I created this cause I was bored one night with plane ole tacos. The kids like them so I guess that is all that matters. I can’t find my FLIP so I had to resort to poorly taken photos as I went through each step. Here is what I have come up with…
Soft Taco Shells
and a pre-heated 400 degree oven
Brown your beef like this and when done, drain fat:
I like to spray my soft taco shell with a light coating of cooking spray so they don’t stick to my baking sheet.
I unfortunately do not measure so all I do is ‘sprinkle’ each ingredient to cover my browned meat. I would say that our family likes things on the hotter, spicier side…to the point of making your nose drip! I’ve even added salsa to this to give it more texture, but you don’t have to add it. We use taco sauce as seen on top and it has to be about 4-5 tablespoons. Add about 1/4 cup of water just so you can blend your ingredients together. It will be more of a pastey texture rather than a drippy taco texture. Heat it up until it bubbles a bit then turn off your heat
When it’s heated up, you want to divide it into four sections and spoon onto your taco shell like this:
My pan only allows for three at a time, so I usually have one extra cooking on a separate baking sheet. After you add your meat, it’s time for some cheese.
Oh so yummy!!!! After the cheese, you can add what ever else you’d like.
We like raw onions, cold lettuce, cold tomatoes, but you could layer it all up if you’d like, but we rather just cover it like so…
Then pop it into the oven until the shells are golden brown, like…drum roll please…..
Here is my sons finished version of his taco quesapizza! LOL
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