Have you noticed all those Stand and Fill Tacos Shells in the Mexican aisle of the supermarket? The problem with the crisp corn variety is that while filling the shell is easy, one bite and the wide shell tends to crack and fall apart. If you aren’t careful, you will end up with taco meat in your lap! Not a pretty sight. I’ve tried the flour variety – maybe it’s just me, but they tend to taste a little stale and chewy. Besides, making your own Stand and Fill shell is so easy. Blended meats, a little taco sauce and the re-fried beans gives you a complete taco and bean dinner that you can hold in your hand – no eating utensils required – how convenient!
If you haven’t already noticed, Mexican dishes are a favorite in our house – and Tacos are no exception. My guys love Mexican food. Let’s go to dinner – what do you want? Mexican! I’m planning the meals for the next week. What do you want? Mexican! Sometimes I wonder why I even bother to ask . . . Baking and stuffing the shells simply gives me yet another way to serve a family favorite.
Oven Baked Stuffed Tacos With Spicy Meat and Beans
1 lb Ground Beef
1 lb Ground Chorizo
1 can refried beans
2-3 Tablespoons Taco Sauce as needed
1 packet taco seasoning
2 Cups Shredded Mexican Cheese
12 Soft Taco shells – flour or corn
Preheat oven to 350-375 degrees. While oven is heating, shredded lettuce and chop tomatoes for tacos. Set aside.
Steam tortillas in two batches. Wet some paper towels, wring out excess water. Layer tortillas with wet paper towels on a plate and microwave for about 30 second. Set aside and repeat with remaining shells.
Remove paper towels, lightly spray each tortilla with cooking spray and drape over two bars on the oven rack with a baking sheet below to catch any oil that may drip off. Bake for 7-10 minutes or until golden brown and lightly crisp. Remove from oven, arrange in a lightly greased casserole dish ready to fill.
Meanwhile, brown ground beef and chorizo meat in a large cast iron skillet. Drain meat well, return to skillet.
Over low heat, add re-fried beans, seasoning and Taco sauce to moisten. Blend well, taste and adjust seasoning to your liking.
Spoon taco filling mixture into prepared shells. Top with cheese. Bake in oven for about 10 minutes or until cheese is beautifully melted.
Remove from oven, serve straight from the casserole dish. Pass shredded lettuce, chopped tomatoes and sour cream to garnish as desired.
2 Cups Shredded Lettuce
1 Cup Chopped Tomatoes
1 Cup Sour Cream
Lay lettuce leaves in a flat pile, roll like a cigar. Cut into thin strips. Shake to loosen and place in a bowl. Cover and keep cold until ready to serve at the table.
Chop tomatoes and place in a small bowl. Cover and keep cold until ready to serve at the table.
Sour cream may be left in container (less things to wash at the end of the meal) or placed in a pretty glass bowl to pass at the table.