Tacos al horno

Ingredientes

• 8-10 hard taco shells: Look for “Stand ‘N Stuff” shells for easier assembly. You can substitute with other brands or even soft tortillas if you prefer.
• 1 cup black beans, drained and rinsed: These add fiber and protein. Pinto beans or refried beans can work as substitutes.
• 1 lb. ground beef: Provides rich flavor and texture. You can swap it with shredded chicken, turkey, or a plant-based meat alternative.
• 1 yellow onion, finely diced: Adds a subtle sweetness. Red onions or green onions are good alternatives.
• 1 oz. packet taco seasoning: For a quicker option, use store-bought seasoning. If you prefer homemade, combine chili powder, cumin, paprika, garlic powder, onion powder, and oregano.
• 10 oz. diced tomatoes with green chilies, undrained: Adds moisture and tang. You can replace this with plain diced tomatoes and a small can of green chilies.
• 1/4 cup beef broth: Keeps the meat mixture juicy. Chicken broth, vegetable broth, or water can work as well.
• 1 tablespoon softened cream cheese (optional): Adds a creamy texture. Greek yogurt or sour cream can be used if needed.
• 1 1/4 cups cheddar cheese, shredded: Melts beautifully on top. Feel free to mix with Monterey Jack or use a dairy-free alternative.

Preparación

1. 1

   Prep Your Ingredients Start by draining and rinsing the black beans. Set them aside on a paper towel-lined plate to remove excess moisture. Preheat your oven to 400°F. Line your taco shells along a 9 x 13-inch casserole dish. For light-colored dishes, bake the shells for 5 minutes; for dark dishes, reduce this to 3 minutes. This step ensures your shells remain crisp even after baking with the filling.

2. 2

   Cook the Meat Mixture In a large skillet, cook and crumble the ground beef and diced onion over medium-high heat. Stir frequently to ensure the meat cooks evenly and the onion softens. This should take about 8-10 minutes. Drain any excess grease to prevent the filling from becoming too oily. Add the taco seasoning, undrained diced tomatoes, and beef broth to the skillet. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 1-2 minutes to allow the flavors to meld. If using cream cheese, stir it in until fully melted and combined. The final mixture should be moist but not overly liquid.

3. 3

   Assemble the Tacos Spoon a layer of black beans onto the bottom of each taco shell. Follow this with a generous portion of the meat mixture. Be careful not to overfill the shells, as they may break during baking. Sprinkle shredded cheese over the top of each taco.

4. 4

   Bake and Serve Place the assembled tacos back in the oven and bake, uncovered, for 7-10 minutes. The cheese should melt completely and start to bubble slightly. Once baked, remove the tacos from the oven and let them cool for a minute before adding your desired toppings. Serve immediately for the best taste and texture.