I was talking to a friend a few weeks ago and she mentioned that her daughter had made baked tacos. She couldn’t stop talking about how good they were, so I decided I’d better do a little searching on the web. There are recipes galore floating around the web so I thought I’d give it a whirl and came up with my version of baked tacos.
Trust me when I tell you dinner doesn’t get much easier than this. My husband and boys raved about them after inhaling two or three each. These are quick and simple to throw together and the best part is you probably have everything sitting in your pantry/fridge for these beauties.
Notice in the picture there are some I left plain, that’s because like I’ve mentioned before, I have a couple of the pickiest eaters EVER! The rest of us (you know, the smart ones) topped them off with lettuce, tomatoes, sour cream, olives, salsa, etc. So scrumptious and easy, easy easy!
- 1 1/2 lbs lean ground beef
- 1/4 cup onion , chopped
- 1 (15 oz) can black beans, drained and rinsed
- 1 (1 oz) packet taco seasoning
- 1 tsp. cumin
- Salt & Pepper to taste
- 1 cup salsa
- 12 hard taco shells
- 1 1/2 cups shredded cheddar cheese
- Lettuce , tomatoes, olives, sour cream, guacamole, etc.
Preheat oven to 400 degrees.
In a large skillet cook ground beef and onion, cooking until meat browned . Drain any grease from the meat. Add taco seasoning, cumin, salt and pepper. Stir in beans and salsa, simmer for about 5 minutes.
In a large 9x13" baking pan, line up all the taco shells. Fill each one with a couple of scoops of the beef mixture and pack down into the shell. Repeat until all the shells are filled. Top each taco with shredded cheese.
Bake for 8-10 minutes (or until all the cheese is melted).
Serve with your favorite taco toppings (tomatoes, lettuce, olives, sour cream, guacamole, pico de gallo , hot sauce, or whatever you like!).