- 2 (10-ounce can Ro-Tel tomatoes
- 1 (16-ounce) can refried beans
- 1 Tbsp. hot sauce
- 1/4 cup chopped fresh cilantro
- 3 cups shredded Mexican-style cheese (I used Sargento Authentic Mexican)
- 1-1/2 lbs. ground beef
- 1 pkg. taco seasoning mix
- 12 taco shells
- Scallions for garnish
Tuesday, October 9, 2012
Beef Taco Bake
I would have to call this recipe Half Taco/Half Enchilada. Tacos baked in refried beans and tomatoes make the bottom of the taco soft and the top nice and crunchy. Taco night will never be the same...
Preheat oven to 450 degrees F. Combine 1 can of tomatoes, beans, hot sauce, and cilantro in a bowl. Spread evenly in a 13 x 9 inch baking dish. Sprinkle with 1 cup cheese.
Cook beef in a large skillet over medium-high heat until no long pink. Pour off fat; then stir in taco seasoning, remaining can of tomatoes along with juice. Simmer over medium-low until slightly thickened, about 5 minutes.
Spoon 1 Tbsp. cheese into each taco shell and top with beef mixture. Arrange tacos upright in bean mixture.
Cover with foil and bake until bubbly, 10-12 minutes.
Remove foil, top with remaining cheese and bake until cheese is melted an tacos are crispy, about 6 minutes.
Sprinkle with scallions or all your favorite taco toppings!