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Crispy Rolled Chipotle Beef Tacos. Quick cooking ground beef (or use chicken) cooked with a homemade mix of spices, all tucked into soft tortillas and baked until crispy. Then, top these sheet-pan tacos with cheese and bake once until melty. Serve with plenty of avocado (of course) and my homemade cilantro ranch. These are so delicious!
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We all know about my dad’s crispy tacos. I make them probably twice a week and talk about them all the time. They might be my favorite dinner!
As a kid, I’d always pick hard-shell tacos over flour tortillas. I just preferred the CRUNCH of those yummy hard shells.
My brothers, however, enjoy soft tortillas, so my dad would roll the taco meat up with cheese and serve those to the boys. They still request the soft flour tortillas from time to time, but most of us prefer crispy shells!
On occasion, Dad would run out of hard shells. When that happened, he’d bake the flour tortillas with cheese!
It was always such a treat when he did this!
I’d forgotten about those tacos and mostly stuck with hard shells. But recently, when I was thinking of new recipes to share, these suddenly came to mind! I can’t say they’re identical to the rolled tacos my dad would make, but they’re so yummy!!
Here are the details
Ingredients
- Ground beef – or use ground chicken/turkey
- Onions
- Chili powder
- Chipotle chiles or use chipotle chile powder
- Garlic powder
- Smoked paprika
- Cumin
- Oregano
- Red enchilada sauce
- Small flour tortillas – I adore Caramelo Tortillas
- Shredded mixed Mexican cheese
- Fresh cilantro and avocado – for serving
Ranch Ingredients
- Plain Greek yogurt or sour cream
- Fresh cilantro
- Jalapeño
- Garlic and onion powder
- Dried dill
- Lime juice
- Buttermilk
Special Tools
Just a skillet and sheet pan for this recipe!
Steps
Step 1: cook the meat
I love to use ground beef for these tacos, just like my dad did! I cook the beef along with a yellow onion, chili powder, chipotle, garlic, smoked paprika, cumin, and oregano.
Once the meat has browned add water to allow time for the seasonings to really flavor the meat.
When the meat is cooked and smells yummy, add some enchilada sauce, then pull the skillet off the heat.
Step 2: roll the tacos
Now roll the meat up with flour tortillas and place them seam-side down on a baking sheet.
Bake for 12 to 15 minutes – time for the tacos to get crispy!
Step 3: add the sauce and cheese
When the tacos are crispy, pour over the remaining enchilada sauce and top with cheese.
Bake to get the cheese melted!!
Step 4: the ranch
For the ranch, you can use Greek yogurt or sour cream. Add everything to a blender and blend until creamy.
Step 5: serve
Serve the tacos right from the sheet pan. Add avocado and spoon over the ranch!
Delicious!
Looking for more simple weeknight recipes? Here are a few favorites:
Crispy Cider Braised White Chili Chicken Tacos
Crispy Jalapeño Cream Cheese Buffalo Chicken Taquitos
Sheet Pan Buffalo Chicken Pizza
Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips
Healthier Homemade Crunchwrap Supreme
Crispy Chipotle Chicken Tacos with Cilantro Lime Ranch
Crockpot Crispy Buffalo Chicken Tacos
Lastly, if you make these Crispy Rolled Chipotle Beef Tacos, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crispy Rolled Chipotle Beef Tacos
Ingredients
- 1 1/2 pounds ground beef or chicken
- 1 yellow onion, sliced
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 2 teaspoons chipotle chile powder, or 2 canned chipotle chiles, chopped
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 can red enchilada sauce
- 2 cups shredded Mexican cheese
- 16-20 flour tortillas
- olive oil, for rubbing
Cilantro Ranch
- 1 cup plain Greek yogurt or sour cream
- 1 cup fresh cilantro
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- 1/4 cup lime juice
- 1 teaspoon kosher salt
Instructions
- 1. Preheat the oven to 425° F.2. In a large skillet, combine the ground meat and onions. Cook over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the chili powder, garlic powder, chipotle powder or chiles, paprika, cumin, oregano, and salt. Pour over 1/2 cup water. Cook for 2-5 minutes until the water has cooked out. Mix in 1/2 cup enchilada sauce. Remove from the heat.3. Spoon 2 tablespoons of the meat down the middle of each tortilla. Roll up and place seam-side down on a baking sheet. Rub the tops with oil. Bake for 12-15 minutes, until crispy all around. 4. Pour over the remaining enchilada sauce. Scatter the cheese over the tacos. Bake for another 10 minutes until the cheese is melted.5. To make the ranch, blend everything in a blender until smooth. 6. Serve the tacos with plenty of ranch and avocado
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This recipe was easy and delicious! I used corn tortillas instead of flour and they got the job done. Also, the sauce was so interesting! I loved it and think it’d be great on chicken too. Definitely making again.
Hey Caitlin,
Awesome! Thanks a lot for making this recipe and your comment, love to hear it was enjoyed!
How big is a can of enchilada sauce? It varies brand to brand.
Hi Sima,
I used a 15oz can of enchilada sauce. Let me know if you give this recipe a try, I hope you love it!
My dad also loves some smoked paprika and chipotle peppers he isn’t Mexican in fact he’s from Minnesota lol yet he can make some excellent chipotle foods with the best of them am getting the ingredients now to make this tonight with my dad here in Alaska where he ended up after college
Hi Leilani,
So fun! I hope you both love this recipe, let me know how it turns out for you!
Wow this is actually my favorite taco recipe I’ve ever tried. Very simple to make and soooooo good! Top tier, Teighan, as always. Thank youuuu for sharing! 🤍
Hey Makenna,
Wonderful! Thanks so much for making this recipe and taking the time to comment. So glad it was enjoyed!
Absolutely loved this recipe! I made homemade enchilada sauce and used fresh tortillas from the farmers market. A definite do-over!!
Hey Sara,
Big thanks for making this recipe and sharing back. So glad it hit the spot!
Can you sub with corn tortillas?
Hi Meaghan,
Yes, that will also work nicely for you! I hope you love this recipe, please let me know if you give it a try.
Have a great weekend!
This is a go to for us! We love the spice level from the chipotles and the cooling ranch sauce!!
Hey Mandy,
Fantastic! I appreciate you making this recipe and your feedback, so glad it turned out well for you!
Have a great weekend!
The list of ingredients has buttermilk but I don’t see in the recipe where it is used??
Hi Shannon,
You can add a splash of buttermilk to the ranch if needed to thin it:)
I hope you love this recipe!