Give tacos a fresh approach by baking the shells upright in refried beans and tomatoes. The base gets soft, and the top stays crisp and crunchy.
—PATRICIA STAGICH ELIZABETH, NJ
PREP: 15 MIN. • BAKE: 20 MIN. • MAKES: 12 SERVINGS
1 1/2 pounds ground beef
1 envelope taco seasoning
2 cans (10 ounces each) diced tomatoes and green chilies, divided
1 can (16 ounces) refried beans
2 cups Mexican cheese blend, divided
1/4 cup chopped fresh cilantro
1 teaspoon hot pepper sauce, optional
12 taco shells
Chopped green onions
1. Preheat oven to 425°. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and 1 can of undrained tomatoes; heat through.
2. Meanwhile, in a bowl, mix beans, 1/2 cup cheese, cilantro, remaining can of undrained tomatoes and, if desired, pepper sauce. Spread onto bottom of a greased 13x9-in. baking dish.
3. Stand taco shells upright over bean mixture. Fill each with 1 tablespoon cheese and about 1/3 cup beef mixture. Bake, covered, 15 minutes.
4. Uncover; sprinkle with remaining cheese. Bake, uncovered, 5-7 minutes or until cheese is melted and shells are lightly browned. Sprinkle with green onions.
PER SERVING 1 taco with 1/4 cup bean mixture: 277 cal., 15g fat (7g sat. fat), 52mg chol., 836mg sod., 17g carb. (0 sugars, 3g fiber), 17g pro.