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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
Delish!!!!! Love how crispy this turns out. Nailed it.
Hi Mistie,
I appreciate you giving this recipe a try and your comment, love to hear it turned out well for you! XxT
Did not care for these enchiladas. They turned out so dry but soggy at the same time, and I followed the recipe exactly.
Hi Barbara,
Thanks for trying this recipe and sharing your feedback, sorry to hear it was not enjoyed. xx
How long would you do these in an air fryer for? I noticed that these are very similar to your black bean sweet potato enchiladas, can you tell me why this is a taco (since it has enchilada sauce on it)?
Hi Consuelo,
I don’t think these would be a great idea to do in the air fryer. For best results, I would keep the recipe as written. Please let me know if I can help in any other way! xxT
Looking forward to making this for dinner tonight! I noticed buttermilk in the long post as an ingredient for the ranch, but not in the recipe at the bottom of the page. How much do you add if any? Thanks!
Hi Nicole,
If you need to thin your ranch out, you can add a splash of buttermilk, but it’s not required. I hope you love these tacos! xx
These were really good and my family enjoyed them . I loved that they were crispy and not soggy. I made my own enchilada sauce to contol the spice level & used half a Chipotle pepper , but that’s just preference. I thinned the ranch sauce with water to make it blend better & it worked out because the thinner consistency allowed me to squeeze it on lightly and decoratively from a squeeze bottle. Will totally make these again, thanks for sharing .
Hey Melissa,
Wonderful! Thank you for trying this recipe and your comment, so glad to hear it turned out well for you! XxT
2 cans of chilies was way too hot for this recipe. 🙁
Hi Janet,
So sorry to hear this recipe was not enjoyed, but it’s just 2 peppers from the can of chipotle chilies, not 2 cans. Again, so sorry! xx
Your instructions say “ or 2 cans chilies, chopped.” Perhaps it would be helpful to update that to be more clear.
So sorry for any confusion, Janet! It is 2 canned chilies, chopped. I hope this helps!
So why not change that in the Recipe? Why leave the error? Clearly, everyone is asking about clarification. Why not correct it now?
The wording has been corrected. I am sorry for any confusion that was caused.
This was deliciously made with ground turkey and for wraps, we used tortilla wraps. A most enjoyable meal. Thank you for sharing!
Thank you so much! So glad to hear this recipe was a winner, I appreciate you making it! xx
Ooh Tieghan this looks tasty! Any recommendations on how could freeze for meal prep?
Thanks so much, Jenna! I would place them in an airtight container before baking and then finish the recipe once thawed from the freezer. I hope this helps! xT
Hello! I’m the narrative you mention buttermilk for the ranch, but it’s not listed in the recipe. I just made the ranch as the recipe says, and it is VERY thin. Is it supposed to be? I used plain Greek yogurt.
Hey Sarah! The ranch shouldn’t be too thin. How long did you blend it? I would just add additional Greek yogurt to make it creamy again! Hope that helps!! Enjoy!!
Can these be cooked in an air fryer and if so what temp are how long?
Hey Jody,
Sorry, I don’t think I would recommend the air fryer for this recipe, but I haven’t tested it so you could definitely try it if you wanted to. Please let me know if I can help in any other way! xx
What size flour tortillas do you use?
Hi Debbie,
I used 6 inch tortillas for this recipe. Please let me know if you have any other questions! xT
I want to make this but have a question – it sounds like it will be really spicy with 2 cans of chipotle peppers. Did you mean 2 chipotle peppers from the can? Thanks for clarifying T!
Hi Courtney,
You are just using 2 peppers from the can, not the entire can:) I hope this helps! Let me know if you try this recipe! xT
These look and sound more like enchiladas. What makes them tacos?
Hey Sam,
These are just simply meat rolled in a taco shell baked with cheese. Enchiladas are typically layered in a baking dish with sauce and cheese and then baked. I hope you love this recipe! xx
So the difference is the sheet pan vs. baking dish? These are baked with enchilada sauce and cheese.
We don’t like enchilada sauce, so these weren’t very well received. Will look for more of a taco recipe next time.
Thanks for sharing your feedback, Hallie. Sorry to hear these weren’t enjoyed….next time I would definitely try another recipe that doesn’t contain enchilada sauce if that is something your family does not enjoy:) Here’s a recipe you might like:
https://fett-weg.today/chipotle-chicken-tacos/%3C/a%3E%3Cbr /> I hope this helps! xx
I think the problem was the 2 cans of chilies. These comments weren’t there when we cooked. Your comment says use two chilies but the recipe says 2 cans chilies. I’m not sure how I was supposed to interpret that as just 2 chilies. I recommend you update so others don’t ruin dinner like I did. Adjusting my rating because I’m frustrated recipe was incorrect.
Hi Hallie,
Thanks for sharing your feedback, I am so sorry for any confusion!
I have a sodium restriction do you think I could do these with corn tortillas?? These look amazing!!
Hi Kristin,
You bet, that will work nicely for you! Please let me know if you give this recipe a try, I hope you love it:) xT
Did you mean 2 cans of chipotle chilies or 2 canned chilies? The way it’s written currently seems like a lot!
Hi Christy,
It’s just the 2 peppers from the can:) I hope this makes more sense! Let me know if you give the recipe a try! xT
Good morning. Love all your recipes, especially the spicy ones! Question on this one though, is it 2 canned chipotle peppers, chopped…or 2 cans peppers, chopped?
Thanks so much, Connie! Yes, it is 2 canned chipotle peppers, not the whole can:) Let me know if you give this recipe a try! xx
We loved these! 2 chipotle peppers were perfect (thank you Tieghan)…used my own sauce, but we’ll certainly be making these again!
Love to hear this, Connie! Thanks again for giving the recipe a try:) xx