It all started with this book Audrey found at the library. I think we read it every night for the few weeks we loaned it. Check it out at your local library, it is hilarious. Then Audrey wanted tacos in a crunchy shell like the dragons. I don't usually buy hard shells because they aren't kid friendly and break apart all over the place. But I did find this recipe for a baked taco in a hard shell and it sounded pretty good. First I bought better shells not the super cheap kind and I also thought maybe baking them with the cheese would keep it all together, and it worked! Serve it with a side of Cilantro Lime Rice and you will have a lot of happy dragons! But don't feed your dragons spicy salsa or you will have a big problem on your hands, must read book to find out.
Oven Baked Beef Tacos
Ingredients:
1 lb lean ground beef
1 (15 oz) can black beans, drained and rinsed
1 medium onion, diced
1 (1 oz) packet taco seasoning
2 cloves garlic, minced
1 cup chunky salsa
12 hard taco shells*
1 1/2 cups shredded cheddar cheese
1 lb lean ground beef
1 (15 oz) can black beans, drained and rinsed
1 medium onion, diced
1 (1 oz) packet taco seasoning
2 cloves garlic, minced
1 cup chunky salsa
12 hard taco shells*
1 1/2 cups shredded cheddar cheese
Directions:
Preheat oven to 400 degrees.
In a large skillet, heat oil and add onion and garlic – saute for about 5 minutes until soft. Add beef and taco seasoning, cooking until meat is browned. Add beans and salsa. Mix well and let cook for a couple of minutes so that the flavors can meld and the mixture can thicken.
In a large 9x13" baking pan, line up all the taco shells. Fill each one with a couple of scoops of the beef mixture and pack down into the shell. Repeat until all the shells are filled. Top each taco with shredded cheese.
Bake for 8-10 minutes (or until all the cheese is melted).
Serve with your favorite taco toppings (tomatoes, lettuce, olives, sour cream, guacamole, pico de gallo , hot sauce, or whatever you like!).
Preheat oven to 400 degrees.
In a large skillet, heat oil and add onion and garlic – saute for about 5 minutes until soft. Add beef and taco seasoning, cooking until meat is browned. Add beans and salsa. Mix well and let cook for a couple of minutes so that the flavors can meld and the mixture can thicken.
In a large 9x13" baking pan, line up all the taco shells. Fill each one with a couple of scoops of the beef mixture and pack down into the shell. Repeat until all the shells are filled. Top each taco with shredded cheese.
Bake for 8-10 minutes (or until all the cheese is melted).
Serve with your favorite taco toppings (tomatoes, lettuce, olives, sour cream, guacamole, pico de gallo , hot sauce, or whatever you like!).
Makes 4-6 servings (depending on how many tacos each person wants!).
*I didn't want to cook all 12 shells because I knew we would not eat it all and it would go to waste. So I kept the meat and me and my husband had it for lunch a couple days. I just put the shells in a smaller pan to bake. What I also liked about this recipe is that it had hidden beans for that extra protein and my kids didn't even notice.
Cilantro Lime Rice
Ingredients:
- 1 cup extra long grain rice or basmati rice
- 1/2 lime, juice of
- 2 cups water
- 1 tsp salt
- 3 tbsp fresh chopped cilantro
- 3 tsp vegetable oil
In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low andcover about 15 minutes. Shut off flame and keep covered an additional 5 minute.
In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.
recipe adapted from skinnytaste.com
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