I tried this recipe for a quick Saturday lunch when the kids and hubby were all home and we were working hard preparing our yard for planting grass. I like to prepare large batches of taco meat to keep in the freezer for quick meals. So this recipe was super quick for me. I just took out a bag of my taco meat added the beans and tomatoes cooked until it had a chance to simmer together as suggested. We will keep these in out quick, simple, and easy recipes for future use. I think if you added a can of diced tomatoes with chilies added to it would give it a nice added kick if you like that sort of thing. Plan on trying those the next time around!
Beef and Bean Oven Tacos
1 pound ground beef
1 small onion, finely chopped
2 cups cooked black beans (I used one 15 oz can drained and lightly rinsed)
1 (15 oz) can diced tomatoes, drained
8 taco shells (used 12)
1 cup shredded cheese
Toppings or side suggestions: shredded lettuce, salsa, avocado or guacamole, and corn.
Pre heat oven to 350 degrees.
Brown the ground beef with the chopped onion over medium heat. Once browned, drain well. Stir in the black beans, taco seasoning, and diced tomatoes, and let simmer over medium-low heat for 5 minutes.
Line up taco shells in a baking dish. Spoon meat mixture into the taco shells. Top with a few pinchfuls of cheese. Bake in the oven for 10 minutes.
Serve with toppings and a side of veggies.
Makes 4 servings-(two tacos each)
Recipe From Costco Connection magazine, Courtesy of Erin Chase at www.5dollardinners.com