Mega Beef Tacos with Soft and Crunchy Shells
- Preheat oven to 325 degrees F. In a large skillet cook meat until brown; drain well. Stir in the chili powder, cumin, and enchilada sauce; cook until heated through, stirring occasionally. Keep warm.
- Meanwhile, wrap flour tortillas in foil. Heat in oven about 10 minutes or until warm. Arrange taco shells in a 15x10x1-inch baking pan; add to oven for the last 6 minutes to crisp. Place refried beans in a small saucepan; heat just until warm, stirring occasionally.
- To assemble, spread a thin layer of refried beans onto a flour tortilla. Fold the tortilla around a taco shell. Fill the crunchy shell with beef mixture and top with cheese, lettuce, tomato, red onion, sour cream, salsa, cilantro, and/or jalapeno chile pepper slices. Repeat with remaining beans, tortillas, taco shells, and fillings.
From the Test Kitchen
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Mega Beef Tacos with Soft and Crunchy Shells)
- Per serving:
- 671 kcal cal.,
- 30 g fat
- (12 g sat. fat,
- 2 g polyunsaturated fat,
- 7 g monounsatured fat),
- 443 mg chol.,
- 942 mg sodium,
- 65 g carb.,
- 9 g fiber,
- 4 g sugar,
- 35 g pro.
- Percent Daily Values are based on a 2,000 calorie diet