Oven Tacos

These were a major win!  You can make the filling in advance and freeze it, or you can prep it fairly quickly on the night you want to serve these.  I used the “Stand and Stuff” type of hard taco shells to make it easier to assemble them in the casserole dish.  (This makes a large amount of taco filling, so I froze half and only made about 9 tacos the first time around.)  You can barely taste the refried beans, and they really bulk up the meal; two tacos were enough dinner for me.


– 2 lbs ground beef, chicken, or turkey
– 1 small onion, diced
– 1 small can diced green chilies
– 1 packet taco seasoning
– 1 (8oz) can low sodium tomato sauce
– 1 (16oz) can fat-free refried beans
– 2 cups shredded cheddar, colby jack, or Mexican cheese
– 18-20 hard taco shells

Optional Toppings: shredded lettuce, tomatoes, olives, avocado or guac, salsa, sour cream

Directions: 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 and the tacos are heated through.  Remove from the oven and top with any optional condiments for serving.

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