Friends, I have been SO EXCITED to share this little recipe with you!! I made my Cheesy Ranch Tacos about 6 weeks ago for my kiddos and now, they are THEIR FAVORITE SUPPER! In fact, they’ve requested them every week since, so we’ve been having them on Sunday nights. And, I’m having to triple the recipe now because my big kids are each eating FOUR! Seriously, I’ve never seen my kids so taco obsessed 😉 . Here’s the secret though…they’re suuuuuuuper easy! You are going to want to make these tacos STAT!!Print
The key to my Cheesy Ranch Tacos is baking them a few minutes after you assemble! Trust me, your family will be requesting these every week at your house too!
- 1 pound of ground beef
- Extra Virgin Olive Oil (EVOO)
- salt and pepper
- 1 (1 oz) packet of Ranch seasoning (the powdered mix)
- 1 (4 oz) can of chopped green chiles
- 1 cup of your favorite Ranch dressing (we use Trader Joe’s)
- 2 cups of shredded Mexican blended cheese (I like the cheddar/Monterrey Jack combo), divided
- 8 crunchy taco shells (I like the “stand and stuff” kind)
- 1 red onion, chopped for garnish, optional
- cherry tomatoes, halved for garnish, optional
- Preheat your oven to 400 degrees.
- Spray a 9×12 baking dish lightly with non-stick spray. Set aside.
- In a large skillet over medium-high heat, brown your ground beef in a drizzle of EVOO until browned and crumbly. Once browned, stir in salt and pepper, your Ranch seasoning mix, chopped green chiles, Ranch dressing, and ¾ of your shredded cheese. Mix everything together and then remove the skillet from heat.
- Take each taco shell and fill with your cheesy ranch goodness. Pop this in the oven and bake about 8 minutes (not too long or your shells will burn).
- Remove from oven and serve immediately with an extra sprinkle of cheese, your chopped red onion and sliced cherry tomatoes…and maybe an extra drizzle of ranch!
If you’ve never baked a taco before, two things to note. First, you will NEVER go back! Baking tacos only make them more delicious. The second thing is that the bottoms of the taco do get a little soggy but the shells shouldn’t break and you should still be able to pick them up. We use a very lean meat (96/4) but if you use one with more fat, you might want to drain your ground beef after you brown it as to reduce the liquid in each taco shell.