Crispy Rolled Chipotle Beef Tacos Recipe

Introduction

Crispy Rolled Chipotle Beef Tacos bring a flavorful twist to classic tacos with a smoky, spicy filling and a golden, crunchy exterior. These baked tacos are topped with melted cheese and served with a creamy homemade ranch for a delicious meal everyone will love.

Ingredients

• 1 1/2 pounds ground beef or chicken
• 1 yellow onion, sliced
• 1 tablespoon chili powder
• 2 teaspoons garlic powder
• 2 teaspoons chipotle chile powder, or 2 canned chipotle chiles, chopped
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 can red enchilada sauce
• 2 cups shredded Mexican cheese
• 16-20 flour tortillas
• Olive oil, for rubbing
• 1 cup plain Greek yogurt or sour cream
• 1 cup fresh cilantro
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried dill
• 1/4 cup lime juice
• 1 teaspoon kosher salt

Instructions

1. Step 1: Preheat your oven to 425° F (220° C). In a large skillet over medium heat, cook the ground meat with the sliced onion, breaking up the meat as it browns, about 5 minutes.
2. Step 2: Stir in the chili powder, garlic powder, chipotle chile powder or chopped canned chipotles, smoked paprika, cumin, oregano, and salt. Pour in 1/2 cup water and cook for 2 to 5 minutes until the water evaporates. Mix in 1/2 cup of the red enchilada sauce, then remove the skillet from heat.
3. Step 3: Spoon about 2 tablespoons of the meat mixture down the center of each flour tortilla. Roll the tortillas tightly and place them seam-side down on a baking sheet. Lightly rub olive oil on the tops of the rolled tacos.
4. Step 4: Bake the tacos for 12 to 15 minutes until they are crispy and golden all around.
5. Step 5: Remove the tacos from the oven and spoon the remaining enchilada sauce over them. Sprinkle shredded Mexican cheese on top, then return the tacos to the oven for another 10 minutes or until the cheese is melted and bubbly.
6. Step 6: While the tacos bake, prepare the ranch sauce by blending Greek yogurt or sour cream, fresh cilantro, garlic powder, onion powder, dried dill, lime juice, and kosher salt until smooth.
7. Step 7: Serve the crispy rolled chipotle tacos hot, topped with plenty of the homemade ranch and, if desired, sliced avocado.

Tips & Variations

• For a milder flavor, reduce the chipotle chile powder or omit the canned chipotle chiles.
• Try using corn tortillas for a gluten-free option, but warm them well to prevent cracking when rolling.
• Add diced avocado or fresh salsa on top for extra freshness and texture.
• Use ground chicken or turkey as a leaner alternative to beef.
• Leftover ranch dressing makes a great dip for vegetables or a salad dressing.

Storage

Store any leftover tacos in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated 350° F oven for about 10 minutes or until heated through to preserve the crispiness. Alternatively, microwave briefly but expect the shells to lose some crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these tacos ahead of time?

Yes, you can assemble the rolled tacos and refrigerate them before baking. When ready, bake directly from the fridge, adding a couple of extra minutes to the baking time.

What can I substitute for red enchilada sauce?

If you don’t have enchilada sauce, you can use a mix of tomato sauce with chili powder, smoked paprika, and a pinch of cumin for a similar flavor profile.

Crispy Rolled Chipotle Beef Tacos Recipe

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★★★★★

4.4 from 87 reviews

• Author: Jack
• Total Time: 45 minutes
• Yield: 16–20 tacos 1x

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Description

These Crispy Rolled Chipotle Beef Tacos are a flavorful twist on traditional tacos, featuring a spicy chipotle-seasoned ground beef filling rolled inside flour tortillas, baked to crispy perfection, and topped with melted Mexican cheese. Served with a zesty homemade ranch sauce, these tacos deliver a perfect balance of smoky, spicy, and creamy flavors that make for a crowd-pleasing meal.

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Ingredients

Scale 1x2x3x

For the Filling

• 1 1/2 pounds ground beef or chicken
• 1 yellow onion, sliced
• 1 tablespoon chili powder
• 2 teaspoons garlic powder
• 2 teaspoons chipotle chile powder, or 2 canned chipotle chiles, chopped
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 cup water
• 1/2 cup red enchilada sauce

For Assembly

• 16–20 flour tortillas
• Olive oil, for rubbing
• 1/2 cup red enchilada sauce (remaining)
• 2 cups shredded Mexican cheese

For the Ranch Sauce

• 1 cup plain Greek yogurt or sour cream
• 1 cup fresh cilantro
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried dill
• 1/4 cup lime juice
• 1 teaspoon kosher salt

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Instructions

1. Preheat Oven: Preheat your oven to 425° F to prepare for baking the tacos.
2. Cook Meat and Onions: In a large skillet over medium heat, combine the ground beef or chicken with the sliced yellow onion. Break up the meat as it cooks until it is browned, about 5 minutes.
3. Add Spices and Simmer: Stir in chili powder, garlic powder, chipotle chile powder or chopped chipotle chiles, smoked paprika, ground cumin, dried oregano, and salt. Pour in 1/2 cup water and cook for 2 to 5 minutes until the water has evaporated. Mix in 1/2 cup red enchilada sauce and remove from heat.
4. Assemble Tacos: Spoon about 2 tablespoons of the meat mixture down the center of each tortilla. Roll each tortilla tightly and place seam-side down on a baking sheet. Rub the tops of the rolled tortillas with olive oil.
5. Bake First Round: Bake the rolled tacos in the preheated oven for 12 to 15 minutes, or until they are crispy all around.
6. Add Sauce and Cheese: Remove the tacos from the oven and pour the remaining 1/2 cup red enchilada sauce over them. Scatter the shredded Mexican cheese evenly over the tacos.
7. Bake to Melt Cheese: Return the tacos to the oven and bake for an additional 10 minutes, until the cheese is fully melted.
8. Prepare Ranch Sauce: While the tacos bake, combine Greek yogurt or sour cream, fresh cilantro, garlic powder, onion powder, dried dill, lime juice, and kosher salt in a blender. Blend until smooth and creamy.
9. Serve: Serve the crispy rolled chipotle beef tacos hot with generous dollops of the fresh cilantro ranch sauce and avocado if desired.

Notes

• You can substitute ground chicken for beef if preferred.
• If you prefer a less spicy dish, use less chipotle powder or omit the canned chipotle chiles.
• The ranch sauce can be made ahead and refrigerated for up to two days.
• Using flour tortillas helps achieve a crispier texture when baked compared to corn tortillas.
• For extra crunch, brush olive oil on both sides of the rolled tacos before baking.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Keywords: chipotle beef tacos, crispy rolled tacos, Mexican tacos, baked tacos, enchilada sauce tacos, homemade ranch sauce