Tacos have always been a staple in my weeknight dinner recipe box. Not only are they fast to make, but there are so many ways to customize them that it’s hard to get bored. This year alone I’ve had ground beef, ground turkey, shredded chicken, pork carnitas, and even pot roast tacos— and that only covers the meat. Once you start talking toppings, you may not even be able to count all the possible combinations. I love this recipe because of the gooey melted cheese, need I say more? I love that the cheese and meat become one extra awesome component—plus the extra protein from the black beans, it’s win-win all around.
1 lb lean ground beef or ground turkey
1 can black beans, drained and rinsed
1 medium onion, diced
1 packet taco seasoning
2 cloves garlic, minced
1 cup chunky salsa
12 hard taco shells, I use the flat bottom ones
1 1/2 cups shredded cheddar cheese
Preheat oven to 400 degrees.
In a large skillet over medium, heat oil and add onion and garlic – saute for about 3-5 minutes until soft. Add beef and taco seasoning, cooking until meat is browned. Add beans and salsa, mixing to combine. Simmer for 5-10 minutes so mixture can thicken and flavors can meld.
In a large 9×13″ baking pan, line up all the taco shells. Fill each one with the beef mixture and pack down into the shell. Top each taco with shredded cheese.
Bake for 8-10 minutes, until shells are crispy and cheese is melted.
Serve with your favorite taco toppings– I prefer tomatoes, guacamole, arugula and salsa!