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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
Tacos are very tasty and easy to make. I made them over a bed of sweet potatoes that I chopped and baked for about 10 min before adding the rolled tacos on top to bake. The cilantro ranch is a bit of a miss—following directions it turns into cilantro ranch juice:(
Hey Niki,
Happy Tuesday! I appreciate you trying this recipe and your feedback, so glad it was enjoyed. Sorry to hear about the ranch! xx
Very tasty. I loved the seasoning for the beef and could envision using it for regular tacos and taco salads. Wish I could share a pic! Pretty too.
Hey Liz,
Awesome! Thanks so much for making this recipe, love to hear it turned out nicely for you! xT
One of the easiest dishes of yours that I’ve ever made (and I’ve made a lot!) and my entire family loved it! Definitely saving to make again.
Thanks so much, Amanda:) Love to hear this recipe was enjoyed by your family, I appreciate you giving it a try! xx
This was sooooo good! The tacos were crispy, the filling was tasty and the ranch was amazing!! Thanks for another great recipe that will now be added to our rotation!
Hey Marsha,
Fantastic! So glad to hear this recipe turned out well for you, I appreciate you making it! xx
Yummy and easy!
Thanks so much, Kate! Glad you enjoyed this recipe:) xx
Thank you so much for this recipe! We thought it was wonderful. I read some of the reviews that it was spicy so I toned it down a little bit. Everyone loved it and my husband was scrapping the pan for all the goodness after cooking the meat. I think your photographs are beautiful and the food is all so colorful! Don’t change a thing. You got to where you are by what you have been doing! It’s your style! Thank you!
Hi Sunday,
Love to hear this! Thank you for making this recipe and your comment! Have a wonderful week!!
Enjoyed this recipe very much.Could not find chipotle chili’s so used chili peppers in adobe sauce.
Hey Lori,
Love to hear this! Thank you for making this recipe and your comment! Have a wonderful week!!
Is it safe to assume the can of enchilada sauce is a 10 oz can?
Hey Jacob,
Yes, that is correct! I hope you love this recipe! xT
2 teaspoons of smoked paprika, plus the chipotle chili peppers was way too much smoky flavor. Won’t be making again but if i did I’d do this with just regular paprika.
Hi Tanya,
Thanks for trying this recipe and sharing your feedback, sorry to hear it was not enjoyed! xx
Why do all your recipes seem to have many of the same ingredients? They even have that same names, just one or two words exchanged. They have photographs that are all the same colors too.
Thanks for sharing your feedback, Lisa! I will try to add more variety in the future. Have a great day! xx
I think Teagan’s recipes have great variety—and pretty impressive that she can create such a high volume of winner recipes so consistently over such a long period of time. To the extent there’s overlap in ingredients across some different recipes, maybe it’s because those combinations are delicious, and good for her for “cracking the code” on certain combinations of ingredients that tend to go well together in a wide variety of applications. Thank you, Taegan!
Thanks so much:)
The tacos were super yummy! The ranch was way too salty..we couldn’t even eat it. i would use way less salt in the ranch!
Hey Carla,
Happy Sunday! Thanks a bunch for making this recipe, love to hear it turned out nicely for you! So sorry about the ranch. xx
Hi
I want to use chicken. What cut would you recommend: boneless thighs or chicken breasts
Hi Barbara,
I would recommend using ground chicken for this recipe. Please let me know if you have any other questions! Have a great weekend! xT
Is there a good GF tortilla that works with these
Hey Christine,
Sure, Siete brand makes a lot of great options. Please let me know if you give this recipe a try, I hope it turns out well for you! xT
These are good, but just an fyi for people who can’t handle a ton of spice (like me!) maybe tone back as needed. I am sweating after eating one lol! They are quite spicy and I didn’t think about it when putting everything together. But the ranch is great and does help tone it down! 👍
Thanks so much, Chelsea! I appreciate your feedback regarding the spice, but glad you enjoyed the tacos! Have a great weekend! xT
Such a fantastic recipe! The combination of ingredients is just perfect, and your instructions make it look so effortless. Can’t wait to make it soon!
Hey Yassine,
Fantastic! So glad to hear this recipe turned out nicely for you, thanks for making it! Happy Friday:)