Crispy Chipotle Ranch Tacos (Edit recipe)

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Get ready for taco night with these oven-baked crispy corn tortillas filled with seasoned ground beef, gooey cheddar, and black beans. Topped off with pickled jalapeños and a creamy, smoky chipotle‑ranch sauce—this recipe delivers bold flavor, crunchy texture, and a zesty kick in every bite. No frying required—just bake until golden and serve these crowd-pleasing tacos warm with extra chipotle ranch, guac, fresh cilantro, or pickled onions. Perfect for weeknight dinners, game day, or your next taco gathering!

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PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

16

Serves: 12

Ingredients

Tacos

1 lb Ground Beef
1 whole Taco Seasoning - Primal Palate, packet
12 whole Corn Tortilla
1.5 cup Sharp Cheddar Cheese, shredded
2 Tbsp Avocado Oil
1 whole Black Beans, can, rinsed and drained
0.5 cup Jalapeños, Pickled, optional

Chipotle Ranch

0.5 cup Sour Cream
0.25 cup Mayonnaise
2 Tbsp Organic Garden Ranch Seasoning Mix - Primal Palate
1 Tbsp Lime Juice
1 tsp Lime Zest
0.25 tsp Sea Salt
3 whole Chipotle Peppers in Adobo Sauce, see notes

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add all of the chipotle ranch ingredients to the food processor or blender and pulse until combined. Set aside.
Heat a skillet over medium high heat and add the ground beef. Chop the meat with a spatula and once cooked drain the excess grease. Add the meat back to the skillet and add one packet of taco seasoning with about 1/3 cup water and simmer for a few minutes until most the water is gone. Set aside
Preheat oven to 425 and line two baking sheets with parchment paper. Place 6 tortillas on each pan and spray or brush both sides of the tortilla with avocado oil. Top the tortillas with a little shredded cheese and then cook them in the oven for 3-4 minutes so the the tortillas can soften and cheese can melt.
Add a heaping tablespoon of taco meat on one half of the tortillas shell. Top with some black beans, pickled jalapeño
(If using) and a dollop of chipotle ranch. Fold the tortilla over and press together so it makes a taco. Repeat with remaining shells and put them back in the oven to bake for 8-10 minutes or until taco is heated through and crispy.
Serve tacos warm with chipotle ranch and other optional toppings like guacamole and pickled onions.

Notes

Depending on the size of your tortillas you may have some extra meat and beans. You can make more tacos or store the remaining ingredients.

If you are having a hard time getting the tortillas to stay together while baking you can line them up slightly stacked on top of the other to keep the shells closed. You can adjust the amount of chipotles to your personal spice preference.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	442
Fat:	24 g
Carbohydrates:	32 g
Protein:	23 g
Cholesterol:	77 g
Sodium:	505 mg
Fiber:	6 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.