One1-ounce envelopetaco seasoning(see notes below to make your own seasoning)
One 15.5-ounce can chili beans,drained (optional)
SHELLS AND FIXINGS:
One10-count packageStand 'n Stuff Taco Shells(Old El Paso brand makes them)
2cupsMexican blend shredded cheese
guacamole, salsa, sour cream,as desired
Preheat the oven to 375 degrees F. Lightly spray a 9x13-inch casserole dish with nonstick spray and set aside.
In a medium skillet, brown the ground beef on medium-high heat until cooked through. Add the taco seasoning and 2/3 cup water. Heat to boiling, then reduce to simmer for 3 to 4 minutes. If you are using the chili beans, add those in and stir into the beef. Remove from heat and set aside.
Place the taco shells in the prepared pan. Divide half of the shredded cheese evenly into the bottom of each of the taco shells. Then divide the beef mixture between the taco shells- on top of the cheese. Top each taco shell with the remaining cheese. Bake for 10 to 15 minutes, or until the shells are slightly browned and the cheese is melted.
Remove the baked tacos from the oven and top with lettuce and tomatoes. Add any other desired toppings as well. Serve immediately!
Nutritional information includes taco meat (no beans), shells and cheese. All toppings should be included as extra.
If you want to make your own taco seasoning, combine: 1 teaspoon chili powder, 1 teaspoon cumin powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper.
Old El Paso brand Stand and Stuff shells can be found at Walmart (and other grocery stores).