If you read that title and can't relate...I'm sorry we can't be friend anymore. Ha ha! Just kidding. You know what I'm talking about, right? Those moments when you learn something new, or see a new way of doing something you've been doing the same way for years, and you think to yourself "DUH!! Why didn't I think of that?" Sure, you're happy for any idea that will make your life easier, but you could just kick yourself for not coming to the conclusion on your own. This is exactly how I felt when I saw this recipe a few weeks ago.
Tacos are one of my go-to meals. The little man loves them, they are simple and quick for a busy night (especially now that we are doing extended school days until 4:30 to make up for all the snow days from January and February) and since we have freezer beef, they are very economical for me too.
But no matter how many times I make them two things are always true. One, they never taste as good as the tacos we get at restaurants, rather it be a little taco stand or sit down place. And two, at least 40 percent of what goes into the taco ends up falling out the backside and residing on the dinner plates. That's okay, we do own forks, so it's not like it does to waste. It's just annoying. Well, let me tell you this recipe solves both of those problems!
These are hands down, the best tasting tacos I've ever made at home and do indeed remind me of ones from our favorite local Mexican restaurant. Plus, baking them not only allows the flavors to develop more, but to also "adhere" to the shell, allowing them to stay intact during eating!
If you can't find the flat bottomed shells, you can use regular ones, just be sure to use some aluminum foil balls in between so they stay standing during baking.
Does your family love tacos as much as we do? I'm guessing most of you are going to answer that with a resounding "yes", and if so, these could be dinner very soon. Maybe tonight!
Baked Tacos
From Real Mom's Kitchen
1 lb. ground beef
2 tsp. dried onion
1 packet taco seasoning, or homemade
1 (8 oz.) can tomato sauce
1 (15 oz.) can refried beans
Flat Bottom Taco Shells
8 oz. shredded Monterrey Jack cheese
Diced Tomatoes
Shredded Lettuce
Taco Sauce
Preheat oven to 400. In a large skillet brown beef with onions until no longer pink. Drain if needed. Add tomato sauce, seasoning, and beans. Stir to combine. Simmer about 5 minutes until heated through. Fill taco shells with meat mixture. Sprinkle with cheese. Place in 9 x 13 pan and bake for 10 minutes until cheese is melted. Top with tomatoes and lettuce. Garnish with sauce if desired.
Shared on The Country Cook
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