Ingredients
Equipment
Method
- Dice the onion and mince the garlic. Add them to a large skillet with the ground beef over medium-high heat.
- Cook the beef until no pink remains. Mix the dry spices for the taco meat while the beef cooks. Add the spices towards the end of cooking and stir well.
- Reduce the heat. Add the enchilada sauce, stirring everything together until the sauce thickens. Remove the meat mixture from the heat.
- Preheat your oven to 400F (200C).
- Wrap the tortillas in a slightly damp paper towel. Microwave for 45 to 60 seconds, flipping halfway through. This makes the tortillas easier to fold. Place the warmed tortillas on a large wire rack or baking sheet.
- Place a generous pinch of cheese on one half of each tortilla. Add the beef mixture, followed by another pinch of cheese. Fold the tortillas in half, pressing down gently to seal them.
- Spray the tops of the tacos with cooking spray. Place a baking sheet on top of the tacos to keep them closed while baking.
- Bake for 14 to 18 minutes, or until the tacos are golden brown and crisp. Check them during baking because the extra-thin tortillas can burn quickly.
Nutrition
Notes
Each taco has 3 Smart Points. You can swap the mozzarella and cheddar for monterey jack or another melty cheese. You can also reduce the cheese amount to lower the calories since this recipe is extra cheesy. If you use a fattier meat, drain some of the fat before adding the spice and enchilada sauce to prevent soggy tortillas or runoff during baking. To reheat, air fry or bake at 400F for 3 to 5 minutes. The reheating time may vary based on how many tacos you reheat at once.