Tasty Baked Tacos Recipe

Introduction

This tasty baked tacos recipe combines crispy bacon, seasoned potatoes, and fluffy scrambled eggs wrapped in soft corn tortillas. It’s a flavorful and satisfying meal perfect for breakfast, brunch, or a casual dinner.

Ingredients

• 4 slices bacon
• 2 tbsp canola oil
• 4 cups potatoes, cut into 1-inch cubes
• 2 1/2 tbsp Old El Paso™ Original Taco Seasoning Mix (from 6.25 oz container)
• 8 soft corn tortillas (6 inch)
• 8 eggs, well beaten
• 1/2 cup Monterey Jack cheese, shredded (2 oz)

Instructions

1. Step 1: Preheat your oven to 375°F. Arrange 4 slices of bacon on an ungreased cookie sheet with sides. Bake the bacon for 10 minutes until crisp. Let it cool for about 5 minutes, then coarsely chop into small pieces.
2. Step 2: While the bacon bakes, heat 2 tablespoons of canola oil in a 10-inch skillet over medium heat. Add the cubed potatoes and stir to coat them in oil. Sprinkle 2 1/2 tablespoons taco seasoning over the potatoes and stir well. Cook for 15 to 20 minutes, turning every 5 minutes, until potatoes are soft when pierced.
3. Step 3: In an ungreased 13×9-inch glass baking dish, stand 8 soft corn tortillas against each other to form open taco shells. This will keep the tortillas ready for filling and baking.
4. Step 4: In a clean skillet, cook the well-beaten eggs over medium heat. Stir frequently until the eggs start to scramble and are just set, then remove from heat promptly to keep them slightly soft for a creamier texture during baking.
5. Step 5: Fill each tortilla with about 1/4 cup of the seasoned potatoes. Evenly distribute the scrambled eggs and chopped bacon into each tortilla. Top each taco with 1 tablespoon of shredded Monterey Jack cheese.
6. Step 6: Bake the assembled tacos in the oven at 375°F for 10 minutes until the cheese melts. Serve immediately while hot and enjoy.

Tips & Variations

• For extra crispiness, you can fry the tortillas briefly before arranging them in the baking dish.
• Substitute Monterey Jack cheese with cheddar or pepper jack for a different flavor.
• Add diced onions or bell peppers to the potatoes for extra color and taste.
• Use turkey bacon instead of pork bacon for a lighter option.

Storage

Store leftover baked tacos in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F for 8-10 minutes or in the microwave for 1-2 minutes until warmed through. To keep tortillas from becoming soggy, reheat them uncovered.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these tacos ahead of time?

Yes, you can prepare and assemble the tacos in advance, then bake them just before serving. Store the assembled but unbaked tacos in the refrigerator for up to a day.

What can I use if I don’t have Old El Paso Taco Seasoning?

You can substitute with a mix of chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of salt for a homemade taco seasoning blend.

Tasty Baked Tacos Recipe

Print Recipe

★★★★★

4.9 from 137 reviews

These Tasty Baked Tacos combine crispy bacon, seasoned potatoes, scrambled eggs, and melted Monterey Jack cheese in soft corn tortillas, baked to perfection for a hearty and delicious meal.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 tacos 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Meat and Dairy

• 4 slices bacon
• 8 eggs, well beaten
• 1/2 cup Monterey Jack cheese, shredded (2 oz)

Produce

• 4 cups potatoes, cut into 1-inch cubes

Pantry

• 2 tbsp canola oil
• 2 1/2 tbsp Old El Paso™ Original Taco Seasoning Mix (from 6.25 oz container)
• 8 soft corn tortillas (6 inch)

Instructions

1. Bake and Chop the Bacon: Preheat your oven to 375°F. Arrange 4 slices of bacon on an ungreased cookie sheet with sides. Bake the bacon for 10 minutes until crisp. Let the bacon cool for about 5 minutes, then coarsely chop it into small pieces for later use.
2. Cook the Seasoned Potatoes: While the bacon bakes, heat 2 tbsp canola oil in a 10-inch skillet over medium heat. Add 4 cups of cubed potatoes and stir to coat them in the oil. Sprinkle 2 1/2 tbsp taco seasoning over the potatoes and stir well. Cook the potatoes for 15 to 20 minutes, turning every 5 minutes, until they are soft when pierced with a knife.
3. Prepare the Tortillas: In an ungreased 13×9-inch glass baking dish, arrange 8 soft corn tortillas standing against each other to form open taco shells. This setup keeps the tortillas ready for filling and baking.
4. Scramble the Eggs: In a clean skillet, cook 8 well-beaten eggs over medium heat, stirring frequently until they start to scramble and are just set. Remove from heat promptly to prevent overcooking, leaving them slightly soft for a creamier texture during baking.
5. Assemble and Fill the Tacos: Fill each prepared tortilla with about 1/4 cup of the seasoned potatoes from the previous step. Evenly distribute the scrambled eggs and chopped bacon into each tortilla. Top each taco with 1 tablespoon of shredded Monterey Jack cheese.
6. Bake and Serve: Place the assembled tacos in the oven and bake at 375°F for 10 minutes until the cheese melts. Serve immediately while hot and enjoy.

Notes

• Use a 10-inch skillet for cooking potatoes to ensure even cooking.
• Do not grease the baking dish or cookie sheet to help bacon and tortillas crisp properly.
• Scramble eggs just until set to keep them creamy after baking.
• You can substitute Monterey Jack cheese with cheddar or your favorite melting cheese.
• Serve with salsa, sour cream, or guacamole for added flavor.

Keywords: baked tacos, breakfast tacos, bacon tacos, cheesy tacos, easy taco recipe