I have never really been a big fan of ground beef tacos. I rarely had them as a kid because my mom makes a mean shredded beef that is incredibly easy so that was almost always what filled our taco shells. I surprisingly haven’t shared that recipe, I need to get on that.
Although I’m not a ground meat taco fan, I was intrigued by these oven tacos so I had to take a closer look. They sounded a lot like a simplified version of enchiladas that you could throw together on a busy weeknight. And that’s how they tasted too.
The original recipe made a large amount of tacos so I halved and tweaked it a bit to fit our tastes. These tacos were simple and required few ingredients with great results.
They will be going on our regular menu rotation this fall!
recipe adapted from Lynn’s Kitchen Adventures
1 lb. ground turkey
8 ounces of canned refried beans (1/2 a can)
8 ounces tomato sauce
1 batch homemade taco seasoing (or half if you like things less spicy)
3/4 cup shredded cheese
Approximately 10-12 hard taco shells
Lettuce, salsa, sour cream, for serving
1. Brown ground turkey. Drain off any fat and add refried beans, tomato sauce, and seasoning.
2. Spoon mixture into taco shells.
3. Place filled shells into a baking pan, standing up. Sprinkle with cheese.
4. Bake at 400 for 10-12 minutes or until heated through.