Baked Tacos
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
10 Tacos
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Calories
207 kcal
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Course
Main Course
Baked Tacos
Description
This recipe uses hard taco shells arranged in a casserole dish and briefly baked to slightly crisp them before filling. The filling is prepared by cooking ground beef with diced onion until browned, then simmered with taco seasoning, diced tomatoes, beef broth, and optionally, cream cheese to enrich the sauce. Black beans are rinsed and dried before being layered at the bottom of each taco shell, followed by the seasoned beef mixture. Shredded cheddar cheese tops the tacos before they are baked uncovered until melted and bubbly.
The tacos can be served with optional toppings such as salsa, sour cream, shredded lettuce, and diced avocado or guacamole to complement the savory filling. The recipe can be adapted by using shredded chicken in place of beef for a lighter protein option, and Monterey Jack cheese can substitute cheddar for a different cheese flavor.
For best results, use thick, sturdy taco shells like "Stand 'N Stuff" and drain beans well to avoid sogginess. The cream cheese addition creates a creamy texture in the meat mixture without overpowering the dish.
Ingredients
- 8-10 taco shells I recommend "Stand 'N Stuff", hard
- 1 cup black beans drained and rinsed
- 1 lb. ground beef see notes for using chicken
- 1 yellow onion finely diced
- 1 oz. taco seasoning packet
- 10 oz. diced tomatoes with green chilies undrained
- ¼ cup beef broth can sub chicken broth or water
- 1 Tablespoon cream cheese optional, softened
- 1 ¼ cups cheddar cheese shredded
Optional Toppings:
- salsa
- sour cream
- lettuce shredded
- avocado diced; guacamole
Instructions
- Drain and rinse the black beans. Set them on a paper towel lined plate to dry.
- Preheat oven to 400°. Line 8-10 taco shells along a 9 x 13 inch casserole dish and bake for 5 minutes if using a light colored dish, 3 minutes if using a dark dish.
- Meanwhile, cook and crumble the ground beef and diced onions over medium-high heat until softened and cooked through, about 8-10 minutes. Drain grease.
- Add taco seasoning, undrained diced tomatoes, and beef broth. Bring to a boil and let it reduce for 1-2 minutes, then reduce to a simmer. Stir in the softened cream cheese until melted and combined. By now most of the liquid should have evaporated, with just enough moisture to ensure the meat isn't dry.
- Spoon black beans onto the bottom of each taco shell, then top with ground beef mixture.
- Top with cheese and bake, uncovered, for 7-10 minutes.
- Remove from heat and add desired toppings. Serve!
Notes
- Shredded chicken can replace ground beef; cook over medium heat to avoid toughness.
- Monterey Jack cheese can be used instead of or alongside cheddar for a different flavor.
- Refried beans may be used in addition to or instead of black beans for variation.
- Use sturdy taco shells like Old El Paso Stand 'N Stuff to ensure they hold fillings without collapsing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Tacos
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 14g | 5% |
| Protein | 16g | 32% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 400mg | 17% |
| Potassium | 329mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 463IU | 9% |
| Vitamin C | 5mg | 6% |
| Calcium | 133mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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