Baked Soft Tacos!
I was so hungry for Mexican food the other night that I started grabbing items from my pantry and freezer and I made these baked soft tacos.
I had been driving down the Parkway and there was so much traffic, due to the Snow-Birds returning to Florida from the cold, northern states…that traffic had backed up and I found myself sitting across from one of the Mexican Restaurants in the Cape.
And the smells coming from that restaurant…chiles roasting, fajitas sizzling in bell peppers and onions….just about drove me crazy!
You see most places in the Cape have outdoor dining…and this particular outdoor dining was just feet away from my convertible…as I sat stalled in traffic.
Well…as soon as I was able to get through the traffic jam….muttering to myself “They’re ba-a-a-c-c-ck”….a play on the words from a scary movie….
I couldn’t wait to search out my pantry for anything Mexican!
This recipe is so easy and requires just a few ingredients to make your Fiesta night complete.
I use flour tortillas and I brown them in a cast iron skillet….for crisper tacos.
I want the taco soft, but not soggy.
So the next time you are stuck on a Parkway smelling the aromas from a restaurant….you will be ready!
Have you ever had the smells and aromas make you rush home to prepare the same type of meal?
Enjoy a quick and easy and most importantly…delicious taco.
The handy dandy printable recipe is below. 🙂
- 1 pound of lean ground beef
- 1 can of re-fried beans (pinto or black beans)
- A few slices of Jalapenos (from a jar...as many as you like)
- 2 tablespoons of tomato paste (use a tube...it is easier than opening a whole can)
- 1/4 cup of water. (if needed)
- 1/2 teaspoon of cumin
- 1 package of taco seasoning
- flour tortillas
- 2 cups of grated Mexican cheese mix (or cheese of your choice)
- 1 small chopped onion (topping)
- 1 tomato diced (topping)
- shredded lettuce (topping)
- In a skillet, brown the ground beef until no longer pink and drain
- While the ground beef is browning....brown each flour tortilla on a grill or a cast iron skillet.
- Add re-fried beans, tomato paste and seasonings, stirring until heated through.
- Using a tablespoon, add 2-3 heaping tablespoons of the filling into the flour tortillas and arrange in a baking dish, standing the tacos next to each other.
- Add grated cheese to each taco and bake in a 375 degree oven for about 10 minutes or until the cheese has melted.
- Add the toppings of choice...
- I like to add more filling to each taco so be sure to use a medium sized flour tortilla and browning first assures you of crisp tacos, not soggy ones.
- You could substitute corn tortillas, but I prefer the flour for this recipe.
- This can make 9-12 tacos depending on the amount of filling for each taco.