Cinco de Mayo is this Sunday and I have the perfect recipe to make to celebrate. These baked taco are the perfect way to make crispy shelled tacos. It can easily be doubled for a crowd too. You fill the shells with the meat and cheese, then bake them. You end up with a pan full of hot tacos ready for everyone to grab and eat. I love that the cheese gets all melty on them. You can also top them with your favorite toppings.
The easiest way to make these baked tacos is with the Old El Paso Stand and Stuff Shells. If you don’t have those, you may need to roll some foil up to help hold the tacos all upright and not tip. It was no problem with the Stand and Stuff Shells and I highly recommend you get them for this recipe. If you want even more options for Cinco de Mayo you can check out all of my Mexican recipes.
- GROUND BEEF
- DRIED ONION
- TACO SEASONING MIX
- TOMATO SAUCE
- REFRIED BEANS
- OLD EL PASO STAND N’ STUFF CRISPY TACO SHELLS
- CHEESE (I USED A CHEDDAR/MONTERREY JACK MIX)
- LETTUCE, TOMATO AND WHATEVER OTHER TACO TOPPINGS YOU LIKE
Recipe adapted from Your Home Based Mom.