Recipes and Cooking Mega Beef Tacos with Soft and Crunchy Shells 3.2 (9) Add your rating & review Why choose between flour tortillas and crunchy taco shells when you can bite into a beef taco recipe that features them both? By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 12, 2012 Print Rate It Share Share Tweet Pin Email Total Time: 40 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 pound lean ground beef or ground turkey 1 tablespoon chili powder 1 tablespoon ground cumin 1 10 ounce can enchilada sauce 1 16 ounce can refried beans 12 6 inch flour tortillas, warmed 12 taco shells 1 ½ cup shredded Mexican-style four cheese blend or cheddar cheese (6 ounces) 1 ½ cup shredded lettuce 1 large tomato, chopped ½ cup chopped red onion ½ cup sour cream ½ cup bottled salsa ⅓ cup snipped fresh cilantro 2 jalapeño chile peppers, thinly sliced* Directions Preheat oven to 325°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 jalapeño chile pepper slices. Repeat with remaining beans, tortillas, taco shells, and fillings. * 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. Rate it Print Nutrition Facts (per serving) 671 Calories 30g Fat 65g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 671 % Daily Value * Total Fat 30g 38% Saturated Fat 12g 60% Cholesterol 443mg 148% Sodium 942mg 41% Total Carbohydrate 65g 24% Total Sugars 4g Protein 35g Vitamin C 18.3mg 92% Calcium 292.8mg 23% Iron 7mg 39% Potassium 903mg 19% Fatty acids, total trans 2g Folate, total 44.4mcg Vitamin B-12 1.6mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.