Sunday, August 10, 2014

Oven Baked Tacos

Baked Tacos1
baked tacos 2
Use the oven rack rungs to shape each tortilla into a shell that could hold the good stuff! The spacing of the rungs created a nice flat bottom which made standing them up in the pan later super easy.
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By the time you’re ready to fill the shells they should be cool enough so that you can hold each one in your hand while using a regular soup or tea spoon to fill them with the ground beef mixture. Careful not to crack or break any of the fragile tortillas! Set them into a lightly sprayed baking dish before topping them with the shredded cheese of your choice – the best part, obvs.
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One more 10 minute stint in the oven to reheat the shells and melt the cheese into gooey perfection and you’re done. DVH (who, by the way, is not a refried beans guy) and I loved them and ate them with sour cream and guacamole on the side. Certainly a nice change from the regular taco drill and definitely even more filling!
You can find the step-by-step recipe below – hope you enjoy and have a lovely weekend!
Oven Baked Tacos
(Source: The Ezzell Adventures)
1.5 to 2 lbs ground beef
1 can refried beans
1/2 can tomato sauce
1 packet taco seasoning
Preheat the oven to 375 degrees.

Layer each soft tortilla between dampened paper towels.
Microwave the stack of tortillas/towels on a plate for 30-40 seconds, essentially steaming them.
Lightly spray both sides of each steamed tortilla with cooking spray and drape over two rungs of the oven shelf.
(If you’re worried about the spray dripping to the bottom of your oven, place a cookie sheet on the shelf below the draped tortillas.)
Allow to bake for about 10 minutes, making sure they don’t get too brown.
When done, carefully lift each tortilla off the rungs of the oven and set aside.
Meanwhile, brown the ground beef in a large skillet; drain the grease once fully cooked.
Return the pan to the stovetop and, over low heat, add the refried beans, taco seasoning and about half of the tomato sauce.
Blend well and scoop the filling into each baked shell.
Set each filled shell into a lightly greased baking dish.
Bake at 375 degrees for 10 minutes or until the cheese has melted.

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