Crunchy Poblano Beef Tacos (Cheesy & Crispy Ground Beef Recipe)
Juicy ground beef, poblano peppers, and smoky adobo come together in these beef tacos, tucked into tortillas with melted cheese and broiled until golden and crispy.
🔗 Crunchy Poblano Beef Tacos Links
👩🍳Why These Crunchy Poblano Beef Tacos Belong on Your Taco Night Menu
I grew up on tacos, and beef tacos were always at the top of the list. My mom made them at least once a week, usually in those classic crunchy corn shells. She loved them so much she would sometimes butter and salt the shell and eat it all by itself. That’s how deep her taco obsession ran.
Over the years, I’ve created a lot of taco recipes for this blog, and most of them lean toward the “elevated taco” side of things. You can see a roundup of my best taco recipes in this post on taco night ideas, including plenty of toppings and side dish inspiration. Some of our family favorites include my Air Fryer Baja Fish Tacos with Zesty Chipotle Sauce, the indulgent Burrata Steak Tacos with Arugula Pesto, and the flavor-packed Tandoori Chicken Tacos.
Most of those recipes are built around soft tortillas, though you could swap in crunchy shells if you wanted. But I kept coming back to my mom’s love of crispy shells and simple beef tacos. That’s where this recipe comes in. These Crunchy Poblano Beef Tacos start with ground beef, poblano peppers, and smoky adobo sauce, all tucked into corn tortillas with melty cheese and broiled until golden and crispy.
The end result is juicy, cheesy, and crunchy in every bite. Sheet pan tacos like these are one of the easiest ways to feed a crowd, and they’re proof that beef tacos don’t have to be complicated to be downright irresistible.
🛒 Ingredients for Crunchy Poblano Beef Tacos
Topping Ideas
🥣 How to Make Crunchy Poblano Beef Tacos
Start by heating a little olive oil in a large skillet over medium heat. Add the diced onion, chopped poblano pepper, and chopped bell pepper along with a small pinch of salt. Stir them around and let them cook until they soften and start to smell sweet. This usually takes about five to seven minutes.
Once the peppers and onion are tender, stir in the minced garlic. Let it cook for about thirty seconds, just until it smells fragrant. Garlic can burn quickly, so keep an eye on it.
Push the vegetables to the side of the skillet so you have room to add the ground beef. Break the meat apart with a wooden spoon and cook until it is browned all the way through. If the beef gives off a lot of grease, spoon out the extra so the filling does not turn out oily.
Sprinkle the taco seasoning over the beef and vegetables. Add the adobo sauce and stir everything together until coated. Pour in the water or broth and let the mixture simmer for two to three minutes. This step helps the seasoning bloom and keeps the beef juicy. Taste and add more salt or pepper if you think it needs it.
If you are using corn tortillas, warm them before filling so they do not crack when folded. You can heat them in a dry skillet for about thirty seconds per side or wrap them in a damp kitchen towel and microwave until pliable.
Spoon some of the beef mixture onto one side of a tortilla. Sprinkle shredded Mexican cheese on top of the beef, then fold the tortilla over. The cheese will melt and help hold the taco together as it crisps. Place each taco on a parchment-lined baking sheet.
For an extra crunchy finish, brush the top of each folded tortilla lightly with oil. Slide the sheet pan under the broiler and let the tacos cook for two to three minutes. Keep a close eye on them because they can go from golden to burnt quickly.
Take the tacos out of the oven once they are crisp and golden. If you are cooking for a group, you can fill and broil a whole pan at once and then set out bowls of toppings so everyone can build their own plate.
Serve the tacos hot with your favorite toppings such as shredded lettuce, diced tomatoes, cotija cheese crumbles, pickled red onions, and sour cream. A squeeze of lime over the top adds brightness and ties it all together.
Love this recipe? Spread the love by leaving a star review or dropping a comment below! I’d really love to hear what you think. If this recipe hit the spot for you, you’d be helping me out big time by sharing it on Pinterest or Facebook!
Some of the links on this site are affiliate links, meaning I may earn a commission if you make a purchase through them (It won’t cost you extra, promise). This helps support my work and allows me to continue creating content. Rest assured, I only recommend products I personally use and love. Thank you for your support!
