High Protein, High Fiber Crispy Baked Tacos with Ground Beef
These crispy baked tacos pack extra protein and fiber into a classic ground beef filling with sneaky lentils. Easy, one-pan, and genuinely kid-approved!
Ingredients
- 1 lb lean ground beef
- 3 tsp chili powder
- 1.5 tsp ground cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 14.5oz can fire-roasted diced tomatoes
- 2 tsp apple cider vinegar
- 2/3 cup dry red lentils (uncooked)
- 1.5 cups chicken or beef broth (or water)
- 8 medium flour tortillas
- 1.5 cups shredded monterey jack or cheddar cheese
- 2 tbsp olive oil or avocado oil
Instructions
- Preheat the oven to 425 degrees F.
- Brown the ground beef over medium high heat, contiuing to break up the meat as it cookes. Drain excess fat, keep the pan hot.
- Meanwhile, stir the taco seasoning ingredients: chili powder, cumin, paprika, garlic powder, and sea salt. Pour on top of the meat, adding in apple cider vinegar and the can of tomatoes. Give the mixture a quick stir.
- Now stir in the lentils and broth. Increase the heat to high, or until the mixture comes to a rolling boil. Reduce the heat to low and a gentle simmer. Let the lentils soak up the moisture and cook for about 12-15 minutes. Add salt to taste if needed, then remove from heat.
- Assemble the tacos by filling each tortilla with a scoop of the beef/lentil mixture, and a few tbsp of cheese. Fold the tacos in half and lightly brush oil on both sides of the exterior of the taco. Place on a lightly greased sheet pan, or sheet pan covered in parchment paper.
- Bake until crispy, about 15 minutes, flipping when baking is halfway. The tacos are done when they are golden brown and crisp on both sides.
- Let cool slightly before serving with your favorite taco toppings.