Description
These Crispy Rolled Chipotle Beef Tacos are a flavorful twist on traditional tacos, featuring a smoky chipotle and chili powder seasoned ground beef or chicken, rolled inside flour tortillas, baked to a perfect crispiness, and topped with melty Mexican cheese and a zesty homemade ranch dressing. Perfect for a delicious and satisfying meal with a balance of smoky, spicy, and creamy flavors.
Ingredients
Scale
Meat Filling
- 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
- 1/2 cup water
- 1/2 cup red enchilada sauce
Tacos & Toppings
- 16–20 flour tortillas
- olive oil, for rubbing
- 1/2 cup red enchilada sauce (remaining from 1 can total)
- 2 cups shredded Mexican cheese
Ranch Dressing
- 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
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the crispy tacos.
- Cook Meat and Onions: In a large skillet over medium heat, combine the ground meat and sliced onions. Cook, breaking up the meat, until browned and the onions are soft, about 5 minutes.
- Add Spices and Sauce: Stir in chili powder, garlic powder, chipotle powder or chopped canned chipotles, smoked paprika, cumin, oregano, and salt. Pour in 1/2 cup water and cook for 2-5 minutes until the water evaporates. Mix in 1/2 cup of red enchilada sauce and then remove the skillet from heat.
- Assemble Tacos: Spoon 2 tablespoons of the meat mixture down the center of each flour tortilla. Roll up tightly and place seam-side down on a baking sheet. Lightly rub the tops with olive oil to help crisping.
- Bake Tacos: Bake the rolled tacos in the preheated oven for 12-15 minutes, until they are crispy all around.
- Add Sauce and Cheese: Remove from oven and pour the remaining 1/2 cup enchilada sauce over the tacos. Scatter shredded Mexican cheese evenly on top.
- Melt Cheese: Return the baking sheet to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly.
- Prepare Ranch Dressing: While the tacos bake, blend together Greek yogurt or sour cream, fresh cilantro, garlic powder, onion powder, dried dill, lime juice, and kosher salt in a blender until smooth and creamy.
- Serve: Serve the crispy tacos hot with generous drizzles of the homemade cilantro ranch dressing and optional avocado slices for added creaminess and freshness.
Notes
- You can substitute ground chicken for beef for a lighter variation.
- Adjust chipotle chile powder or canned chipotles to control the spice level.
- Use gluten-free tortillas to make this recipe gluten-free if needed.
- Leftover tacos can be refrigerated and crisped up again in the oven before serving.
- For a dairy-free ranch alternative, use a plant-based yogurt and skip the cheese or replace with a non-dairy cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Keywords: chipotle beef tacos, crispy rolled tacos, enchilada sauce tacos, Mexican cheese tacos, homemade ranch dressing
