all of your tortillas. Assemble with meat and cheese. Fold the tortillas in half and cover with another baking sheet. I usually bake for about 10-12 minutes. Remove from oven and flip the tacos and bake until the other side is crispy. Add toppings and serve!

Storing and Reheating

One of the great things about baked tacos is that they hold up nicely for meal prepping and leftovers. Allow tacos to cool completely then transfer them to an airtight container and store in the refrigerator for 3-4 days. Be sure to store tacos in a single layer or place parchment paper between layers to keep tacos from sticking together. Tacos can also be wrapped in plastic wrap or parchment paper, placed in a freezer friendly bag, and frozen for longer term storage. I like to warm refrigerated or frozen tacos in the oven at 375°F for 10-15 minutes to crisp up the shells and fillings.