This taco bake is different in that it includes beans and the tacos actually stand up in the beans. It's pretty and very tasty. The recipe comes from Cook's Country and they haven't let me down yet. I like to serves these with guacamole and taco sauce.

Ingredients

4 serv.

(14 1/2 ounce) can diced tomatoes (reserve juice)1 can
(4 ounce) can chopped green chilies1 can
(16 ounce) can refried beans (I use home made)1 can
hot sauce↗1 tablespoon
chopped fresh cilantro1⁄4 cup
shredded Mexican blend cheese3 cups
lean ground beef↗1 1⁄2 lbs
(1 1/4 ounce) package taco seasoning mix1
taco shells↗12
scallions, sliced thin↗3

Step-by-step instructions

1
Adjust oven rack to upper middle position and heat oven to 475 degrees.
2
Combine half of tomatoes, beans, hot sauce, and cilantro in bowl. Spread evenly in 13 by 9 inch baking dish. Sprinkle with 1 cup cheese.
3
Cook beef in large nonstick skillet over medium-high heat until no longer pink, about 5 minutes. Pour off fat, then stir in taco seasoning, remaining tomatoes, and reserved tomato juice. Simmer over medium-low heat until thickened and nearly dry, 5 to 7 minutes.
4
Spoon 1 tablespoon cheese into each taco shell and top with beef mixture.
5
Arrange tacos upright in bean mixture, cover with foil, and bake until bubbling, about 10 minutes.
6
Remove foil, top with remaining cheese, and bake until cheese is melted, about 6 minutes. Sprinkle with scallions. Serve.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App