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This is a super fast and delicious dish. The recipe started at OneGoodThingByJillee. Hers makes a ton, so I’ve cut it down and changed it slightly. I use Old El Paso brand Stand ‘n Stuff taco shells. There are ten shells in each box. In an 11×7″ baking dish you can fit 8 shells and that makes plenty for three people. They stand up beautifully, so there’s very little finagling. They are gluten-free. If you do not have access to these beauties, you’ll have to eyeball things to make it work. Jill has instructions on her site on how to make hard-shells from soft corn tortillas. I did try that one time, but I found it to be too tricky. The very best thing on Jill’s site is her recipe for taco seasoning and I make that ALL the time. I added a triple-recipe below.

• Baked Taco Ingredients
• 1 lb. ground beef
• 3 Tbsp. taco seasoning (or one store-bought envelope)
• 8 oz. can tomato sauce
• 1 cup (1/2 of a 15oz. can) refried beans
• 8 Stand ‘n Stuff taco shells
• 1 cup shredded cheddar or Mexican mix cheese
• Toppings of your choice (sour cream, salsa, jalapenos, etc.)

Prepare an 11×7″ baking dish by spraying with non-stick spray. Preheat oven to 400 degrees F.

In a frying pan, brown ground beef. Sprinkle with taco seasoning and then stir in tomato sauce and refried beans. Set the taco shells into the dish as pictured. Distribute the ground beef mixture evenly into all the taco shells. Sprinkle shredded cheese over all the shells. Bake at 400 degrees for ten minutes or until the cheese is melted. Top with your favorite toppings. Voila! Done! Inhale!

• Triple-Batch Taco Seasoning Ingredients
• 6 Tbsp. chili powder (I use ancho chili powder)
• 1-1/2 tsp. garlic powder
• 1-1/2 tsp. onion powder
• 1-1/2 tsp. red pepper flakes
• 1-1/2 tsp. dried oregano
• 1 Tbsp. paprika
• 3 Tbsp. ground cumin
• 3 Tbsp. kosher salt
• 2 Tbsp. pepper

Mix all together and use 2-3 Tbsp. for each pound of meat. For tacos, I sprinkle it over cooked ground beef, then stir in a little water and cook until the water evaporates. I also use this mix on beef or chicken fajita-makings and other types of meat. I sprinkle it on before or after cooking, it just depends. No rules! This batch should last you a good long while.