Ingredients
The following ingredients have 10 Servings
- 10 taco shells
- 1 (16 oz) can Rosarita® Traditional Refried Beans
- 1 (10 oz) can Ro*Tel® Original Diced Tomatoes & Green Chilies (divided)
- 4 oz Velveeta cheese (cut into cubes)
- 1 onion (diced)
- 1 lb ground sirloin
- 1 tsp ground cumin
- 1/2 tsp salt
- 4 oz Monterey Jack cheese (shredded)
- 1 cup iceberg lettuce (shredded)
- 1/2 cup sour cream
Instruction
- Preheat oven to 375 degrees.
- Spray a 9x13 casserole dish lightly with cooking spray. Spread about 1/4 cup of the refried beans on the bottom of the dish to help the taco shells "stick" and stand up.
- Spread the remaining refried beans evenly along the bottom of the taco shells and arrange the filled shells standing in the casserole dish.
- Heat a non-stick skillet over medium-high heat. Add the onion and cook for a couple of minutes. Add the ground sirloin, breaking up with a wooden spoon or spatula. Add the cumin and salt. Cook until the ground sirloin is no longer pink.
- Drain the Ro*Tel tomatoes and add half of them to the cooked ground beef mixture. Stir to combine.
- Reduce heat to medium low and add the cubed Velveeta cheese. Stir and heat until completely melted.
- Scoop the cheesy beef filling evenly into each of the bean-filled taco shells.
- Top each taco with shredded Monterey Jack cheese.
- Bake the tacos for 15 minutes.
- Remove from oven and top with lettuce, the remaining Ro*Tel tomatoes and sour cream. The tacos are best served in a bowl with a fork to eat them!