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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!
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
Servings: 6
Calories Per Serving: 586 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
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
This post was originally published on February 18, 2025
These are very good, but once you pour the enchilada sauce over them, they become enchiladas. The tortillas are not crispy anymore.
Hey Scott,
Awesome! Thanks for making this recipe and your feedback, love to hear it was a hit!
Happy New Year!🥂🎆
Adapted slightly for ingredients I had on hand. Brushed them with enchilada sauce rather than pouring it over them so they would stay crispy. Husband and teenager loved them! Served with Mexican rice and corn.
Hi Andrea,
Wonderful! I appreciate you trying this recipe and your comment, I’m so glad it turned out well for you!
How would I modify this to use corn tortillas?
Hi Ashley! You can definitely use corn tortillas! Just warm them first (in a skillet or wrapped in a damp towel in the microwave) so they’re pliable and don’t crack. Then roll, oil, and bake as directed for a delicious, slightly crunchier taco! xT
Can you prepare these in advance and put them in the freezer for “ready meals”?
Hi Jessica,
Sure, I don’t see why not! Please let me know if you have any other questions! xx
We thought this turned out pretty well, although they weren’t particular crispy after I put the enchilada sauce and cheese on top (but still delicious!). The only problem we had was that the bottoms of the tacos were pretty tough, not easy to cut through if you’re recovering from surgery for a broken arm, but luckily my husband took care of them for me. Definitely one I’ll be making again!
Hey Helen,
Wonderful! I appreciate you giving this recipe a try and your comment, so glad to hear it was enjoyed!! So sorry to hear about your arm, wishing you a speeding recovery! xx
Good flavor just not as crispy after adding enchiladas sauce on top.
Hi Kristen,
Thanks for making this recipe and your feedback, glad to hear they were enjoyed! xx
What size can of enchilada sauce do I use?
And can I assemble these ahead of time? Or will they be soggy?
Hi Ann,
I used a 15 oz jar of enchilada sauce. Yes, you could assemble ahead of time and then bake when you are ready to serve. I hope you love this recipe! xx
Absolutely DELICIOUS! I will say- this is spicyyyy. Next time I’ll probably only add one can of chipotle peppers. The next day the spice went down slightly, but just beware for any non spice lovers that will be enjoying this. Still, one of my favorite dishes I’ve made from Tieghan (and that’s saying a lot)!
Hey Blair,
Awesome! So glad to hear this recipe turned out well for you, thanks for giving it a try! xxT
Hi Blair, just a heads up that the recipe calls for two chiles, not two cans of chiles!
My husband and I really enjoyed this one! I did have to bake mine for a little longer at a higher temp to get this to crisp up. I will add for chipotles next time too, they added a lot of depth to the filling. We will definitely be making this again!
Love to hear this, Taylor! Thanks a lot for making this recipe and your feedback! Have a wonderful week! xxT
My family absolutely loved this recipe. I made one spicy sauce for myself and husband and one without the jalapeño
I couldn’t think of a meal I would have wanted more as we ate them. So satisfying
Hey Ashley,
Wonderful! Love to hear this recipe was a winner, I appreciate you making it! Have the best weekend:)
How much buttermilk are you supposed to add to the ranch sauce?
Hi Debbie,
Just a splash if you need to thin it out:) I hope you love this recipe, please let me know if you give it a try! xx
You talk about using jalapeno and buttermilk in the ranch but its not on the printed recipe. I can figure out jalapeno but how much buttermilk? Thank you! Looks delicious!
Hi Karmen,
If you need to add a little buttermilk for thinning you can, but otherwise you don’t need to use it. I hope you love this recipe! xx
I thought there was a jalepeno in the sauce?
Hi Christine,
I like a little heat in my sauce so I add a jalapeño, but totally optional! I hope you love this recipe! xT
Is a tablespoon the correct measurement for the chili powder? Not teaspoon?
Hi Katie,
Yes, that is correct. Please let me know if you have any other questions! I hope you love this recipe! xx