Tacos, tacos and more tacos. These are absolutely my favorite dish in all my life. I am a complete foodie but absolutely love tacos above any other meal, there are a lot of close seconds, but this tops them all. All growing up my mom would ask what dinner we wanted for our birthday meal. I always picked Tacos, I don’t know if I ever chose anything but tacos. My moms homemade taco meat plus all the toppings and ranch was my dream come true. I remember when I was 8 years old and I was so excited for my birthday dinner I ate 8 soft tacos and/or double deckers. These 8 tacos were anything but small, I would add sour cream, ranch, meat, tomatoes, Spanish rice, lettuce, olives, cheese, and onions. Now that is what I am talking about, that’s a true taco. Although, if I remember correctly, I was sick as a dog afterwards. :)

I have been making this recipe for quite some time and my husband and I go nuts over it. We aren’t big crunchy taco fans, but this recipe is all crunchy and all delicious. The flavors blend perfectly that we don’t even get to add toppings as one bite leads to the next and the next that by the time we get to add toppings we have already ate the taco. Toppings would be good, but we don’t use them with this recipe. This is a one-pot-dish and that’s what is for dinner tonight.

Ingredients:

• 1lb ground beef or turkey
• 15 hard shell tacos
• Minced onion
• 1 can Pinto Beans pureed
• 1 cup salsa
• Garlic
• 2 tsp cumin
• 1/2-1 tsp cayenne pepper (depending how spicy you like it)
• 1/2-1 tsp paprika
• 2-3 tsp chili powder
• 1 tsp oregano
• 2 cups shredded cheese (Use whatever you have on hand. I’ve used Cojita, Mozzerlla, Cheddar or 4 cheese blend)

In a skillet cook meat thoroughly and add onion. While cooking, puree pinto beans in a food processor with juice. Do not add water. Add to meat and combine all remaining ingredients except cheese and mix well. Once seasoning is thoroughly mixed add 1 1/2 cup cheese to the skillet and let melt.

In a 9×13 pan, line with standing tortillas and spoon mixture into shells. Sprinkle with remaining cheese and bake at 400 degrees for 10-12 minutes.

Optional Toppings:

• Lettuce
• Tomatoes
• Onions
• Olives
• Ranch/blue cheese

Serve with brown rice and chips and salsa