Terrific Taco Tuesday Jan 23 2024

• 8-10 hard taco shells I recommend “Stand ‘N Stuff”
• 1 cup black beans drained and rinsed
• 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

Optional Toppings:

• Salsa
• Sour Cream
• Shredded Lettuce
• Diced Avocado/Guacamole

• Drain and rinse 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 most of the liquid should have 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!

Using chicken instead of beef:

• 3 cups shredded chicken may also be used and seasoned/sautéed on the stovetop as outlined.
• I recommend that you cook the chicken over medium heat instead of medium-high, as it can become tough if rapidly cooked/boiled.

• Monterey Jack is another great cheese option to combine with or use instead of cheddar.
• Refried Beans can be used in addition to or instead of black beans.
• I use Old El Paso Stand ‘N Stuff Taco Shells for this recipe. They’re nice and thick and can stand up without leaning on each other.