A soft taco flour tortilla filled with beans, meat, and cheeses, baked and served with sour cream, lettuce, and tomatoes
3 cups cooked taco meat*
1 can (15.5 ounces) red kidney beans, drained**
16 ounces (4 cups) sharp cheddar cheese, shredded
1 cup small curd cottage cheese
10 soft taco-size flour tortillas
Sour cream, shredded lettuce, and diced tomatoes, for serving
1. In mixing bowl, combine meat, kidney beans, cottage cheese, and 12 ounces (3 cups) of the shredded cheddar cheese. Stir well.
2. Spread mixture into soft taco tortillas and roll to close. (Do not fold ends in.) Lay rolled tacos, seam side down, in a greased 9 x 13-inch baking dish. When all tacos are in dish, spread remaining shredded cheese on top.
3. Bake at 350 degrees for 25-35 minutes, until tops are turning golden and filling is hot and bubbly. Serve hot with sour cream, shredded lettuce, and diced tomatoes.
*To make taco meat, I fry ground beef with diced onions, green peppers, and garlic. Drain grease and season with salt, pepper, chili powder, hot sauce, and freshly ground cumin (Don't leave this one out! It is essential for good taco meat!).
**If you like beans, use two cans! :) If using freshly cooked beans, use 1 1/4 cups cooked beans per can.
I created this easy baked tacos recipe to add some variety when using up leftover taco meat. It's quick to roll up these tacos, and it's a great dish to serve to a crowd! The flour tortillas get crispy on the outside/top, but the inside is soft and tasty. Be sure to season your meat generously, since it's the only part that has seasonings on/in it! :D My recipe rating: 9/10.
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