Monday, February 9, 2015

Crunchy Baked Tacos

Crunchy Baked Tacos via No.2 Pencil
1 1/4 lb  ground beef
1 5.8 oz box of Yellow Corn Taco Shells (12 shells)
1 1/2 teaspoons of kosher salt
freshly ground black pepper to taste
1 teaspoon of onion powder
1/2 teaspoon of garlic powder
1/2 teaspoon of ground cumin
1 teaspoon of chili powder
2 cups of freshly shredded colby jack cheese
romain lettuce
vine-ripened tomatoes
sour cream
taco sauce

Preheat oven to 400 F and place shells in a 9x13 baking dish. Brown ground beef and season with salt, pepper, onion powder, garlic powder, cumin and chili powder. Sprinkle half of the cheese in the bottom of taco shells. Evenly distribute ground beef in shells. Top ground beef with remaining shredded cheese.Bake 10 min, or until cheese is melted and shells have started to crisp. Remove from oven and top with sour cream, taco sauce, lettuce and tomatoes.

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