I am a fan of the crispy taco. The soft taco is good, too – but sometimes the crunch is just what you need. But I needed a taco recipe that solved the dreaded crunchy taco disintegration issue – this Oven Baked Tacos Recipe does the job.
I thought the issue was just the way the taco crumbled UNTIL I found this oven baked taco recipe. The one I found had chicken in it, which is good – but I had ground beef thawed out and no black beans…what’s a gal to do?
Well first, I had to solve the bean problem. Instant Pot (or Cuisinart in my case) to the rescue! I found a recipe for Slow Cooker Charro Beans that looked good – but I wanted to make some adjustments, and not have to cook them for 10 hours, so I adapted it for the Pressure Cooker an came up with these Instant Pot Pinto Beans.
Then I turned the beans and my ground beef into these AMAZING baked tacos. I made a batch of my Cowboy Caviar to go on top (sans the beans, too many beans did not a happy home make).
SO – by baking the topping in the shells with a bit of cheese, the bottoms get a bit soft – still kinda crunchy though – and they don’t break into a million pieces. PERFECTO!
Give these a try, you won’t be disappointed.
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