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...

• 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

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!

~Adapted from Cook's Country
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