Monday, February 25, 2013

Oven Baked Tacos

Photo sent by Karen.
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From Karen Emerson of Evansville

Oven Baked Tacos

2 lb. lean ground beef

1 can refried beans

8 oz. can Rotel tomatoes

1 pkg. taco seasoning

1-1/2 cups shredded cheese

18 to 20 hard taco shells

toppings, such as lettuce, tomatoes, sour cream, avocado, cilantro, etc.


Brown ground beef and drain off any fat. Stir in refried beans, tomato sauce, and seasoning. Bring to a simmer and mix well.

Remove from heat. Spoon meat mixture into taco shells (fill shell about 1/4 to 1/3 full, to leave room for cheese and toppings), standing them up in a 9 X 13 pan as you go.

Tuck a couple of tablespoons of cheese onto each filled taco.

Bake at 400 degrees for 10 to 12 minutes, or until heated through and just starting to brown.
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