Baked Beef Tacos Recipe

4.5 7 6
Baked Beef Tacos Recipe
Baked Beef Tacos Recipe photo by Taste of Home
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Baked Beef Tacos Recipe

Read Reviews
4.5 7 6
Publisher Photo
We give tacos a fresh approach by baking the shells upright in refried beans and tomatoes. The bottom gets soft, and the top stays crisp and crunchy. —Patricia Stagich, Elizabeth, New Jersey
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 1-1/2 pounds ground beef
  • 1 envelope taco seasoning
  • 2 cans (10 ounces each) diced tomatoes and green chilies, divided
  • 1 can (16 ounces) refried beans
  • 2 cups shredded Mexican cheese blend, divided
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon hot pepper sauce, optional
  • 12 taco shells
  • Chopped green onions

Directions

Preheat oven to 425°. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and 1 can of undrained tomatoes; heat through.
Meanwhile, in a bowl, mix beans, 1/2 cup cheese, cilantro, remaining can of undrained tomatoes and, if desired, pepper sauce. Spread onto bottom of a greased 13x9-in. baking dish.
Stand taco shells upright over bean mixture. Fill each with 1 tablespoon cheese and about 1/3 cup beef mixture. Bake, covered, 15 minutes.
Uncover; sprinkle with remaining cheese. Bake, uncovered, 5-7 minutes or until cheese is melted and shells are lightly browned. Sprinkle with green onions. Yield: 12 servings.
Originally published as Baked Beef Tacos in Simple & Delicious October/November 2015

Nutritional Facts

1 taco with 1/4 cup bean mixture: 277 calories, 15g fat (7g saturated fat), 52mg cholesterol, 836mg sodium, 17g carbohydrate (0 sugars, 3g fiber), 17g protein.

  • 1-1/2 pounds ground beef
  • 1 envelope taco seasoning
  • 2 cans (10 ounces each) diced tomatoes and green chilies, divided
  • 1 can (16 ounces) refried beans
  • 2 cups shredded Mexican cheese blend, divided
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon hot pepper sauce, optional
  • 12 taco shells
  • Chopped green onions
  1. Preheat oven to 425°. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and 1 can of undrained tomatoes; heat through.
  2. Meanwhile, in a bowl, mix beans, 1/2 cup cheese, cilantro, remaining can of undrained tomatoes and, if desired, pepper sauce. Spread onto bottom of a greased 13x9-in. baking dish.
  3. Stand taco shells upright over bean mixture. Fill each with 1 tablespoon cheese and about 1/3 cup beef mixture. Bake, covered, 15 minutes.
  4. Uncover; sprinkle with remaining cheese. Bake, uncovered, 5-7 minutes or until cheese is melted and shells are lightly browned. Sprinkle with green onions. Yield: 12 servings.
Originally published as Baked Beef Tacos in Simple & Delicious October/November 2015

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Reviews forBaked Beef Tacos

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Dan User ID: 9244956 273131
Reviewed Sep. 17, 2017

"this is not a good idea"

MY REVIEW
grandmascooking22 User ID: 5357761 264220
Reviewed Apr. 2, 2017

"Very good. Didn't care for the soggy bottom. Think I'll try somehow to set the shells on a rack insert or crumbled foil to keep them off the bottom. I used ground turkey and low fat cheese."

MY REVIEW
Cook38 User ID: 1584232 262089
Reviewed Mar. 5, 2017

"These were absolutely delicious and a must-have in my recipe collection for an encore performance! I used extra lean ground turkey and reduced-fat Mexican blend cheese and they were phenomenal!!! The leftovers were great and heated up wonderfully. One of my favorite TOH recipes to date, and I've been a subscriber since 1998."

MY REVIEW
december7 User ID: 3682228 250687
Reviewed Jul. 21, 2016

"Excellent. Did not change a thing."

MY REVIEW
jfrances16 User ID: 4496184 245156
Reviewed Mar. 9, 2016

"Tasted good but was too mushy on the bottom."

MY REVIEW
Angel182009 User ID: 6228642 237711
Reviewed Nov. 20, 2015

"My family really enjoyed this. It had a lot of great flavor and was fairly inexpensive to make. Yes the bottom of the tacos stayed soft bc they were standing in the refried bean mix but the that didn't bother us."

MY REVIEW
DianeC23 User ID: 141506 237496
Reviewed Nov. 16, 2015

"The tomato-bean combination is tasty and much better than plain refried beans. I'm not sure I liked the soft part at the bottom, but my family thought it was very good. It just needs some lettuce on the top after leaving the oven."

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