Sheet Pan Crispy Tacos
Serves 2
0 mins total
Crunchy, cheesey and delicious Baked Tacos- super easy and perfect for Taco Tuesday!
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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.