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Tuesday. What weeknight has this much going for it? Why Tuesday you ask? Taco Tuesday!
Of, we actually just made this on Monday, so don't worry, these baked tacos are easy enough to have any night of the week and as simple as they are, they still are full of flavor. It's almost like the taco comfort food, if there is such a thing.
After baking these tacos, the flavors of the beef, beans and cheese meld together, then you top with tomatoes, creme and cilantro. It has the right amount of texture with the crunch of the shell and the mixture of warm and cool ingredients.
Give it a try this week!
Ingredients:
- 1 pound ground lean beef
- 1 package taco seasoning
- 1 onion
- 1 can of Rotel tomatoes
- Re-fried beans
- 12-14 taco shells
- 2 1/2 cups cheddar or jack cheese divided
Toppings:
- Tomatoes
- Mexican Creme or Sour Cream
- Cilantro (or lettuce if you don't care for cilantro)
Directions:
- Preheat oven to 400 degrees.
- Cook ground beef and onion until no pink remains. Drain fat. Add in taco seasoning, undrained tomatoes and 1/4 cup water. Cook until no liquid remains (about 5 minutes).
- Place your taco shells in a 9×13 pan. Use small balls of foil between every second shell to help them stand up if needed.
- Divide 1 1/2 cups of cheese between the shells. Use a butter knife to add a layer of re-fried beans, then top with meat mixture divided between shells and finally top with remaining cheese.
- Bake 15-18 minutes or until cheese melts. Top with desired toppings and serve immediately.
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