Baked Tacos {Including Two Tricks for Taking Your Tacos from Average to Amazing}

Ingredients · for 4 (scales to your household)

• 1 pound Ground beef $7.94
• 1/4 tsp Taco seasoning (your choice of a store-bought packet or a homemade version that you prefer) $0.02
• Water, as called for in your taco meat recipe not counted
• 9 Soft corn tortillas $3.71
• Cooking spray not counted
• 5 ounces Cheddar cheese $2.13

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Fully cook the ground beef over medium-high heat in a skillet. (Add in a little water right at the beginning of cooking the meat and "smash" the meat with the back-side of a rubber spatula to produce a finely-ground texture to the meat.) Once cooked, drain most of the grease (leave a little for moisture and flavor). Add in the taco seasoning and water. Stir to combine and dissolve seasoning. Transfer meat to a bread pan or other heat-safe container that will fit down inside of your slow cooker insert. (An oval slow cooker is recommended.)
2. Allow meat to simmer on low for about 4 - 6 hours. (NOTE: I've kept it in the slow cooker for as little as four hours and as long as six.)
3. When ready to prepare the baked tacos, preheat oven to 375 degrees.
4. Wrap the corn tortillas in a clean kitchen towel and warm for about 30 seconds in the microwave.
5. On a clean work surface, spray each side of each tortilla with a light misting of cooking spray.
6. Next, drape each tortilla over two bars of your oven wire rack. (Some may need to go on the back row of the rack if you run out of room in the front.)
7. Bake for about 6 - 7 minutes or until the shells are just starting to crisp around the edges. (You want them a little "chewy" still towards the center.) Watch them closely so that they do no begin to burn around the edges.
8. Remove all of the shells using tongs and place them in a large baking dish. (They should be slightly pliable, yet still hold their shape for the most part.)
9. Fill the shells with the taco meat and top with the shredded cheese.
10. Bake at the same oven temperature for 7 - 10 minutes or until cheese is melted and bubbly.
11. Remove from oven and top with your choice of toppings.
12. NOTE: Refried beans could be added into the shells with the meat, if desired.