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Is there anything better than Taco Night? I’d say Taco Tuesday but I try not to limit myself to enjoying tacos to one single night. You only live once right?

So my family is pretty traditional with tacos. Growing up it was all about ground beef tacos made with a packet of seasoning and topped with lettuce, tomatoes, plenty of cheese and sour cream. Once I got married, J and I branched out a bit and the Easiest Taco Meat EVER from the slow cooker became a mainstay in our fiesta-loving home.






But we are evolving. It’s fun to mix it up a bit and thus I give you: Baked Tacos. All the great beefy taco goodness that you love in a crispy shell baked up hot with refried beans and perfectly melted cheese. Ugh, they are SO good.

I decided to kick it up a notch for the filling in this taco bake recipe by throwing some onions and bell peppers into the mix. I diced them pretty fine because #pickyhusbandlife but he honestly, didn’t seem to mind them. Honestly, this dish got rave reviews from the whole family and with good reason!






A few tips to help make your Ground Beef Oven Baked Tacos a success

Get the hard taco shells that stand up on their own. I’ve done it with both but as always, I say work smarter, not harder. Trust me.

If you have a small, thin rubber spatula, use that to spread the refried beans on the shell- during the testing phase of this recipe, I had a much easier time spreading it with that instead of a regular spoon. 

Also, do this before you place them in the pan.

These are best served right away. They’re still flavorful later but the shell tend to soften over time.

Once they’re out of the oven, get crazy with your toppings. The world is your oyster. Lettuce, tomato, sour cream, cilantro, lime, rice, avocado. You can and should have it all!


PREPARATION


Preheat the oven to 375 degrees.
Spray a saute pan with cooking spray and add the onions and peppers to the pan.
Saute stirring frequently for 3-4 minutes or until they've softened.
Add the ground beef to the pan and use a wooden spoon to break it up.
Saute the beef until brown stirring often, about 3-4 minutes.
Drain the extra oil from the pan.
Return the pan to the heat, add the taco seasoning to the pan with the water and cook as per the packet directions.
While this cooks, spread two Tablespoons of refried beans across the bottom of each taco shell (or more if you'd prefer).
Place the shells into a 9" x 13" baking pan.
Divide the meat between the shells.
Top the tacos with the shredded cheese
Bake for 12-15 minutes and serve immediately.






INGREDIENTS


Cooking spray
3/4 cup finely diced onions
3/4 cup finely diced bell peppers
1 pound ground beef
1 taco seasoning packet + the water that the packet requires
1 package of 10 stand-up hard taco shells
1/2 can refried beans
2 cups shredded colby jack cheese
The toppings of your choice (lettuce, tomatoes, sour cream, etc)




NUTRITION INFORMATION

Serving Size: 1 (177 g)     Servings Per Recipe: 12


Calories 304.9    Calories from Fat 128 42%    Total Fat 14.3 g 21%    Saturated Fat 5.2 g 25%    Cholesterol 51.4 mg 17%    Sodium 586.5 mg 24%    Total Carbohydrate 23.9 g 7%    Dietary Fiber 3.7 g 14%    Sugars 1.5 g 6%    Protein 19.4 g 38%



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I like to serve fish tacos with quinoa and black beans for a complete and satisfying meal. If you’ve got them, add colorful summer toppings like bright peppers, green onions or purple carrots.





PREPARATION

Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill corn and pepper, covered, over medium heat 10-12 minutes or until tender, turning occasionally. Cool slightly.

Meanwhile, sprinkle fish with salt. Grill fish and squash, covered, over medium heat 7-9 minutes or until fish just begins to flake easily with a fork and squash is tender, turning once.

Cut corn from cob and place in a bowl. Chop pepper and squash; add to corn. Stir in tomato, onion, cilantro, lime peel and lime juice. Serve fish in taco shells; top with corn mixture and avocado slices.


Yield: 4 servings.

Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.


INGREDIENTS

1 medium ear sweet corn, husk removed
1 poblano pepper, halved and seeds removed
4 tilapia fillets (4 ounces each)
1/8 teaspoon salt
1 yellow summer squash, halved lengthwise
1 medium heirloom tomato, chopped
1/3 cup chopped red onion
3 tablespoons coarsely chopped fresh cilantro
1 teaspoon grated lime peel
3 tablespoons lime juice
8 taco shells, warmed
1/2 medium ripe avocado, peeled and sliced



NUTRITION INFORMATION

Serving Size: 1 (137 g)     Servings Per Recipe: 6

Calories 258.9    Calories from Fat 127 49%    Total Fat 14.1 g 21%    Saturated Fat 4.5 g 22%    Cholesterol 42.5 mg 14%    Sodium 155.3 mg 6%    Total Carbohydrate 16.9 g 5%    Dietary Fiber 1.2 g 4%    Sugars 1.1 g 4%    Protein 15.7 g 31%. 


HEALTH BENEFITS 

1. it’s good for your growing kids, too.

If you have picky eaters in your household, getting them to scarf down much needed nutrients can be a daily battle. This is where Tilapia comes in: The fish is packed full of all the healthy things kids need, especially protein. The protein is good for helping your kids grow and the mercury-free nature of the fish means it’s safe. To top it off, its mild flavor means they’ll be sure to like the taste!

2. The fish eat well.

Most Tilapia are raised on vegetarian diets, which not only affect the taste of the fish and the nutrients contained, but it’s also a step in the right direction as far as being more efficient with resources. Not only are Regal Springs Tilapia fed a diet of US soybeans, corn and premium grains, they are also raised without additives, preservatives, growth hormones or chemicals—at any stage of the operation.

3. It’s got your vitamin B12 covered.

Vitamin B12 is an important vitamin for cognitive functioning and helps red blood cells form properly. In a typical serving, Tilapia has 2.4 grams of Vitamin B12, and your body needs about 2.4 grams to function properly. You don’t have to be a mathematician to figure out that makes your work pretty easy.

4. It’s good for your bones.

Tilapia has a dynamic duo of calcium and phosphorus working on its side. Calcium helps your bones and teeth stay strong and healthy, and phosphorus helps both bones and nails from getting brittle.



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