- 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!