Crispy Beef Tacos with Roasted Salsa
Oven-crisped beef and cheese tacos with a roasted tomato, jalapeño, and garlic salsa.
From Alexa's kitchen- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Serves
- 3
Method
Heat the oven to 450°F. Put the tomatoes, onion, and jalapeño on a sheet pan. Cut the top from the garlic head to expose the cloves, place it on foil, drizzle with oil, add a little salt, and wrap tightly. Set the garlic on the pan.
Drizzle the vegetables with oil and season with salt. Roast for 25-30 minutes, watching for light charring without burning.
Cook the ground beef in a pan, breaking it up and seasoning with salt, pepper, paprika, chili powder, and onion powder. Adjust the seasoning as it cooks.
On a second baking sheet, lightly oil both sides of the tortillas. Add cheese and cooked beef to each, fold closed, and sprinkle a little more cheese over the top.
Bake alongside the vegetables until the cheese melts and the tortillas brown, about 15 minutes in my oven.
Blend the roasted tomatoes, jalapeño, and onion. When the garlic is cool enough to handle, squeeze the cloves from their skins and blend them into the salsa. Add the paprika, chili powder, honey, and salt to taste.
Gently open the tacos to add your toppings, then finish with sour cream and roasted salsa.
Alexa's notes
Do not skip the salsa step; homemade is seriously the best!
Also, start the salsa first, since the vegetables take longer to roast than the tacos take to crisp.
- beef
- tacos
- salsa
- dinner
With love, Alexa
With Love, Alexa Recipes from Alexa's kitchen
Crispy Beef Tacos with Roasted Salsa
Ingredients
Tacos
- 6 taco-size tortillas
- 1 lb ground beef
- Shredded Mexican cheese
- Salt, to taste
- Pepper, to taste
- Paprika, to taste
- Chili powder, to taste
- Onion powder, to taste
- Oil, for the tortillas
Roasted salsa
- 1 1/2 cups baby tomatoes
- 1/2 yellow onion, chopped
- 1 head garlic
- 1/2-1 jalapeño, halved
- 2 tsp paprika
- 1 tsp chili powder
- 1 tsp honey
- Oil, for drizzling
- Pinch of salt
Optional toppings
- Shredded lettuce
- Chopped tomatoes
- Chopped red onion
- Sour cream
Method
- Heat the oven to 450°F. Put the tomatoes, onion, and jalapeño on a sheet pan. Cut the top from the garlic head to expose the cloves, place it on foil, drizzle with oil, add a little salt, and wrap tightly. Set the garlic on the pan.
- Drizzle the vegetables with oil and season with salt. Roast for 25-30 minutes, watching for light charring without burning.
- Cook the ground beef in a pan, breaking it up and seasoning with salt, pepper, paprika, chili powder, and onion powder. Adjust the seasoning as it cooks.
- On a second baking sheet, lightly oil both sides of the tortillas. Add cheese and cooked beef to each, fold closed, and sprinkle a little more cheese over the top.
- Bake alongside the vegetables until the cheese melts and the tortillas brown, about 15 minutes in my oven.
- Blend the roasted tomatoes, jalapeño, and onion. When the garlic is cool enough to handle, squeeze the cloves from their skins and blend them into the salsa. Add the paprika, chili powder, honey, and salt to taste.
- Gently open the tacos to add your toppings, then finish with sour cream and roasted salsa.
Notes
Do not skip the salsa step; homemade is seriously the best!
Also, start the salsa first, since the vegetables take longer to roast than the tacos take to crisp.