This is the kind of supper that begs to be made over the weekend. I combined tacos with creamy queso cheese sauce and then baked them in the oven. #yes
Not only are these tacos super simple to whip up…but they’re freakin’ awesome. That’s right, I called a taco freakin’ awesome…because it is ;).
I have these little individual baking dishes that fit two tacos to a dish, but you can bake your tacos all together in an 8×8 baking dish. This recipe makes 8 tacos, which should serve four adults.
1½ pounds of ground beef
1 (8 oz) package of Velveeta cheese
1 (10 oz) can of Rotel tomatoes
1½ tablespoons chili powder
Chopped green onions to garnish
Extra Virgin Olive Oil (EVOO)
salt and pepper
8 taco shells (I use the stand and stuff variety because they’re easier to bake)
Preheat oven to 400 degrees.
Grease (I use Pam) an 8×8 baking dish. Set aside.
In your skillet over medium-high heat, brown up your ground beef in a drizzle of EVOO. Once browned and crumbly, add in a pinch of salt and pepper. Next, stir in your Velveeta, Rotel and chili powder. Stir everything together until cheese is melted.
Take each taco shell and fill with your ground beef mixture. Place taco in your prepared baking dish. Continue until all taco shells are filled and squeezed into baking dish. Pop dish in the oven about 8 minutes to brown up. Remove from oven and serve immediately with chopped green onions on top.
I’m telling you…it’s a taco that tastes like cheesy queso. In other words, it’s perfect.