Friday, March 1, 2013

Baked Tacos

Holy. Crap.  We will never make tacos the "old"way again.  These were amazing.  The ground beef isn't just seasoned with taco mix, but refried beans and tomato sauce add a creamy texture.  Piled into shells and topped with cheese, these tacos then get baked up to perfection where the cheese gets melty and gooey and the shells soften just enough that they don't completely crack open on the first bite, letting all the taco fixin's inside plop out onto your plate.  Not only delicious, but these tacos would be perfect to make for a party taco bar--prefill the tacos with meat and cheese, then let guests gussy up their portable dish with taco sauce, sour cream, lettuce, tomato, onions, olives--whatever you fancy.

These just looked good, so I pinned them, thinking it'd be a simple alternative for regular tacos.  On a whim, I gave them a whirl, never expecting Jillie's recipe from One Good Thing by Jillie to be so awesome.  Seriously, fantastic idea.  I cut this in half since it was just Dave and I, which was good, since we could certainly have polished off more of these creamy, meaty, cheesy tacos.  Jillie also includes instructions for making your own taco shells, but since I already had some in my pantry I didn't try those.  If you're family loves tacos, give this version a try.  You'll never go back to the "old" way again.

Baked Tacos


1 pound ground beef
1 cup refried beans
8 ounces tomato sauce
2 Tablespoons taco seasoning
1 cup shredded cheddar cheese
10 hard taco shells
taco sauce, sour cream, and additional taco toppings as desired

In a large skillet, brown ground beef over medium heat and drain off excess fat.

Add beans, tomato sauce, and seasoning to the beef and stir to combine.

Divide mixture among shells and arrange in a baking dish, standing up.  Sprinkle cheese on top of meat.

Bake at 400 degrees F for 10-12 minutes until cheese is melted and shells are softened.

Top with desired toppings and serve.

Makes 10 tacos.

Happy Baking,
The Cookie Princess

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