Baked tacos PDF Print E-mail

Baked Tacos

1 teaspoon olive oil
12 ounces ground beef or pork or turkey breast
1 (15 ounce) can rinsed and drained pinto beans
1 cup mild salsa
4 teaspoons taco seasoning
8 corn tortillas
Shredded lettuce, diced tomatoes, sour cream,
    Monterey jack cheese for garnishes

Preheat oven to 450 degrees F. Cover a cookie sheet with foil and coat with cooking spray.

In a large nonstick skillet over medium heat, heat oil. Add meat and cook 4 or 5 minutes or until no longer pink; drain.

Add beans, salsa and taco seasoning. Bring to boil; reduce heat to low and simmer uncovered 5 or 6 minutes, stirring and mashing some of the beans as you stir, until thickened.

Spoon meat mixture into center of each tortilla. Fold in half. Press down gently and place on prepared cookie sheet. Coat tortillas with cooking spray. Bake 8 to 10 minutes or until lightly browned. Garnish with lettuce, tomatoes, sour cream and cheese as desired.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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