Recipe: Taco Bake

I’ve been teasing that I’d post this husband-favorite dish for awhile now, so here it finally is! This recipe came from an issue of Cook’s Country that I’ve adjusted for our tastes.

  • Brown a pound of ground beef and season as if for regular tacos (we use a taco seasoning pack, but you can use whatever seasoning you like.)
  • Take one can of Rotel Original and drain the juice.
  • Once the meat is done, mix in the Rotel and cook for a few minutes.
  • Use Stand-n-Stuff shells. Line them up in a casserole pan. Sprinkle a little first/mexican blend cheese in the bottom of each shell.
  • Fill the shells with the taco meat/rotel.
  • Top generously with cheese.
  • Sprinkle with cilantro.
  • Bake at 325 until the cheeses melted and the tops of the taco shells begin to brown.
Serving Size is two tacos. Serve with fruit, rice, beans, whatever!

This recipe is rather easy and is great for entertaining! For those who want a bit more spice, use a spicier Rotel. If you’re serving picky eaters who don’t like Rotel (I don’t like the squishy-ness of the veggies), stuff some of the shells after the meat is seasoned but before adding the Rotel. Then, add the Rotel to the remaining meat and continue!

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