Ingredients (Serves 4)
For the Tacos:
8 small corn tortillas
1 cup shredded Mexican cheese blend (like Monterey Jack and cheddar)
1 can (4 oz) diced green chiles, drained
1/2 lb ground beef or shredded chicken (optional)
1 tsp chili powder
1 tsp garlic powder
Salt & black pepper, to taste
Cooking spray or olive oil, for crisping
For Serving:
Salsa, sour cream, or guacamole (optional)
Prep the Ingredients
Make the Filling:
If using meat, cook the ground beef or shredded chicken in a skillet over medium heat with chili powder, garlic powder, salt, and pepper until fully cooked, about 5-7 minutes. Drain excess fat and mix in the diced green chiles.
If skipping meat, simply mix the diced green chiles with the shredded cheese.
Assemble the Tacos:
Warm the tortillas slightly to make them pliable. Place a spoonful of the filling (meat and chiles, or just chiles and cheese) in the center of each tortilla. Fold in half to form a taco.
Cook the Tacos:
Preheat your oven or air fryer to 400°F (200°C).
Place the tacos on a wire rack or air fryer basket, seam-side down. Lightly spray with cooking spray or brush with olive oil to help them crisp up.
Bake or air fry for 8-10 minutes, flipping halfway, until the tortillas are golden and crispy, and the cheese is melted and bubbly.
Serve It Like This:
Arrange the crispy tacos on a platter.
Serve with salsa, sour cream, or guacamole on the side for dipping
Pair with a refreshing Mexican drink like horchata or a cold soda
Pro Tips:
For extra flavor, add a pinch of cumin to the filling.
If the tacos open during cooking, secure them with a toothpick before baking.