oven baked tacos

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These easy, flavorful tacos are the best! I love to make them on nights when I’m craving tacos (which is most nights… and afternoons, and, well, mornings too come to think of it!) They are so fast and easy to put together. They’re great for serving a big crowd. Just double or triple the recipe as needed, and plan on 3 tacos per person.

for 20 tacos (serves 6-7 people) :

~ preheat oven to 400 degrees F. ~

20 hard, corn taco shells (I used Old El Paso™ “Stand ‘n Stuff”)

2 lb. extra lean ground beef

1 can black beans or pinto beans, rinsed and drained well

15 oz. fire roasted, petite diced tomatoes + juice from can

2 Tablespoons cumin

2 Tablespoons chili powder

2 teaspoons onion powder

1 heaping teaspoon smoked paprika

1 teaspoon red pepper flakes

1 teaspoon oregano

1 teaspoon garlic powder

pinch of cinnamon

8 oz. shredded Monterey Jack cheese (or your favorite shreddable cheese)

topping suggestions:

pico de gallo



salsa verde

sour cream


hot sauce

lime wedges

Brown beef in a skillet and drain off any excess fat.


Add the beans, tomatoes and spices. Mix well. Remove from heat.


Line baking pans with the stand ‘n stuff shells. Divide the taco meat/bean mixture evenly among the taco shells (you may have some left over.)


Sprinkle the shredded cheese evenly over the filled taco shells:


Bake at 400 degrees F. for 10-12 minutes or just until heated through and cheese is melted.


Top with any of the suggested taco toppings, or your favorites!



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