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Ground Beef and Chorizo Baked Tacos

Baking these Ground Beef and Chorizo Baked Tacos would also be a great way to entertain. You can make the filling ahead of time and even stuff them ahead of time. Then bake them when your guest arrive and place them on the table with a variety of toppings and let your guest top their taco the way they like to eat them. 
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 18 servings
Calories 169kcal
Author Katie


  • 1 lb lean ground beef
  • Chorizo Sausage Links casing removed and diced
  • ½ white onion minced
  • ¼ cup mixed-color bell peppers diced
  • 2 tablespoons taco seasoning
  • 18 taco shells
  • 2 cups shredded cheddar
  • 1 cup Shredded Lettuce
  • ½ cup diced tomatoes optional
  • ½ cup sliced olives optional


  • Remove the casings from the chorizo and dice. Set to the side.
  • Place the ground beef and diced chorizo in a skillet. Cook on high, breaking up the meat for the first 3 minutes. Reduce the heat to medium-low and add in the onions and bell pepper. Mix and break the ground beef a part. Cook for an additional 5 minutes until you no longer see pink in the ground beef. Add the taco seasoning and mix well. Remove from the heat.
  • Preheat oven to 400 degrees Fahrenheit.
  • Begin stuffing taco shells with ground beef and chorizo mixture. Top with cheese and place in a glass baking sheet ensuring that the tacos are standing upright.
  • Bake for 12 minutes until golden brown. Remove from the oven and top with shredded lettuce, diced tomatoes, and black olives if desired.


Baking your tacos ensures they are crispy and crunchy. I stick with regular taco shells, not the ones that stand on their own.


Calories: 169kcal | Carbohydrates: 9g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 229mg | Potassium: 153mg | Fiber: 1g | Sugar: 1g | Vitamin A: 314IU | Vitamin C: 6mg | Calcium: 111mg | Iron: 1mg