Oven-Baked Mexican Street Tacos with Green Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Mini corn tortillas loaded with seasoned ground beef, topped with fresh cilantro and a tangy tomatillo salsa, baked to meld flavors beautifully. This mexican-inspired tacos & burritos ready in about 35 minutes blends ground beef, olive oil, small, finely chopped onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 310 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 6 Mexican cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 small finely chopped onion and 3 minced garlic cloves, sauté for 3 minutes until fragrant and translucent.
  2. Step 2: Add 1 lb ground beef, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Cook, breaking up the meat, for 7-8 minutes until browned and cooked through. Remove from heat.
  3. Step 3: Arrange 12 small corn tortillas on a baking sheet, slightly overlapping. Evenly distribute the cooked beef mixture on each tortilla.
  4. Step 4: In a blender, combine 6 quartered tomatillos, 1 seeded jalapeño, 1/2 cup fresh cilantro leaves, and 2 tbsp lime juice. Blend until smooth to make the green salsa.
  5. Step 5: Spoon 1 tbsp of green salsa over each taco, sprinkle 1/4 cup diced red onion and 1/4 cup crumbled cotija cheese evenly.
  6. Step 6: Bake tacos for 8-10 minutes until edges of tortillas are slightly crispy and cheese softens. Remove and serve warm.

Frequently asked questions

How long does Oven-Baked Mexican Street Tacos with Green Salsa take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Oven-Baked Mexican Street Tacos with Green Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Oven-Baked Mexican Street Tacos with Green Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oven-Baked Mexican Street Tacos with Green Salsa for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Oven-Baked Mexican Street Tacos with Green Salsa?

Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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