Let's take another American classic and stick it in the oven, shall we? Once again...an ordinary dish is transformed just by baking it! I saw this on one of my favorite blogs, Pearls, Handcuffs, and Happy Hour. and knew it would be a hit.
The meat mixture makes far more than the five tacos I actually cooked. I didn't use all of the meat to fill additional tacos because a) it was just the two of us and b) I knew these wouldn't work as leftovers. I saved the extra meat, and we used it for taco salads later in the week.
I recommend using the flat-bottomed taco shells. They're more sturdy and they're thicker, which means they're less likely to get soggy from the filling.
I topped mine only with pickled jalapeno slices, but the add-ons are endless...salsa, lettuce, sour cream, guacamole, etc.
2 pounds ground beef
1 4-ounce can diced green chiles
1 pkg. taco seasoning
1 8-ounce can tomato sauce
1 16-ounce can refried beans
2 cups shredded cheddar cheese
Brown and drain beef and return to skillet.
Add chiles, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes or until the mixture thickens up.
Spoon the mixture into the bottom of your taco shells and arrange in a baking dish.
Top the tacos with cheese.
Bake at 400 degrees for 10-12 minutes. Add additional toppings of your choice.