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Monday, January 28, 2013

Oven Baked Tacos

Partnered with Mexican Rice

I LOVE TACOS! If I can find a new way to make those scrumptious little meat filled crispy shells, I am trying it. When I found a recipe by way of the Mommy I'm Hungry food blog, it was going on the Blackburn's menu! What I loved most about this recipe is that there are refried beans mixed into the meat mixture, as well as diced chiles to give it a little extra kick! Although my family did notice the decrease in the salt from the traditionally commercial packaged taco seasoning, they loved the flavors.

Just to give a heads up, the recipe below makes 24 tacos. I made them in 2 batches to ensure the crunchiness of the taco shells. Nothing worse than a soggy hard taco shell!

So, here we go!


1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

In a small bowl, mix all together and set aside.

Then do this!

2 lbs LEAN ground beef
1 small onion diced
1 small can diced green chilies
1 (8 ounce) can tomato sauce
1 (16 ounce) can  refried beans
2 cups shredded Co-jack or Mexican Blend cheese
2 packages (12 each) hard taco shells

Diced Tomato
Salsa or Salsa Verde
Sour Cream
Additional shredded cheese

1) Preheat the oven to 400 degrees. 

2) In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and simmer for about 15 minutes. Mixture should not be runny.

3) Spoon the taco meat mixture into the taco shells and place into a 10x15 pan. I used my lasagna pan. Tacos need to stand upright. Sprinkle cheese over the top of the taco meat in each shell.

4) Place into the oven and bake at 400 degrees for 10-12 minutes. Don't let cook too long otherwise the shells will burn. Never a good thing! Garnish as desired!

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