SERVES 6
TOTAL TIME: 45 minutes
If you can’t find Ro-tel tomatoes, substitute one 14.5-ounce can diced tomatoes and one 4-ounce can chopped green chiles, reserving 6 tablespoons of the tomato juice and 2 tablespoons of the chile juice. Colby Jack cheese is also known as CoJack; if unavailable substitute Monterey Jack cheese. Serve with your favorite taco topping such as shredded lettuce, sour cream, and salsa.
|
1 |
tablespoon vegetable oil |
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1½ |
pounds 90 percent lean ground beef |
|
1 |
onion, minced |
|
Salt and pepper |
|
|
4 |
garlic cloves, minced |
|
3 |
tablespoons chili powder |
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½ |
teaspoon dried oregano |
|
2 |
(10-ounce) cans Ro-tel tomatoes, drained with ½ cup juice reserved |
|
2 |
teaspoons cider vinegar |
|
1 |
teaspoon brown sugar |
|
1 |
(16-ounce) can refried beans |
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¼ |
cup minced fresh cilantro |
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8 |
ounces Colby Jack cheese, shredded (2 cups) |
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12 |
taco shells, broken into 1-inch pieces |
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2 |
scallions, sliced thin |
1. Adjust oven rack to middle position and heat oven to 475 degrees. Heat oil in 12-inch skillet over medium heat until shimmering. Add beef, onion, and ½ teaspoon salt and cook, breaking up meat with wooden spoon, until meat is no longer pink, about 5 minutes. Stir in garlic, chili powder, and oregano and cook until fragrant, about 1 minute.
2. Stir in half of tomatoes, reserved tomato juice, vinegar, and brown sugar and simmer until mixture is very thick, about 5 minutes; season with salt and pepper to taste.
3. Meanwhile, mix refried beans, remaining tomatoes, and cilantro together in bowl. Spread mixture evenly into 13 by 9-inch baking dish. Sprinkle 1 cup cheese over top.
4. Spread beef mixture in baking dish and sprinkle with ½ cup cheese. Scatter taco shell pieces over top, then sprinkle with remaining ½ cup cheese. Bake until filling is bubbling and top is spotty brown, about 10 minutes. Let cool slightly, sprinkle with scallions, and serve.