A family friendly weeknight meal. If you have never had a baked taco before, prepare yourself to never go back! The texture of the taco shell- and the melted cheese are to die for. Here’s how to make them: The tacos are assembled with crispy shells, seasoned taco beef, chopped tomatoes, salsa and a generous amount of Cabot Monterey Jack or 4 Cheese Mexican Shredded Cheese. Next the tacos are packed into a baking dish and baked to melt the cheese. Top with lettuce and cilantro. Enjoy!
Directions
- PREHEAT oven to 400°F. Line a 9 by 13 baking dish with foil. Mist foil with cooking spray.
- HEATÂ oil in a large skillet over high heat. Add beef and cook, crumbling with a wooden spoon, until the beef is browned and only a small amount of pink remains, 4 to 6 minutes.
- ADDÂ onion and garlic, and reduce heat to medium. Continue cooking until the beef is completely browned and the onions are soft, 4 to 6 minutes.
- ADDÂ chili powder, cumin, salt and chipotle or cayenne. Cook, stirring until fragrant, about 30 seconds. Add tomato paste, and stir to combine. Add water and bring to a simmer, stirring.
- STANDÂ taco shells up, side-by-side in the baking dish. Fill each one with the beef mixture, dividing evenly. Top beef with tomatoes and salsa. Top with Cabot Monterey Jack (or Cabot 4 Cheese Mexican Cheese), dividing evenly. Transfer to the oven and bake until the cheese is melted, 8 to 10 minutes.
- SERVEÂ tacos hot with lettuce and cilantro.
