Baked Tacos
Servings: 6
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Ingredients:
1 pound lean ground beef or ground turkey (454g)
1 small onion, chopped
1 Tablespoon chili powder
1 1/2 teaspoons ground cumin
½ teaspoon paprika
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces tomato sauce
16-ounce can of pinto beans, or black beans
20 hard taco shells
1 1/2 cups shredded cheddar cheese (170g)
1 romaine heart, thinly shredded
2 Roma tomatoes, chopped
salsa and sour cream, for topping, optional
Directions:
Cook the ground beef in a large skillet over medium heat, breaking it into very small pieces until browned. Remove grease. Add onion and saute for a few minutes. Stir in the dry spices.
1 pound lean ground beef, 1 small onion, 1 Tablespoon chili powder, 1 ½ teaspoons ground cumin, ½ teaspoon paprika, ¼ teaspoon dried oregano, ¼ teaspoon garlic powder, ¾ teaspoon salt, ½ teaspoon freshly ground black pepper
Add tomato sauce and pinto beans and stir to combine. Turn the heat to low and simmer for 5-10 minutes, stirring occasionally.
Preheat oven to 375 degrees F. Line two 9×13’’ pans with the taco shells (or use a larger baking sheet to fit more).
Spoon the taco mixture into tacos. Top with cheese. Bake for 10-15 minutes.
Top with a little bit of lettuce, tomatoes, and sour cream and salsa, if desired.
Notes:
Serving size – 3 tacos
Make Ahead Instructions: The taco meat filling can be made and refrigerated 2-3 days in advance. When ready to use, fill tacos and bake as instructed.
Freezing Instructions: You can freeze taco meat filling in a freezer-safe container for up to 3 months.
Nutritional Facts:
Calories: 383kcalCarbohydrates: 20gProtein: 26gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 80mgSodium: 944mgPotassium: 729mgFiber: 6gSugar: 4gVitamin A: 2746IUVitamin C: 8mgCalcium: 278mgIron: 4mg
Recipe courtesy of Tastes Better From Scratch.com