Thursday, January 31, 2013

Easy Oven Tacos

Okay, once again I got a pretty crummy photo.  But that is what happens when it's dark by 6pm and your family is hungry and drooling over these delicious tacos.  And this is simply what they look like out of the oven.  Just imagine them with your favorite toppings!

I got the idea for these here.  Pinterest to the dinner rescue again.  I did not follow the recipe for the filling, nor did I bake these at 400 degrees for 10-12 minutes because if I did, they'd be black.  So I guess you can say I was inspired by the original recipe, but I didn't stick to it much.  :)

You'll find that you can easily fit 10 tacos in a 9x13 pan.  I did eight across and two on the side.  I used a 10-count box of Old El Paso "Super Stuffers" for my shells.  I also freshly grated some Sharp Cheddar and Monterey Jack cheese.  Yum.  

If you are wondering what I mean by "chili beans" in the ingredients list it's these:
Pretty much every brand has them (including Bush's).  It's pretty much pinto beans in a mild chili sauce - so don't drain these puppies; we're using the sauce, too.

inspired by Mommy? I'm Hungry

1 lb. lean ground beef
1 (15 oz) can chili beans
1/2 cup water
1 packet or 1/4 cup taco seasoning
1 - 2 cups shredded cheese (to taste)
10 taco shells

Assorted taco toppings (whatever you like):
chopped tomatoes
shredded lettuce
diced onions
sliced olives
sour cream

Preheat oven to 350 degrees.  In a large skillet, brown ground beef and drain any excess fat.  Stir in beans with sauce, water, and taco seasoning; cook on medium heat until most of the liquid has reduced and mixture is thick, about 5 minutes.  Place taco shells in 9x13 baking dish, open side up.  Fill shells evenly with meat mixture; sprinkle with cheese.  Bake tacos for 10 minutes.  Fill with your choice of toppings.

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