I saw a photograph of hard shell tacos in an enchilada sauce. I love Mexican food, but I'm not a fan of enchiladas, so, I improvised. This delightful dish is perfect for reheat and keeps the shells from breaking on first bite!
1 package tortilla shells
1 pound ground beef, deer, or turkey
1 1/2 tsp cumin
1 can pinto beans
2 cans diced tomatoes with jalapenos and cilantro
1 cup shredded cheese
"taco fixins"
lettuce, sour cream, onions, avocados, more grated cheese . . . use your imagination!
Brown ground meat, add beans and cumin. Empty both cans of diced tomatoes in 9 X 13 pan. Place one spoon full of meat and bean mixture in shell. Set filled shells in 9 X 13 pan. All 12 will fit. Bake 20 minutes @ 350°. Increase temp to 390°, add shredded cheese and chopped onion, bake 10 minutes. Remove from oven and "dress" with "taco fixins."
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