After weeks of feasts, some simple tacos make a perfect and easy dinner.
The double shell, held together with refried beans, is genius. The beef filling has just the right taco seasoning balance and gets added flavor from the addition of pinto beans.
Double Shell Beef and Bean Tacos
1 lb ground beef
1 Tbs oil
1 onion, chopped
2 garlic cloves, minced
1 Tbs chili powder
2 tsp cumin
2 tsp coriander
2 Tbs beef broth
1 can pinto beans, drained
1 can refried beans, warmed
Flour tortillas, warmed
Hard taco shells, warmed
Toppings such as taco sauce, shredded lettuce, chopped tomatoes, chopped cilantro, sour cream and shredded cheese.
1. Sauté onion and 2 minced garlic cloves in oil.
2. Add chili powder, cumin and coriander; cook 30 seconds.
3. Add ground beef and cook until browned. Add 2 tablespoons broth, pinto beans, and salt to taste.
4. Spread 2 tablespoons refried beans on a flour tortilla. Wrap around a hard taco shell and fill with beef and bean mixture. Add your choice of toppings.
How to heat taco shells and tortillas:
Hard taco shells: Bake 4 minutes at 350℉, or microwave 45 seconds.
Soft 6-inch corn or flour tortillas: Wrap in foil and bake 10 minutes at 400℉ or wrap in a damp towel and microwave 1 minute.
Recipe from Food Network Magazine
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