Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tbsp extra virgin olive oil
  • 1 small yellow onion, finely diced
  • 2 tbsp taco seasoning
  • 1/2 cup tomato sauce
  • 1/4 cup water
  • 12 hard taco shells
  • 15 oz can refried beans
  • 2 cups shredded Mexican blend cheese
  • 1/2 cup pickled jalapeños
  • 1 cup shredded iceberg lettuce
  • 1/2 cup diced Roma tomatoes
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Arrange the empty taco shells in a 9x13 inch baking dish, standing them upright.
  2. Heat olive oil in a large non-stick skillet over medium-high heat. Add ground beef and diced onion, breaking the meat apart until browned and fully cooked (about 5-7 minutes). Drain all excess fat from the pan.
  3. Stir in the taco seasoning, tomato sauce, and water. Simmer for 3-5 minutes until the sauce has thickened and coated the meat.
  4. Begin assembly by spreading a thin layer of refried beans at the bottom of each shell, followed by a sprinkle of cheese. This creates a fatty seal to prevent sogginess.
  5. Spoon the meat mixture over the beans and top generously with the remaining shredded cheese and pickled jalapeños.
  6. Bake for 10-15 minutes until the cheese is bubbling and the edges of the shells are a deep golden brown.
  7. Top with fresh shredded lettuce, diced tomatoes, and cilantro immediately before serving.