Baked Tacos

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.

Ingredients:
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
lettuce
tomato
salsa 
sour cream

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.