This is another Pinterest find.  It was a big hit.  Everyone liked it.  It was a last minute change and I didn’t have any lettuce or tomatoes, next time I will.  I made corn tortillas using the press I told you about a while back.  But, the original recipe she used store bought tortillas.  I did the oven crisping she mentioned on some of them, but then I stopped it was too much work and too hot to put the tortillas in there like she had explained.  They all turned out fine.  The weren’t crispy, more of a soft taco, which we like.  I bet you could do this with store bought crispy shells. 

1-2 Tablespoons olive oil
1/2 onion chopped
1 1/2 pounds ground beef or venison
Season

7 oz tomato sauce
1 Tablespoon Taco Seasoning (recipe in cookbook- store bought is usually not GF)

1 can refried beans – I use La Costena Black Beans

Corn Tortillas – I made around 20 or so
Shredded Cheese, I’m not sure how much I used.  I just topped each taco liberally.

Preheat oven to 375°.
Lightly grease a 9 X 13 baking pan.

Put oil in a large skillet and saute onion until soft, add ground beef and cook through over med to med-high.  Stir in the taco season.  Drain off fat if necessary.  Add the tomato sauce and refried beans.  Mix thoroughly.

Fill each taco shell with meat mixture and top with cheese, place in pan.  Continue until you use up the meat or tortillas. 

Bake for about 15 minutes.  If you make these ahead you will need to double the time to get them heated through.


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