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Crispy Baked Tacos


  • Yield: 8-10 tacos 1x

Ingredients

  • 1 lb ground beef, 90% lean
  • 2 cloves garlic, crushed
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 2 tablespoons tomato paste
  • 3/4 cup low sodium beef broth
  • 810 hard, corn taco shells
  • 1/2 cup shredded cheddar cheese

taco toppings:

  • diced tomato
  • sliced scallions
  • shredded iceberg lettuce
  • fresh cilantro
  • lime wedges
  • Vermont Creamery Creme Fraiche

Instructions

  1. Preheat oven to 375F degrees.
  2. Heat a large sauté pan over medium heat. Add ground beef and cook, breaking meat up, until ialmost cooked through about 6-8 minutes.
  3. Add crushed garlic, dried oregano, chili powder, salt, cumin tomato paste and beef broth; stir to thoroughly incorporate. Reduce heat to low and simmer for an additional 10 minutes. Remove from heat.
  4. Line a 9×13 baking dish with taco shells. Fill each shell with approximately 1/3 cup of meat mixture. Top each taco with a healthy pinch of cheese.
  5. Bake tacos for 15 minutes. Remove from oven and top with shredded lettuce, diced tomatoes, scallions, fresh cilantro and a healthy dollop of creme fraiche.
  6. Enjoy!