Wednesday, December 5
I've said before how much we love tacos in this house. Once a week we normally have some sort of Mexican based dinner. Again, I have been trying to mix it up a bit by coming up with different versions but sticking with main ingredients we all like.
These baked tacos are a great way to make tacos in bulk, easier. Good for a crowd as they are a great time saver and easy to put together.
2 lbs. ground beef
4 tsp. dried minced onion
3 tsp. chili powder
1 tsp. cornstarch
1 tsp. garlic powder
1 tsp. ground cumin
1/2 tsp. dried oregano
1/8 tsp. cayenne pepper
8 oz. tomato sauce
16 oz. refried beans
2 cups shredded Colby Jack cheese
20 hard taco shells
Preheat oven to 400 degrees.
Combine minced onion, chili powder, cornstarch, garlic powder, cumin, oregano and cayenne pepper in a small bowl. Blend well and set aside.
Brown beef in a large skillet. Drain. Add tomato sauce, refried beans and set aside taco seasoning mixture. Mix well and heat on low for at least 5 minutes.
Spoon mixture into taco shells and place in a 9 x 13 inch baking dish, standing up (they should all touch). Sprinkle tacos with shredded cheese evenly.
Bake for 10 - 12 minutes or until cheese has melted on top.
Serve with your favorite toppings.