Baked Tacos

baked_tacos_2

Warning: cheesy informercial text ahead . . . . Do you ever rush to make your taco so that the cheese will have a chance to melt before the meat cools? But you try not to be too obvious because you don’t want to be that person who cares so much about melted cheese? Well have I got a better solution for you. Yes, folks, bake your tacos! Throw the cheese on “before” baking and you’ll have a melty soft-yet-still-crunchy warm delicious taco. It may not always hold up under the pressure of toppings but it will be well worth it. I mean, you can always use a fork. The important thing here is that your cheese is melted!

 

10 Old El Paso Stand ‘n Stuff taco shells

1 lb. ground hamburger

1 T taco seasoning

1 8-oz. can tomato sauce

½ c water

2 c finely shredded Colby jack or cheddar cheese

 

Toppings:

shredded lettuce, onions, tomatoes, olives, salsa, sour cream, ranch dressing, etc.

 

Place shells in 9 x 13 baking pan. Set aside. Brown hamburger. Add taco seasoning, tomato sauce and water and mix well. Simmer 10 minutes. Spoon meat into shells. Top with cheese. Bake at 375°F for 8-10 minutes. Top with your choice of toppings and serve immediately.

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