These tacos are a nothing-special kind of meal, but they are delicious. You have to like hard shelled, corn tacos to like this recipe (which my girls do not enjoy). The girls were not big fans, but Brian and I loved these. Well, Brian loved the ones I made with mozzarella cheese, when he ate one with a Mexican blend cheese on top he didn't think they were as good (but he's a picky cheese eater).
These fell apart a little bit on the bottoms so this is not something I would serve to company, unless you are very good friends and they don't care that it lacks a little in presentation. As a family meal though I thought they were good and I would definitely make these again.
Also, as you can see by the photo in the middle I added corn and black beans to mine before baking.
2 lbs ground beef (or turkey/chicken)
1 small onion diced
1 small can diced green chilies (I used salsa)
1 packet of taco seasoning
1 (8 ounce) can low sodium tomato sauce (I omitted)
1 (16 ounce) can fat free refried beans
2 cups shredded reduced fat Colby-jack cheese
18-20 hard taco shells
Optional Condiments-
Lettuce (shredded), Tomato (diced), Salsa, Guacamole, Sour Cream, Olives, sliced, etc.
Preheat the oven to 400 degrees. 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, standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees 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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