Baked Beef Tacos
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 12 servings.
This taco recipe takes classic taco ingredients and gives them 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
Ingredients
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1-1/2 pounds ground beef
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1 envelope taco seasoning
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2 cans (10 ounces each) diced tomatoes and green chiles, divided
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1 can (16 ounces) refried beans
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2 cups shredded Mexican cheese blend, divided
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1/4 cup chopped fresh cilantro
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1 teaspoon hot pepper sauce, optional
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12 taco shells
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Chopped green onions
Directions
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1.
Preheat oven to 425°. In a large skillet, cook beef over medium heat, 6-8 minutes or until no longer pink, crumble meat; drain. Stir in taco seasoning and 1 can undrained tomatoes; heat through.
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2.
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.
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3.
Stand taco shells upright on bean mixture. Fill each with 1 tablespoon cheese and about 1/3 cup beef mixture. Bake, covered, 15 minutes.
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4.
Uncover; sprinkle with remaining cheese. Bake, uncovered, 5-7 minutes or until cheese is melted and shells are lightly browned. Sprinkle with green onion.
Nutrition 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.
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