These oven-baked tacos, served in a hard shell, are more traditional. I got the idea from Jillee over at One Good Thing by Jillee. I had baking racks for the tacos, so I skipped her hard taco shell instructions.
Now here's what you need:
16-20 hard taco shells
2 lbs ground beef or turkey
1 can (16 oz) refried beans (If you use homemade, about 2 cups)
1 cup salsa
2 TBSP taco seasoning
2 cups shredded cheese - I use sharp cheddar but Monterey Jack would be a good choice, too
Your favorite taco toppings
The beans and cheese combined with the meat make for a whole lot less mess when eating them. Everything kind of sticks together - no little bits and pieces of taco meat falling out of the shell. And it's so much quicker than letting everyone load up their own tacos, especially if you're serving a crowd. You've already done most of the work for them.
Also, the baking process keeps the tops of the shells hard, but bottoms get a little chewy. That means less breakage, my number one pet peeve of eating hard shell tacos!
If your family loves tacos, you really need to give these a try. You'll like them!