Monday, April 22, 2013

Oven Tacos

Let's take another American classic and stick it in the oven, shall we? Once 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.

Printable recipe

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
Taco shells

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.

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