My family loves Mexican Food, so we usually have it at least once per week, often twice. They do get tired of the same old recipes that I recycle, so I try to mix things up now and then. I’ve been seeing lots of people pin Oven Baked Tacos recipes on Pinterest for a while, so I decided to give it a try. I don’t want to link any of the pinterest recipes I’ve seen, because they include someone’s FULL recipe and picture (with no credit given to the original owner). I tried to track it down to no avail. However, I will include the recipe for how I made the tacos for my family below.
One thing I want to point out, and I go into more details in the recipe, is that this recipe is very versatile. You can increase/decrease the quantity fairly easily depending on how many you need to make, and what your family’s taste preferences are. I have three growing boys, and leftovers are rare these days. 2 pounds of meat and 16 shells fills them up with no leftovers! Another key point is that next time, I need to heat the crunchy shells FIRST before filling and baking. I thought they’d heat through since that’s about how long I normally heat them, but I was wrong. They were rubbery. Heating them first, then filling and baking again works makes them taste considerably better! This would also work substituting shredded chicken or fish for the ground beef.
- 2 pounds ground beef
- 2 packets taco seasoning - use 1 pkg per lb ground beef
- 1 can refried beans
- 4 oz salsa
- Shredded Cheese - I used 1 cup, you can use more/less depending on preference
- 1 tomato diced
- Shredded Lettuce
- Sour Cream
- Guacamole
- Taco Shells, I used hard and soft
- *Served with Mexican Rice, I think it was Goya Brand
- Pre-heat oven to 350
- Brown Ground Beef in skillet and drain
- Add Taco Seasoning and water per package directions. I have three growing boys, 2 pounds of ground beef is what they are eating now. Just use 1 packet of seasoning per pound of meat. The amount really depends on how much you need to make to feed your family.
- Add 1 can of refried beans and 4 oz of salsa (again, you can increase/decrease depending on preference and quantity needed)
- Let it simmer for a few minutes on med-low until it's all heated through and mixed well
- I made soft and hard shells. I did NOT heat them first. The soft came out fine, the hard, not so much. Next time, I will DEFINITELY Heat them BEFORE adding the meat to them!
- Spoon meat mixture evenly among all the shells. I alternated them hard/soft in a 9x13 pan so they'd hold each other up.
- Top with cheese
- Bake 10 mins to melt the cheese at 350
- Remove from oven, and top with your choice of toppings. We used diced tomatoes, shredded lettuce, more shredded cheese, Sour Cream, and Guacamole
My husband has found that he loves fried tacos. This would be a healthier version. Love it. Thanks.
This would work for us really well and I betcha you could do them in the toaster oven if say you had an overflow (serving alot) This would be a good one for football nights.