There is just so much right with this dish! My husband and I love Mexican food, tacos included. This recipe puts a delightful twist on the classic taco.
I was a little worried that baking the tacos might make the shells soggy. They were not soggy at all, but they did soften just a bit. And ya know what? I think that was my favorite part! Normally when you bite into a taco, the whole shell cracks and crumbles, and you end up eating your taco with a fork. Well, with these slightly softened shells, it kept everything together much better. I also LOVED the meat mixture with tomato sauce and beans. It was SO GOOD. And lastly, I would be remiss to not mention that glorious ooey gooey cheese you see above. Typically, we sprinkle shredded cheese on our tacos, but never again will that be sufficient after tasting these puppies. This is the new way to eat tacos.
- 1 lb lean ground beef (or turkey/chicken)
- 1/2 small onion diced
- 1/2 small can diced green chilies
- 1/2 pkg taco seasoning
- 1/2 (8 ounce) can low sodium tomato sauce
- 1/2 (16 ounce) can fat free refried beans
- 1 cups shredded reduced fat Colby-jack cheese
- 10-12 hard taco shells (the ones with the flat bottom would probably be easier for standing up in the dish)
- Preheat the oven to 400 degrees.
- In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny.
- Spoon the taco meat mixture into the taco shells and place into a baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake for 10-12 minutes or until the cheese has melted and the tacos are heated through.
- Remove from the oven and top with any optional condiments for serving. *Note: Be careful removing tacos from baking dish. They will stick together a bit, so you might need to use a knife to separate them to avoid breaking.
Source: Mommy I’m Hungry