Baked Crispy Beef, Cheddar, and Pickle Tacos

Weight Watchers® PointsPlus® 

Recipes Content


Let’s talk tacos for a minute. In my world there are two types of tacos the authentic real tacos that I am lucky to find all over LA and then there are the tacos I grew up eating. Let’s call them gringo tacos. They almost always included ground beef, shredded iceberg, crispy taco shells, cheddar cheese, tomatoes, that weird taco sauce that comes in packets, and in my house the crowning ingredient lots of chopped pickles. Not a taco I think you could find anywhere in Mexico, but a taco I love and a taste of home.

Recently I had a serious craving for these tacos and this was the result. Crispy, crunchy American taco goodness bubbling with melted cheddar cheese and stuffed with pickles. They are really delicious, like really really delicious. And for those of you in LA, they mirror the crispy deep fried pockets of gringo taco joy they serve at Malo, just a touch healthier. Yum.

One more quick note about this recipe. The delicious taco seasoning, which I recommend making in bulk, comes from Wit and Vinegar (a hilarious food blog) via Joy the Baker. It’s good stuff.

Prep Time

Baked Crispy Beef, Cheddar, and Pickle Tacos

Prep Time: 
Cook Time: 
Total Time: 


  • 1 tbsp chili powder
  • 1/2 tbsp cumin
  • 1/2 tbsp. paprika
  • 1/2 tbsp oregano
  • 1/2 tbsp garlic powder
  • 1/2 tbsp onion powder
  • 1/2 tsp coriander
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/8 tsp. cayenne pepper
  • 1 lb 95% lean ground beef
  • 1/3 cup water
  • 1/2 tbsp cornstarch
  • 12 U corn tortillas
  • 1/2 cup reduced fat shredded cheddar cheese
  • 1/2 cup dill pickles, chopped

Nutritional Facts

Serving Size: 
2 crispy tacos
Amount Per Serving
Calories 240
Calories from Fat 23
% Daily Value *
Total Fat 6g
Saturated Fat 2g
Monounsaturated Fat 2g
Polyunsaturated Fat 0g
Cholesterol 49mg
Sodium 473mg
Total Carbohydrate 25g
Dietary Fiber 4g
Sugars 1g
Protein 22g


  1. Mix together the chili powder, cumin, paprika, oregano, garlic powder, onion powder, coriander, salt, pepper, and cayenne to create the taco seasoning.
  2. Preheat the oven to 400 degrees and line a baking sheet with foil. Spray with cooking spray.
  3. Brown the beef in a skillet until cooked through. Drain any excess fat. If you like you could add vegetables during this step. Diced onions, diced red and yellow peppers, or diced zucchini would be delicious.
  4. Whisk together the water and cornstarch. Add to the pan along with the taco seasoning and bring to a simmer. Let simmer for 3-4 minutes until sauce thickens.
  5. Microwave the tortillas for 30 seconds to one minute until nice and soft.
  6. Line up the 12 corn tortillas and sprinkle 1/2 of the tortilla with cheddar cheese. You will use 1/4 cup of cheese for all of the tortillas.
  7. Top with about 1/4 cup of beef mixture. Make sure to not overfill or they won’t close. Top with pickles and remaining shredded cheese. Fold over the tortilla. If needed you could place another baking sheet on top to hold down the tortillas, but I didn’t need to.
  8. Bake for 10-15 minutes until they begin to brown. Flip over and cook for an additional 5-7 minutes.
  9. Serve with your favorite salsa, guacamole, and/or light sour cream.
† PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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6 servings 2 crispy tacos 240 cal 25 g 6 g 22 g 4 g 2 g 49 g 473 g 1 g

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