These are a nice change from traditional tacos. Baking them in the oven adds a different dimension to the overall taste. It also helps soften the hard shells, which makes them easier to eat. Sometimes, I place the filling in a crock-pot and used it to assemble traditional tacos later. This approach works well for having supper ready within minutes of walking in the door or when taking something to a potluck meal. It’s especially popular with the kids.
Beef and Bean Oven Tacos
1 lb lean ground beef
1 small onion, finely diced
1 (15 oz) can black beans, drained and rinsed
2 tablespoons taco seasoning
1 (15 oz) can petite diced tomatoes, drained
1 (15 ounce) can corn, drained (optional)
8-10 taco shells
1 cup shredded cheese
Preheat the oven to 350°F.
Brown the lean ground beef with the chopped onion. Drain well, if needed. Stir in the black beans, taco seasoning, petite diced tomatoes and corn. Let simmer for 5 minutes.
Line up the taco shells in a 7×11-inch baking dish that has been lined with foil. (Easy clean up!)
Spoon meat mixture into the taco shells. Top with cheese. Bake in the preheated oven for 10 minutes.
Serve with any or all additional toppings: shredded lettuce, salsa, sour cream, avocado chunks or guacamole.