Sunday, January 10, 2016

Oven Tacos


1 (16 ounce) can fat free refried beans
1 (8 ounce) can low sodium tomato sauce
1 recipe for Homemade taco seasoning (below)
1 small can diced green chilies
1 small onion diced
2 cups shredded reduced fat Colby-jack cheese
2 lbs ground beef (or turkey/chicken)
18-20 hard taco shells {if gluten free, be sure they are}

Optional Condiments:

Lettuce (shredded)
Olives, sliced
Sour Cream
Tomato (diced)

For taco seasoning:

¼ teaspoon crushed red pepper flakes
¼ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon paprika
1 tablespoon chili powder
1 teaspoon black pepper
1 teaspoon sea salt
1 ½ teaspoons ground cumin


For taco seasoning:

In a small bowl, mix all together. Store in an airtight container.

I used all of this on 2 lbs of ground meat with a little water mixed in.

For tacos:

Preheat the oven to 400°.

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 cook for a few minutes if mixture seems runny.

Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish (OR check out The Taco Rack), standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400° for 10-12 minutes or until the cheese has melted and the tacos are heated through.

Remove from the oven and top with any optional condiments for serving.

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