baked tacos
I originally saw baked tacos on Pinterest. I made them a few times, but I’ve since lost that recipe. I’ve googled and none of them look like what I originally made….so I started winging it. I think I’ve perfected MY version which includes riced cauliflower. the kids have never noticed it’s in there, it increases our veggie intake, and it helps bulk up the filling.
once baked, you can top with whatever you’d normally put on tacos: we love shredded lettuce, Greek yogurt, and one of my all-time faves…La Victoria red taco sauce.
(better pics pending!)
baked tacos
Ingredients
- 10-12 hard corn taco shells
- 1lb ground meat (beef or turkey/chicken, if using poultry add 1tbsp olive oil)
- 1 package riced cauliflower, heated as directed on package (approximately 2 cups, cooked)
- 1 small onion, diced
- 1 15oz can refried beans
- 1 6oz can tomato sauce
- 1 packet taco seasoning
- Shredded cheese of choice to taste- we use about 2 cups (Mexican blend is great)
- 9x13 pan
Instructions
- Preheat oven to 350F
- Brown meat in skillet
- Add in diced onions and cook until translucent
- Add in riced cauliflower
- Mix in refried beans and tomato sauce
- Stir in taco seasoning packet
- Fill each hard shell about 2/3 full with meat/bean mixture
- Top with shredded cheese
- Bake for about 15 minutes or until cheese is bubbly
Notes
You can make the filling ahead of time, but you will need to increase oven time to allow it to reheat. If using “cold” filling, cook for about 15 minutes prior to adding the cheese on the top OR cover with foil during cooking.
