Baked Beef Tacos
This taco recipe takes classic taco ingredients and gives them a fresh approach by baking the shells upright in refried beans and tomatoes. The bottom gets soft, and the top stays crisp and crunchy. —Patricia Stagich, Elizabeth, New Jersey
Reviews
Obviously the bean mixture goes into the taco. I mixed the meat with the beans, Cheese, Etc... and baked it. .
knew by reading recipe, this would not work - tacos were delicious, however, they fell apart when trying to get out of the casserole dish - not sure what the plan for this was - deconstructed tacos? no clear guidance in the recipe
this is not a good idea
Very good. Didn't care for the soggy bottom. Think I'll try somehow to set the shells on a rack insert or crumbled foil to keep them off the bottom. I used ground turkey and low fat cheese.
These were absolutely delicious and a must-have in my recipe collection for an encore performance! I used extra lean ground turkey and reduced-fat Mexican blend cheese and they were phenomenal!!! The leftovers were great and heated up wonderfully. One of my favorite TOH recipes to date, and I've been a subscriber since 1998.
Excellent. Did not change a thing.
Tasted good but was too mushy on the bottom.
My family really enjoyed this. It had a lot of great flavor and was fairly inexpensive to make. Yes the bottom of the tacos stayed soft bc they were standing in the refried bean mix but the that didn't bother us.
The tomato-bean combination is tasty and much better than plain refried beans. I'm not sure I liked the soft part at the bottom, but my family thought it was very good. It just needs some lettuce on the top after leaving the oven.