Cinco de Mayo is this Sunday and I have the perfect recipe to make to celebrate. It is the perfect way to make crispy shelled tacos. It can easily be doubled for a crowd too. You end up with a pan full of hot tacos ready for everyone to grab and eat. I love that the cheese gets all melty on them.
The easiest way to make these is with the Old El Paso Stand and Stuff Shells. If you don’t have those, you may need to roll some foil up to help hold the tacos all upright. It was no problem with the Stand and Stuff Shells and I highly recommend you get them. If you want even more options for Cinco de Mayo you can check out all of my Mexican recipes.
- 1 lb. ground beef
- 2 tsp dried onion
- 1 pkg. taco seasoning mix
- 1 (8 oz) can tomato sauce
- 1 (16 oz) can refried beans
- 10 Old El Paso Stand n’ Stuff crispy taco shells
- 2 cups shredded cheese (I used a Cheddar/Monterrey Jack mix)
- lettuce, tomato and whatever other taco toppings you like
- Preheat oven to 400 degrees.
- Brown ground beef with dried onion until no longer pink; drain off grease.
- Mix in tomato sauce, taco seasoning, refried beans, and simmer until heated through.
- Place meat mixture into taco shells and top with cheese. Place tacos upright in a 9×13 inch baking dish.
- Bake at 400 degrees for 10 minutes.
- Remove from oven and serve immediately topped with your favorite taco toppings. Serve 10.
Recipe adapted from Your Home Based Mom.