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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 425° F to prepare for baking the tacos.
- 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.
- 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.
- 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.
- Bake First Round: Bake the rolled tacos in the preheated oven for 12 to 15 minutes, or until they are crispy all around.
- 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.
- Bake to Melt Cheese: Return the tacos to the oven and bake for an additional 10 minutes, until the cheese is fully melted.
- 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.
- 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
