Ingredients
– 12 hard shell corn tortillas
– 500 grams lean ground beef (or alternatives like ground chicken, turkey, or cooked shredded chicken)
– 1 medium onion or shallot, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon dried oregano
– Salt and black pepper to taste
– 1 can (about 400 grams) chopped tomatoes with or without green chilies
– 1 can (about 400 grams) black beans, rinsed and drained (can substitute pinto or refried beans)
– 2 cups (about 200 grams) shredded cheese, such as TexMex blend or Monterey Jack
Instructions
1-First, place the taco shells standing upright in a lightly greased 9ร13 inch (23ร33 cm) casserole dish and pre-bake them for 3-5 minutes to maintain that crispy texture.
2-Next, in a skillet, cook 500 grams of lean ground beef with 1 medium onion or shallot and 2 cloves of garlic until browned, then season with 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon dried oregano, salt, and black pepper.
3-Add 1 can of chopped tomatoes and simmer until the liquid reduces, creating a flavorful filling that pairs well with the black beans.
4-For each shell, layer in 1/4 cup of shredded cheese, 2 tablespoons of black beans, the beef mixture, and top with another 1/4 cup of cheese to form that essential cheese and bean barrier.
5-Bake the assembled tacos uncovered for 7-10 minutes until the cheese melts, then top with fresh options like diced tomatoes or cilantro and serve hot.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
๐ฎ Pre-bake shells and create a cheese and bean layer at the base to keep tacos crispy.
โ๏ธ Store leftover meat filling refrigerated for 2-3 days or freeze up to 3 months.
๐ฅ Reheat assembled tacos wrapped in foil at 350ยฐF (177ยฐC) for about 8 minutes to preserve texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free Option
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 3 grams
- Sodium: 550 mg
- Fat: 18 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 24 grams
- Fiber: 5 grams
- Protein: 18 grams
- Cholesterol: 45 mg
