Baked Tacos
This easy Baked Tacos recipe is an easy weeknight dinner everyone loves, and ready in 30 minutes.
Servings: 6
Calories: 383kcal
Cost: 16
Equipment
Ingredients
- 1 pound lean ground beef or ground turkey (454g)
- 1 small onion , chopped
- 1 Tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon Dried oregano
- 1/4 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 8 ounces tomato sauce
- 16 ounce can pinto beans , or black beans
- 20 hard tacos shells
- 1 1/2 cups shredded cheddar cheese (170g)
- 1 romaine heart , thinly shredded
- 2 roma tomatoes , chopped
- salsa and sour cream , for topping, optional
Instructions
- Cook the ground beef in a large skillet over medium heat, breaking it into very small pieces until browned. Remove grease. Add onion and saute for a few minutes. Stir in the dry spices.1 pound lean ground beef, 1 small onion, 1 Tablespoon chili powder, 1 1/2 teaspoons ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon Dried oregano, 1/4 teaspoon garlic powder, 3/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper
- Add tomato sauce and pinto beans and stir to combine. Turn the heat to low and simmer for 5-10 minutes, stirring occasionally.8 ounces tomato sauce, 16 ounce can pinto beans
- Preheat oven to 375 degrees F. Line two 9x13'' pans with the taco shells (or us a larger baking sheet to fit more).20 hard tacos shells
- Spoon taco mixture into tacos. Top with cheese. Bake for 10-15 minutes.1 1/2 cups shredded cheddar cheese
- Top with a little bit of lettuce, tomatoes, and sour cream and salsa, if desired.1 romaine heart, 2 roma tomatoes, salsa and sour cream
Video
Notes
Serving size - 3 tacos
Make Ahead Instructions: The taco meat filling can be made and refrigerated 2-3 days in advance. When ready to use, fill tacos and bake as instructed.
Freezing Instructions: You can freeze taco meat filling in a freezer safe container for up to 3 months.
Nutrition
Calories: 383kcal | Carbohydrates: 20g | Protein: 26g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 944mg | Potassium: 729mg | Fiber: 6g | Sugar: 4g | Vitamin A: 2746IU | Vitamin C: 8mg | Calcium: 278mg | Iron: 4mg
Recipe Link
Recipe Video
