When I found this gem on Food Pins Now I was a bit skeptical. I wasn’t a fan of putting tacos in the oven, let alone hard shell tacos. They were surprisingly good. The version on the website is filled with healthier options, fat free, low fat, ect. I didn’t do that at all. I had a lot of the stuff on hand already so it made it easier. I do suggest making the taco seasoning in the original recipe. Its easy, better for you, and you have most of the spices and herbs used on hand.
Sticking the shells into the pan was a little harder than I thought it would be. I also used 3/4th of the refried beans. that way if people wanted more they could use the leftover.
2 lbs ground beef
1 small onion diced
1 small can diced green chilies
1 bag of taco seasoning
1 (8 ounce) can tomato sauce
1 (16 ounce) can refried beans, or less and you dislike it like me.
2 cups shredded Colby-jack cheese
10-14 hard taco shells depending on the pan you use.
Preheat the oven to 400 degrees. In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny.
Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted. Remove from the oven and top with any optional condiments for serving.
We used sour cream, lettuce, tomatoes, avocado, and more cheese.