Ingredients

The following ingredients have 4 Servings
  • 8-10 hard taco shells (I recommend "Stand 'N Stuff")
  • 1 cup black beans (rinsed and drained)
  • 1 lb. ground beef (see notes for using chicken)
  • 1 yellow onion (finely diced)
  • 1 oz. packet taco seasoning
  • 10 oz. diced tomatoes with green chilies (undrained)
  • ¼ cup beef broth (can sub chicken broth or water)
  • 1 Tablespoon softened cream cheese (optional)
  • 1 ¼ cups cheddar cheese (shredded)
  • Salsa
  • Sour Cream
  • Shredded Lettuce
  • Diced Avocado/Guacamole

Instruction

  • Rinse and drain the black beans. Set them on a paper towel lined plate to dry.
  • Preheat oven to 400°. Line 8-10 taco shells along a 9 x 13 inch casserole dish and bake for 5 minutes if using a light colored dish, 3 minutes if using a dark dish.
  • Meanwhile, cook and crumble the ground beef and diced onions over medium-high heat until softened and cooked through, about 8-10 minutes. Drain grease.
  • Add taco seasoning, undrained diced tomatoes, and beef broth. Bring to a boil and let it reduce for 1-2 minutes, then reduce to a simmer. Stir in the softened cream cheese until melted and combined. By now mostly of the liquid should be evaporated, with just enough moisture to ensure the meat isn't dry.
  • Spoon black beans onto the bottom of each taco shell, then top with ground beef mixture.
  • Top with cheese and bake, uncovered, for 7-10 minutes.
  • Remove from heat and add desired toppings. Serve!