Twice Baked Tacos

Stuffed with refried beans, ground beef, enchilada sauce, cheese and on the table within 30 minutes makes these  Twice Baked Tacos perfect for Taco Tuesday!

The Deets: 

I have been making this recipe for years. I’ve even posted several videos/pictures of them on social media and every time people ask for the recipe. Well, I am finally adding it to the blog!

These tacos are so so easy and is perfect recipe to have your husband make on those nights that you just don’t have it in you…..basically they are so easy the kids can even do it!

Ingredients:

• ground beef– I always buy 80/20. I also think ground turkey will work just fine, but I have never tried it.
•  My homemade taco seasoning
• enchilada sauce– just buy the smallest can you can find, you will only need about 1/2 cup. I like the Old El Paso Mild Enchilada Sauce and Crunchy Taco Shells the best.
•  cheddar cheese– I like to use a sharp cheddar for this recipe and as always, shred your own cheese- it just taste so much better.
• hard taco shells– you will only need 12 of them, but I always buy an 18 pack because no matter what, some will always be broken. And I don’t like being a few tacos short! Ya feel me?!?

The Prep:

• First thing first, brown the meat in a pan. Once the meat is almost done add the seasoning and continue cooking. Drain the fat when it’s done and set aside.
• Take your taco shells out of the package and stand them up straight in two rows of six in a 9 x 13 baking dish.
• Preheat the oven to 400 degrees.
• warm up the refried beans- I usually just pop them in the microwave for about 90 seconds.
• Using a spatula, stuff the shells with the beans. This something you will have to eyeball- I usually just use enough to cover the bottom of the taco shell. If you have any leftover at the end, just stuff them some more, use it all.
• Next add the ground beef. Again, you will have to eyeball this. Stuff them pretty full and use all of the meat.
• Using a can punch, punch a hole in the top of the enchilada can and pour about 1 tbsp of sauce on top of the meat in each taco. If you dont have a can punch (not even sure if that is what it’s called), then just open the can and use a tbsp to measure and pour on top of the meat.
• Top the meat and sauce with cheese.
• Pop them in to the oven to bake for 12-15 minutes. The crispier, the better, but don’t let them burn.
• Let them cool for at least 5 minutes. They need time to cool down or they will fall apart.

The Leftovers:

I love eating these for lunch the next day. Just store any leftovers in a ziplock bag or tupperware container in the fridge and warm up in the microwave for about 90 seconds. That’s it!

Tag me in your Taco Tuesday Pic!

xoxo

LES

Sheet Pan Crispy Tacos

Crunchy, cheesey and delicious Baked Tacos- super easy and perfect for Taco Tuesday!

Print Recipe Pin Recipe

Course Main Course

Cuisine Mexican

Ingredients

  

• 1 lb ground beef
• 1 tbsp my Homemade taco Seasoning (link bellow) or any other low sodium taco seasoning
• 12 hard taco shells Always buy the 18 pack because there will always be a few broken tacos in the package.
• 1 -16 oz can of refried beans
• 1/3 cup can of red enchilada sauce
• 1 1/2 cups shredded cheddar cheese

Let's Make It

 

• Brown the meat in a pan- Once the meat is almost done add the seasoning and continue cooking. Drain the fat and then add in 1/3 cup of enchillada sauce. Cook for 2-3 more minutes.
• Take your taco shells out of the package and stand them up straight in two rows of six in a 9 x 13 baking dish.
• Preheat the oven to 400 degrees and warm up the refried beans- I usually just pop them in the microwave for about 90 seconds.
• Using a spatula, stuff the shells with the beans. This something you will have to eyeball- I usually just use enough to cover the bottom of the taco shell. If you have any leftover at the end, just stuff them some more. Use it all!
• Next add the ground beef. Again, you will have to eyeball this. Stuff them pretty full and use all of the meat.
• Fill the tacos up with cheese.
• Pop them in to the oven to bake for 12-15 minutes. The crispier, the better, but don't let them burn.
• Let them cool for at least 5 minutes. They need time to cool down or they will fall apart.

Notes

Try this recipe using my homemade taco seasoning!!

Keyword baked tacos, ground beed recipe, taco recipe, Taco Tuesday, twice baked tacos