Baked Tacos

This is a favorite in our house. Baking the tacos makes the cheese all melty and makes the shells a bit soft so they don't break apart so easily when you bite them. I cut the original recipe in half, since it's just the two of us, and switched up the cheese. These are still good leftover the next day. 

INGREDIENTS (makes 12 tacos):

• 1 lb ground beef
• 2 teaspoons dried minced onion
• 1-1/2 teaspoons chili powder
• 1/2 teaspoon cornstarch
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• dash cayenne pepper
• 4 oz. tomato sauce
• 8 oz. can refried beans (I use Trader Joe's vegetarian refried beans, made with no lard)
• 1 cup shredded cheddar cheese
• 12 hard taco shells (I use Trader Joe's shells, made with no lard)

Preheat oven to 400 degrees.  In a small bowl combine dried minced onion, chili powder, cornstarch, garlic powder, cumin, oregano, and cayenne pepper. Mix well and set aside.

In a large skillet brown ground beef over medium-high heat. Drain off any excess liquid. Add refried beans, tomato sauce, and prepared taco seasoning. Mix well.

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.

Original Recipe: Blog Chef