Crunchy Poblano Beef Tacos (Cheesy and Crispy Ground Beef Recipe)
Ingredients
- 2 teaspoons olive oil (plus more for brushing on tacos before broiling)
- 1 small onion (diced)
- 1 poblano pepper (chopped)
- 1 bell pepper (chopped)
- 2-3 cloves of garlic (minced)
- 1 to 1½ pounds ground beef
- ¼ cup taco seasoning (I like a lot so adjust to your taste preference)
- 2 teaspoons adobo sauce (from a can of chipotle peppers in adobo)
- ¼ cup beef broth (or water)
- salt and pepper (to taste)
- 1-1½ cups shredded Mexican cheese blend
Toppings
- 10-12 corn tortillas (or flour tortillas)
- pickled red onions
- sour cream
- tomatoes (chopped)
- lettuce (shredded)
Instructions
- Heat 2 teaspoons olive oil in a skillet over medium heat. Add 1 small onion, 1 poblano pepper and 1 bell pepper (all chopped) with a pinch of salt. Cook for 5–7 minutes, until softened. Stir in 2-3 cloves of garlic (minced) and cook for 30 seconds, just until fragrant.
- Push the veggies to one side of the skillet. Add 1 to 1½ pounds ground beef and cook until browned, breaking it up with a spoon. Drain excess grease if necessary.
- Stir in ¼ cup taco seasoning and 2 teaspoons adobo sauce (start with 1 teaspoon, add more if you like extra smoky heat). Pour in ¼ cup beef broth (or water) and simmer for 2–3 minutes to bring everything together. Taste and adjust with salt and pepper as needed.
Assemble Tacos
- If using corn tortillas, warm them first in a skillet or wrap them in a damp towel and microwave until pliable. This helps prevent cracking when folded.
- Spoon some beef onto one half of a tortilla. Sprinkle on shredded Mexican cheese and fold the tortilla over. Place on a parchment-lined baking sheet.
- For an extra crispy finish, brush the tops of the tortillas lightly with olive oil. Broil for 2–3 minutes, or until golden and crisp.
- Serve hot with lettuce, lime wedges, cotija cheese, pickled red onions, and sour cream. Make it family-style by broiling a whole sheet pan of tacos at once, then set out toppings in bowls so everyone can build their own.
Notes
Substitutions
Storage
Nutrition
FAQs
Can I use ground turkey instead of beef for tacos
Yes, ground turkey works really well in this recipe. It is leaner than beef so you may want to add a little extra olive oil or broth to keep the filling juicy. I would just season it up a little bit more since turkey tends to not have the same flavor as ground beef.
How do I keep corn tortillas from breaking when making tacos
Warm the tortillas before filling. Heating them in a dry skillet or wrapping them in a damp towel and microwaving makes them soft and flexible.
Crunchy Ground Beef Taco Serving Suggestions
These crunchy beef tacos pair perfectly with all your favorite Mexican-inspired sides. A side of Mexican rice or coconut rice balances out the smoky filling. Refried beans or creamy black beans make a hearty addition to the table.
Fresh toppings bring everything to life. A simple pico de gallo or fresh tomato salsa adds brightness, while guacamole or avocado slices bring creaminess. Pickled jalapeños or hot sauce are great for anyone who loves extra heat.
If you are making tacos for a crowd, set everything up buffet-style with bowls of toppings, chips, and dips so everyone can build their own plate. Pair the tacos with a crisp salad, grilled corn on the cob, or a big pitcher of margaritas for a complete meal.
More taco recipes
If you’re craving more taco night inspiration, I’ve got you covered. These Jamaican Jerk Shrimp Tacos bring smoky shrimp, sweet pineapple salsa, and a drizzle of lime crema for the perfect mix of spice and freshness.
For something a little different, try Tandoori Chicken Tacos where bold Indian spices meet cool raita and fresh veggies all tucked inside soft tortillas. If steak is more your style, the Burrata Steak Tacos with Arugula Pesto are a dreamy combo of juicy steak, creamy burrata, blistered corn, and peppery pesto, while Chili Lime Steak Tacos keep things bright and zesty with tender marinated steak grilled to perfection.
And of course, toppings are where you can really play. Think pickled red onions, mango salsa, pineapple salsa, lime crema, or even a fresh stack of homemade tortillas. Mix and match and you’ll never run out of taco night ideas.